Umai venison salami

[crazymoon]

I started this project on Aug.2nd and finished up today. Here are the ingredients,1# lean pork ,3 # of venison and 1# of pork back fat plus seasonings:

All cut into 1 inch cubes:

Ground and mixed with Umai salami spice mix plus bactoferm T-SPX, cure # 2 and 6 grams of crushed red pepper:

Stuffed in 32MM casings and ready for hanging for 3 days at 65-70 degrees with no drafts:

Notice the color difference after 3 days (hung in a closet ):

Into the fridge until the desired weight loss was achieved:

I weighed today and had lost about 35% and called them ready:

Here are some of them out of the casings and headed to the vacuum sealer:

The taste and texture was spot on , I've already eaten 1/3 of a stick . :)

This are EASY to make and delicious, I encourage everyone to try Umai for some tasty treats ! CM

 

[Jeff Wright]

Looks damn good, but not sure my wife would appreciate her fur smelling like sausageo_O

 

[hillbillyrkstr]

Looks great!

Nice way to use up some left over venison!

Scott

 

[crazymoon]

Looks damn good, but not sure my wife would appreciate her fur smelling like sausageo_O

JW, LMAO , I had to look at the closet pic to see what you were talking about. That was an old Army outer shell for a field coat with a fake fur hood. Your are right I would have been hung if my wifes stuff was in that closet !:)

 

[gmc2003]

That looks like some fine looking salami you got there. Process seemed almost gmc2003 proof also. I may have to give this a whirl.

Thanks for sharing.
Point for sure.
Chris

 

[73saint]

This is great! I’ve got a pile of venison, and a new grinder! Absolutely doing this Soon! Thanks for posting!!

 

[tallbm]

Ugh you are killing me!

I have a 9 pound pork but in the freezer JUST for doing this but I have been completely swamped with time lately so it has been pushed waaaaaaay down the list of things for me to do :(

I'll get to it someday this year. Maybe in November when temps cool down in TX so I don't have to worry so much about controlling the temp in my closet when I hang these things :)

 

[Ishi]

Looks wonderful!!
Please explain what the bactofem T-SPX is? Thanks

 

[HalfSmoked]

Awesome the only that could be better is there was some of it UPS to me. :rolleyes: :D

Warren

 

[chilerelleno]

Like!

 

[crazymoon]

Looks wonderful!!
Please explain what the bactofem T-SPX is? Thanks

I, Bactoferm t-spx is a fermenting culture needed to make salami etc using a dry cure method such as Umai. It helps to remove moisture and enhances flavor /appearance and turns nitrates into nitrites.

 

[chopsaw]

CM that looks fantastic . I started some ginger salami today . Can't wait .

 

[SmokinAl]

Looks real good!
Great work!
Al

 

[crazymoon]

Al, I took a page from your Umai playbook by using the weight tags with the projected loss needed written on them ! :)

 

[tropics]

CM that looks great vac sealing will help getting rid of anything that was a little hard.Points
Richie

 

[BGKYSmoker]

Looks real good.
I'm out of venison and elk.

 

[nanuk]

I GOTTA try this!

looks delicious!

 

[SmokinAl]

Al, I took a page from your Umai playbook by using the weight tags with the projected loss needed written on them ! :)

Yea it sure makes it a lot easier with the tags!
Al

 

[driedstick]

CM - Nice job,, you can send me some of that for Elk camp starting this weekend,, guys would love it... POINT to you sir,,, I need to do this but already have enough going on LOL

Again - nice job!!

 

[crazymoon]

CM - Nice job,, you can send me some of that for Elk camp starting this weekend,, guys would love it... POINT to you sir,,, I need to do this but already have enough going on LOL

DS, Thanks and I wish you best of luck at elk camp !

Again - nice job!!