Umai Venison Salami & Pork Sopressata!! Final pics!

[tropics]

Justin my friend don't know how this got by me,that looks great I am sure it has a fantastic taste. POINTS
Richie

 

[HalfSmoked]

Ah and the wait is over. Great looking snacks there.

Warren

 

[73saint]

Ah and the wait is over. Great looking snacks there.

Warren

Oh and boy isn’t the wait a bear! It seems like forever!

 

[Rafter H BBQ]

It’s really got a nice color! Good job!

Thank you, appreciate the kind remarks!

 

[Rafter H BBQ]

WHB, morning.... Looks really good.... I'm thinking you maybe added moisture to the meat when mixing... The % weight loss should be calculated on the initial weight and final weight of the meat, without the added moisture weight, when mixing...

Hey Dave, thanks for dropping a line & appreciate the kind words!

I followed the Umai directions, the only moisture added to the meat was a small amount of boiled water that was cooled down to dissolve the Bactoferm T-SPX!

 

[daveomak]

Looks like about 900-1000 grams of meat... If you used 1 cup of water, that's about 110 grams... That would account for 10% moisture added to the meat that you would have to subtract from the initial weight to get the correct % loss during the curing cycle.... Just sayin'.....

 

[Rafter H BBQ]

Looks like about 900-1000 grams of meat... If you used 1 cup of water, that's about 110 grams... That would account for 10% moisture added to the meat that you would have to subtract from the initial weight to get the correct % loss during the curing cycle.... Just sayin'.....

Per the Umai instructions, the pork sopressata weighed in at 1 kg of meat prior to the Umai process. The only moisture added was 2 TBSP of boiled then cooled water to dissolve the .12 grams of Bactoferm T-SPX.

The venison salami, same process... 2.26 kg of meat prior to the Umai process. Only moisture added was 2 TBSP of boiled then cooled water to dissolve .24 grams of Bactoferm T-SPX.

 

[Bearcarver]

Oh and boy isn’t the wait a bear! It seems like forever!

Huh??
What??

Bear

 

[Rafter H BBQ]

Looks Great Justin!!
Awesome Color!
Like.

Bear

Thanks for the kind words & like Bear, much appreciated!

 

[Rafter H BBQ]

Justin, I too missed this post ,awesome looking snacks ! like

Thanks CM! Trying to prep a few hunting snacks, appreciate the kind words & like!

 

[Rafter H BBQ]

Justin my friend don't know how this got by me,that looks great I am sure it has a fantastic taste. POINTS
Richie

Richie, thanks buddy.. it is quite tasty! Appreciate ya dropping a line & point!

 

[Rafter H BBQ]

Huh??
What??

Bear

Good one Bear! :D

 

[Rafter H BBQ]

Ah and the wait is over. Great looking snacks there.

Warren

Thanks Warren, appreciate ya dropping a line!

 

[mosparky]

Dang that looks good..or maybe that is making me hungry....Nah, that never happens around here.LOL
I don't know if I can afford to hangout with you guys anymore. I had no idea what sopresatta was til now and it looks so good. Now there's one more thing I need to make. To you guys credit, you did introduce me to Umai and saved me the trouble and expense of building my own curing chamber.
Now if you will excuse me, I'm off to find another recipe.

 

[Rafter H BBQ]

Dang that looks good..or maybe that is making me hungry....Nah, that never happens around here.LOL
I don't know if I can afford to hangout with you guys anymore. I had no idea what sopresatta was til now and it looks so good. Now there's one more thing I need to make. To you guys credit, you did introduce me to Umai and saved me the trouble and expense of building my own curing chamber.
Now if you will excuse me, I'm off to find another recipe.

Ha, yea I never get hungry looking at this site. LOL. Yes, there are some very talented folks on this site to learn from. I'm thankful to them since I have learned a lot from this site. The Umai system is really user friendly! Appreciate ya dropping a line & the like!