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My UMAi Salumi Basics
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Very easy process with no fermenting/cure cabinet, temp/humidity controls needed. Just your house refrigerator.
Keep in mind you will need a dedicated sausage stuffer, meat grinder if you grind your own meat. And the UMAi seasoning packet and salt/cure blend and fermenting agent and UMAi salumi bags/casing.
Note: This is my way, your results may vary.
For 5 pounds using UMAi Spice blends and Cure/Salt packets. Using these UMAi products takes the guesswork and measuring process to a more user friendly salumi making experience. You will also be free of fancy cure cabinets, equipment as needed like in traditional salami where you need the right Temps and R/H. Your home fridge is perfect for the UMAi process.
1. Meat preperation.
Ground meat, pork, fat, beef or even game and can be mixed IE: Pork/game, pork/beef and so on. I grind through a medium plate 1x. If you desire large fat it can be hand diced 1/4"x1/4”.
I combine the UMAi salt/cure packet with the spice blend packet in a zip lock bag, shake this around to evenly combine the both. With my Bactoferm agent i use 1/4 cup cold distilled water. 1/4 tsp agent and a pinch of dextrose, mix this together very good. Set this aside as i add last. (the dextrose will help start Wake Up the agent). When i add the dry i add in layers, mix add again and so on until all the dry is mixed into the meat. After that i add and mix in the fermenting agent. Note: You can add a little water if needed but careful as to much AW=Added Water can make the fermenting process longer. In the final mix your wanting a sticky like meat paste.
2. Stuffing and Fermenting.
Stuffers can be purchased at the UMAi site at very good prices. Weston stuffers are widely used.
You will need the UMAi casing you would like to use. They have a wide variety of salumi bag sizes. Pick the one you like. What i do is take a length of bag/casing to my desired length, zip tie one end (this will be the bottom)
Pull the casing up onto the tube (i suggest the larger 1” tube) to avoid any air pockets in the meat. Stuff the bag leaving about 2-3” at the top. This is for a twine loop and another zip tie for hanging or racking. You stated having flat. Yes you can do this. Stuff and use a board or a plastic serving tray, cookie sheets. You will need a few, one for the salumi and one inverted to help press flat (more if needed. After this the critical part is fermentation. This step can be done easily in your oven with just the light on, a closet where its warm, a box with a 60w light bulb. You looking for temp between 66-78* for 12 to 24 hours. You may have a slight smell which is normal during fermentation. The color of your meat may change from light brown to a dark amber.
3. Drying with UMAi.
This is the easy part as mentioned above no fancy equipment. No fussing with meters for temp and humidity. The UMAi and your fridge will do the work. If you dont have the room in your fridge for hanging you will need to put the chubs on a rack. UMAi has these racks also. Doing this will ensure proper circulation around the chubs. This normally takes between 3-8 weeks for perfect results. I have been told that “Hey” There is white mold spots on the meat? This can happen and is good. Called nobel mold. Note: Mold in the UMAi is rare but can occur. You will notice the salami pulling away from the UMAi, this is normal. Remember UMAi is not a plastic bag, its a membrane.
So there you have it. UMAi easy peasy no muss or fuss and 100% user friendly in your home. No Cave? No Problem.
We Fare full time RV'rs. Just bought a new 40' Motor