Umai sausage advice

[wild west]

Hi all. I got some umai 50mm bags and seasonings for christmas from my daughter. So my first attempt (2.5# salami and 2.5# peperoni) i fermented for about 72 hrs and has been in my spare fridge now for 2 weeks. Theyve lost 22% moisture so far and the bags are starting to pull away from the sausage mostly on the ends and are starting to look alot darker where the bags are pulling away (very dark on the ends). I dont notice any mold and there is now fowl odour. Is this normal or will my first attempt be a write off.

 

[myownidaho]

They look great! The bag pulling away isn’t an issue.

 

[wild west]

Thanks for the reply. The picture doesnt realy show how dark the ends are which is my worry. Im hopeing its that the bags have pulled away and not being in contact with the meat makes them look darker than where its still tight to the meat.

 

[chopsaw]

You have a bad odor ? Or was that supposed to be NO foul odor ? I think they look about right as well .

 

[wild west]

Sorry spell check. No bad odor

 

[tropics]

I think they look great!! Mine did the same thing on the Salami
Richie

 

[oberst]

Mine always pull away from parts of the bag. Hasn’t been an issue of any kind for taste or safety in my case.

 

[wild west]

Thanks for all the replys. Should be ready in a couple weeks.

 

[BGKYSmoker]

Let them go. Bag separation from the meat is normal. Darker on the ends is normal as they get more air from the ends being tied. Sometimes you may get some slight white mold spots (not to worry) If you had spoilage your nose would tell you.

However they look good to me.

UMAi on.

 

[SmokyMose]

Looks like the bags are doing what they're supposed to do. Never mind what they look like. Watch the weight...