While I Was Absent

[BGKYSmoker]

I made some dry flat pressed soppresatta and salumi using UMAi bags. I both were Poli recipes. These recipes were done between 07/14 and 11/14

Here is the flat Sopp. Properly mixed and cured. I used T-SPX. The sopp i pressed flat and fermented at 80* for 48 hours.

umsop10.jpg

• BGKYSmoker
• Feb 27, 2015

Weight notes.

usop56.jpg

• BGKYSmoker
• Feb 27, 2015

umsop44.jpg

• BGKYSmoker
• Feb 27, 2015

umsop82.jpg

• BGKYSmoker
• Feb 27, 2015

Here is the Salumi. Just bout the same process as above.

umdrysal.jpg

• BGKYSmoker
• Feb 27, 2015

umdrysal2.jpg

• BGKYSmoker
• Feb 27, 2015

 

[atomicsmoke]

Never seen soppressata in this shape. They look great. I bet they dry faster than when in round shape.

If you don't mind: salumi is a category that includes pretty much all cured meats (whole muscle and sausage type). Salami is the cured sausage.

I bet it tastes great regardless of the name.

 

[dwaytkus]

Rick,

That looks great!!  I just got my first UMAi kit to make Salumi.  Can't decide if I am going to do pepperoni or Chorizo first.  I was also thinking of doing some Landjaeger this way.  Your thoughts?  

 

[BGKYSmoker]

 
Rick,

That looks great!!  I just got my first UMAi kit to make Salumi.  Can't decide if I am going to do pepperoni or Chorizo first.  I was also thinking of doing some Landjaeger this way.  Your thoughts?  

I think the UMAi will be great for LJ.

 

[timberjet]

That looks awesome Nepas!

 

[crazymoon]

N, Nice work !

 

[disco]

Up to your usual high standard, Nepas. Very nice.

Disco

 

[boykjo]

Nice work Rick.....Save some for me if there's any left...lol

 

[roller]

I like those bags. I have been using them since they first came out..Looks good..