Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on July 26, 2017, 03:43:09 PM
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I went another direction than Igor did in the UMAi SS video. Follow the vid and you will have some really good SS
I used Bactoferm FLC. I add my fermentation in last. And mix by hand.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/bacflc.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/bacflc1.jpg)
I mix the UMAi SS mix and the UMAi salt/cure together this way i get even distribution.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljmeatm.jpg)
I went with 2, 70mm bags and 2, 50mm bags for the chubs.
Hang to ferment for 48 hours. You can smell the fermentation within 2 hours of hanging.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umssmix5.jpg)
After 48 hours you can see the color change.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/ussmix11.jpg)
Ready for the fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umsschubs.jpg)
After the fermenting is done the chubs went into the fridge. I dont weigh so i pretty much can squeeze and tell if they need more time or not. I think my fridge time was 3 weeks.
After the fridge time. Always use a wire rack to keep your dry on so the air can circulate around the product, you can also flip so you dont get any slimy spots which is normal at times. I use frogmats on my rack so i dont get marks in the meat.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umSS.jpg)
Mine is more of a dry fermented SS unlike a semi dry using the MTQ.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/uSSmix7.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umaiSS9.jpg)
I used the good china also :D :D
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umaiSS10.jpg)
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Looks delicious as usual.
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You are the sausage master
Sent from my iPad using Tapatalk
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Sausage king had spoken.