UMAi dry bags that is.
I have wanted to make some dry cured sausages for a long time, but haven't had the time nor money to get a curing fridge set up. So I decided to try the UMAi bag method.
I ordered their salumi and charcuterie kits.
I wanted to do pepperoni, Genoa salami, soppressata salami, and capicola. I was going to start with a small amount of one of these to see how it worked. But then I realized that the directions said it could take 3-6 weeks. I don't think I could wait that long, have it taste good, and then have to wait another 3-6 weeks for the next batch. They say go big or go home. So I decided to make 2.5 lbs of each except the capicola. That I would start with 4 lbs.
First I mixed the spices, meat, and cure for all the ones that I would stuff. As I completed each I bagged it and put in the fridge while I was working on the others. Here they are all bagged.
Next I took the UMAi bags and stuffed and vac sealed.
Tied some string and an ID card with the name of the sausage and its starting weight. Hanging to ferment for a couple of days.
I am using a boneless butt for the capicola. Mixed the spices and put the butt in a zip lock bag. Into the fridge for a week.
More to come as things progress.
While these are doing their thing, I'll be out looking for a green ham to make proscuitto.
