Umai Soprressata ----All Done-----My Humble Opinion

[blaise]

Well, it's been about 6 weeks------weight loss, 45 %.  Here are some pics-----I'll list some pros and cons at the end.

IMG_2706.JPG

• blaise
• May 11, 2017

Soprressata

IMG_2709.JPG

• blaise
• May 11, 2017

Pepperoni

IMG_2710.JPG

• blaise
• May 11, 2017

Soprresata Parabellum

IMG_2711.JPG

• blaise
• May 11, 2017

IMG_2712.JPG

• blaise
• May 11, 2017

IMG_2713.JPG

• blaise
• May 11, 2017

IMG_2714.JPG

• blaise
• May 11, 2017

IMG_2715.JPG

• blaise
• May 11, 2017

IMG_2716.JPG

• blaise
• May 11, 2017

IMG_2717.JPG

• blaise
• May 11, 2017

Pros:  So much easier to use then the traditional methods-----don't have to worry to much about humidity, unwanted molds and bacteria's

   Very little difference in flavor between Umai bags and traditional.

Cons:   A little pricey. Desired molds could be a problem. Must have a quality scale, but that applies to traditional, too.

 I would recommend these bags, especially for those who have been afraid  to enter this particular field of sausage making. The pepperoni may actually be the best I have ever made or had anywhere.

Blaise

 

[shyzabrau]

Nice. I plan to do some for the first time on Saturday, using the UMAi bags.

Ultimately, I hope to build a drying chamber, but until then, I like the idea of these bags.

 

[dirtsailor2003]

Looks tasty. Once my pancetta and breasola are done I am going to do pepperoni and sopresstta.

 

[browneyesvictim]

Looks great to me! Reminds me to get mine going...

Was your seasonings purchased mixes or your own blends?

 

[crazymoon]

B, nice looking sausage sir ! point!!!

 

[mneeley490]

 

 

[crankybuzzard]

Very nice work indeed. Great fat to meat ratio as well, and it shows that you took the time to prep it like it should be.

UMAi was never touted to be a replacement for a good chamber, but like you said, for a beginner into charcuterie and salumi, it's a great starting point.

Point for sure!

 

[chilerelleno]

Looks fantastic!

Point!

 

[pc farmer]

That looks great. 

POINTS from me as well.

 

[BGKYSmoker]

Nicely done.

Point to you.

Dont worry about mold with the UMAi.

 

[HalfSmoked]

Great looking sausage

I just haven't gotten my nerve to try making some yet but its in my plans.

Warren

 

[myownidaho]

Awesome job! Point!

 

[tropics]

I am going to have to try this!! Anyone care to share some recipes? PM me if they are secret Points to you sir that all looks great

Richie

 

[crankybuzzard]

 
I am going to have to try this!! Anyone care to share some recipes? PM me if they are secret Points to you sir that all looks great

Richie

Richie,

Order the kit from UMAi and try it with their recipe first.  Once you get the process down, then branch out a bit.  This process is a lot of fun and turns out some killer meat products

 

[blaise]

Thanks guys!!!!!

The 21 lb. dry aged rib eye gets opened today. If that and the capicola and the bresola turn out as well as these-----I will be a firm believer in the Umai bags and may just say goodbye to the old curing chamber, humidifiers, humidistats, thremometers and well you know the drill.

Blaise