Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on May 26, 2017, 09:08:34 AM

Title: UMAi Summer Sausage
Post by: nepas on May 26, 2017, 09:08:34 AM
Yeah something new from UMAi.

Summer Sausage mix for 5 lbs.

Going with their salt/cure mix, 50 & 70mm salami bags.
(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/umssmix2.jpg)

For the fermentation i went with a combo mix of tspx and flc mixed with some cold distilled water, mix well and add last to the mix.
This was mixed, stuffed hung on the 24th.
(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/umssmix1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/umssmix4.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/umssmix3.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/umssmix5.jpg)


25th still in the ferment. Another 24 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/ussmix11.jpg)
Title: Re: UMAi Summer Sausage
Post by: ACW3 on May 26, 2017, 10:46:44 AM
Looking good!!  I need to start using up some of my elk meat.  Good way to do that.

Art
Title: Re: UMAi Summer Sausage
Post by: TentHunteR on May 26, 2017, 12:38:57 PM
Dry-cured Summer Sausage? Basically a salami but with summer sausage flavors.  Very interesting.

Definitely watching for the results...  :thumbup:
(https://lh3.googleusercontent.com/s1Z2B6ENYyD16J3a2YCeM1jnh0og0a_ZXIUJPxlTg-FpfjGSJUOqgYXIDlzIbx4gB8_uwE-WVjUn6u9dhRvilI-q7T7T35rg-4QFnYLBD3XdUb2BLDokjwF9FA9rUK7_4ZA_kIvQHdjwlH-peVsReivcEi7Ob8w5fTrJUDnhLlQ5T7jrTVYpWmmcYoxcpWLypYT9Y7TsI_HiuB_Wn3QwQH-Ssv3z6sDvjQXDc936yQCQOFsgA1nbdKTrOQbcgDz1zDktOJfQrPuWxhhc0JPSarczoGOEfb1Q7GulRQwrgWDfzMJFCjpEw6PUKxy38_JfGu2RcESNvnQXoJP073es3EDJwppxEaHYbdsJhZsqefR1GuXw6UGsG2fey_aOyfbP2_W5PoDKHGzor9uouOuVQGgbsoO1IksiZ_2VpP6JdvZ_TMaz9LrHh6GxJO82mtb0aVv6D4IIFPsb31uDquCP38TPhTPzL0gY3y6HV1M4ba_GAS0I8GjfD_2k2ReaGzdcFyLtxIFXxT3Y86pSfjNAUelI0ApMzAOvHQPWO35kXX6gQPhIbe0uOOVy6PInhLSpLDBge2sigIcePiXo-yE8QUwaodLmOwO_Uq3rs5HwLHl1GZllU7_S=s64-no)
Title: Re: UMAi Summer Sausage
Post by: nepas on May 27, 2017, 01:00:29 PM
Ready for the fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/umsschubs.jpg)
Title: Re: UMAi Summer Sausage
Post by: Pam Gould on May 27, 2017, 01:24:42 PM
Rick...have you ever made pepperoni? I want the big sliced ones, probably 3 inches across.   .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: UMAi Summer Sausage
Post by: nepas on May 27, 2017, 03:19:31 PM
Quote from: Pam Gould on May 27, 2017, 01:24:42 PM
Rick...have you ever made pepperoni? I want the big sliced ones, probably 3 inches across.   .☆´¯`•.¸¸. ི♥ྀ.

Yup many times. Traditional style takes while.
Title: Re: UMAi Summer Sausage
Post by: Roget on May 27, 2017, 05:08:28 PM
Beautiful!
Title: Re: UMAi Summer Sausage
Post by: nepas on June 02, 2017, 11:59:36 AM
UMAi SS is turning out good.

The 50mm chub about another week in the fridge, The 70mm about 2 weeks yet.

Dang i wanna slice em.
(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/umSS.jpg)
Title: Re: UMAi Summer Sausage
Post by: RAD on June 02, 2017, 08:14:57 PM
I always love your post. It makes it look like anyone could do this.
Title: Re: UMAi Summer Sausage
Post by: nepas on June 02, 2017, 10:36:03 PM
Quote from: RAD on June 02, 2017, 08:14:57 PM
I always love your post. It makes it look like anyone could do this.

Its not that hard to do. Just keep things (equip, processing area and such clean)
Title: Re: UMAi Summer Sausage
Post by: bspitt on June 06, 2017, 03:05:59 PM
Ive been checking out the UAMi website after seeing your post. These look great! I gotta try some. I think I know when they are "done" --when they lose 35-40% of their weight? Is this correct? Also, how do you know when they are ready to move from fermentation to fridge?

Thanks for your help!

BP
Title: Re: UMAi Summer Sausage
Post by: nepas on June 06, 2017, 04:23:43 PM
Time to cut one of the 50mm UMAi Summer Sausage chubs.
Looks good taste great like old world Amish fermented SS.
The other 50 and two 70mm chubs are still soft in the middle so they get more time.
(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/uSSmix6.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/UMAi%20SS/uSSmix7.jpg)
Title: Re: UMAi Summer Sausage
Post by: nepas on June 06, 2017, 04:26:41 PM
Quote from: bspitt on June 06, 2017, 03:05:59 PM
Ive been checking out the UAMi website after seeing your post. These look great! I gotta try some. I think I know when they are "done" --when they lose 35-40% of their weight? Is this correct? Also, how do you know when they are ready to move from fermentation to fridge?

Thanks for your help!

BP

Yes for a new person in the craft you should go with weights.

For fermentation time can be from 2-3 days with a temp of 73-80* Dont worry about any R/H with the UMAi.
If you mixed and added the Bactoferm right you should notice fermentation about 1-2 hours after stuffing.