In mid January, I started a new batch of umai dry cured sausage. My last go was the umai chorizo, and it was fantastic, so I was equally as hopeful.
Well tonight, one of the smaller chubs hit 33% weight loss, and it had the right feel to it, so I broke it out.
It came out terrific! Mild, but full of flavor and a fantastic consistency. I continue to be pleasantly surprised by the umai products, and honestly, the premeasured spice packs make it that much more simple.
I went with 50/50 ratio of venison and fatty pork shoulder (5lbs). Ground the meat coursely, while it was still partially frozen. Then I added the seasoning blend as well as the salt/cure blend. To that I mixed in 1/4 tsp of bactoferm that had been mixed with 1/4 cup of cold, distilled water and a pinch of dextrose. I toggle between tspx and frm 52. I use the frm 52 in the summer months, and the tspx in the cooler months.
Into the stuffer, and then to the umai bags, weighed and hung in my winter coat closet for 72 hours for fermentation. Then on racks in the refer and 3-4 weeks later we are at the desired weight loss. If you have the patience, you can make salamis better than what you’d buy at the store. And it is a ton of fun!
Here they are weighed and tagged, ready for the 3 day hang/ferment.
First night in the closet of goodness.
Starting to do their thing..getting that pretty red color.
As you can see, after three days the color is much different. The smell is crazy good too!!
and here’s a pic of the chub I just cut. I’ll put in in the paper bag for a day, then vacuum seal it and into the refer for whenever I feel like a snack. So, it’ll probably be gone in the next day or so ha!!
Well tonight, one of the smaller chubs hit 33% weight loss, and it had the right feel to it, so I broke it out.
It came out terrific! Mild, but full of flavor and a fantastic consistency. I continue to be pleasantly surprised by the umai products, and honestly, the premeasured spice packs make it that much more simple.
I went with 50/50 ratio of venison and fatty pork shoulder (5lbs). Ground the meat coursely, while it was still partially frozen. Then I added the seasoning blend as well as the salt/cure blend. To that I mixed in 1/4 tsp of bactoferm that had been mixed with 1/4 cup of cold, distilled water and a pinch of dextrose. I toggle between tspx and frm 52. I use the frm 52 in the summer months, and the tspx in the cooler months.
Into the stuffer, and then to the umai bags, weighed and hung in my winter coat closet for 72 hours for fermentation. Then on racks in the refer and 3-4 weeks later we are at the desired weight loss. If you have the patience, you can make salamis better than what you’d buy at the store. And it is a ton of fun!
Here they are weighed and tagged, ready for the 3 day hang/ferment.
First night in the closet of goodness.
Starting to do their thing..getting that pretty red color.
As you can see, after three days the color is much different. The smell is crazy good too!!
and here’s a pic of the chub I just cut. I’ll put in in the paper bag for a day, then vacuum seal it and into the refer for whenever I feel like a snack. So, it’ll probably be gone in the next day or so ha!!
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