Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on July 13, 2017, 11:31:36 AM
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Getting ready for some Mettwurst.
Using the UMAi blends from their site = no weighing or guessing, buying all sorts of containers.
Going to use the UMAi 50mm salami bags.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/ploin4.jpg)
Using the course plate.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/ploin6.jpg)
5lb pork loin. Finding the loin is about perfect lean to fat ratio.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/ploin.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/ploin1.jpg)
In the fridge for a while.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/ploin2.jpg)
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I don't think I've ever eaten Mettwurst.
I guess it is a soft sausage?
Watching this one.
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Watching
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Hard dry salami.
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UMAi Mettwurst in 50mm bags.
Did the netting thing and weighed for the new folks.
Mix my dry together, TSPX in 1/4 cup distilled water, sit aside and add last.
Mixed with wood spoon and hands. 48 hour ferment, maybe more if needed.
I added some red pepper flakes to the mix for a little bite.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw9.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw4.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw6.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw7.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw8.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw10.jpg)
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That is my favorite spice blend we sell. Its also great mixed into ground pork for pork burgers. Gotta add some salt and enjoy.
We did a 5 lbs test run making Mettwurst before introducing the blend, four weeks later when it was ready it was gone that same day.
I am guessing yours won't stick around for long either.
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In the fridge now. Will weigh chubs again in a week.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mwurstfrid.jpg)
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Waiting for you to slice into one of those beauties.
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Rick: I am getting more of the "fever" to try making the sausage with Umai products. I have been looking at some of their videos, and one of them said not to use the smaller mini-refrigerators, but to use the self-defrost type like you have in your kitchen. I have a small mini-frig in my garage and now am reluctant to use it. With all of your experience, what do you think?
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Rick: I am getting more of the "fever" to try making the sausage with Umai products. I have been looking at some of their videos, and one of them said not to use the smaller mini-refrigerators, but to use the self-defrost type like you have in your kitchen. I have a small mini-frig in my garage and now am reluctant to use it. With all of your experience, what do you think?
If you have a mini that uses a compressor you will be fine. I have one with the small freezer in the upper right. Just keep your product down lower. Being in the 5th wheel i dont have the frost free residential fridge like we had in the motor home. We have a double door Norcold that does not frost up.
Here is my mini, its kinda full right now.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/minifr.jpg)
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Thanks Rick, I ready to jump in. Only hope some of your advice rubs off and I do not get anybody sick with my results.
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Thanks Rick, I ready to jump in. Only hope some of your advice rubs off and I do not get anybody sick with my results.
I dont think you will get anyone sick. Just clean your equipment and your work area. Keep an eye on your product and feel free to turn the items while in the fridge. Critical is the fermentation if making salumi.
Feel free to ask me for help if you like.
Im going to take the Mettwurst from the UMAi bags today sometime.
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UMAi Mettwurst from the 50mm bags today, cut, taste and vac seal.
They could have gone another week in the UMAi bag but the vac bag will help em along.
I like the pattern the netting put on them.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw1_1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw2_1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw3_1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettw4_1.jpg)
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Man, that looks so good.
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Late day eclipse snack.
UMAi mettwurst, smoked mild hoop and ritz.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umaimettw89.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mhoopas.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/mettchritz.jpg)
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Rick: I finally purchased the Umai kit to make this mettawurst. Since you are the most experienced in this process, I have to ask a question on how long to cure the 50 mm casing in the refrigerator. It looks like from your post that you had it in the refrigerator for about 10 days but said it could have been about a week longer. From Umai instructions they say 4 weeks plus for 50 mm casings. I also see the guide for the chub to decrease in weight about 40 %. What is the best guide in your opinion for this step in the curing process?
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Rick: I finally purchased the Umai kit to make this mettawurst. Since you are the most experienced in this process, I have to ask a question on how long to cure the 50 mm casing in the refrigerator. It looks like from your post that you had it in the refrigerator for about 10 days but said it could have been about a week longer. From Umai instructions they say 4 weeks plus for 50 mm casings. I also see the guide for the chub to decrease in weight about 40 %. What is the best guide in your opinion for this step in the curing process?
You will need to ferment them 1st from 2-3 days in a room temp place. When they are kinda firm and you dont smell the fermentation put them on a rack or hang in fridge. I went from 10 days in the fridge to 18. Took them out of the UMAi 50mm and wrapped in brown paper bag, this got them to firm up. Look for 30-40% weight loss.
When in the fridge i go by feel, if they are soft they need more time, if getting firm i do the brown paper bag trick.