Italian sausage with Umai

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2 months 3 weeks ago #14662 by KAMANODENTAL
Italian sausage with Umai was created by KAMANODENTAL
Aloha everyone

Quick question regarding weight loss. I made 3lbs of Italian sausage in an umai bag. 3 days incubate and now 10 days in the fridge. (recipe from Len Poli) So far the sausage has lost almost 30%!!! It is firm to the touch, smells great and Umai 50mm wrapping pulled away. I am shy of 110g to completion (40%) My question is...how is the sausage losing that weight so quickly? (no mold) My last batch was 3 weeks curing (salume) curing using 50mm bags again. Fridge is at 36 deg. I don't know to include pics.

Mahalo for any Kokua

Kamano

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2 months 2 weeks ago #14679 by Hillbilly John
Replied by Hillbilly John on topic Italian sausage with Umai
Sounds like nothing wrong to me. A lot of things will determine rate of weight loss. About all you can do is roll with it until you get to target weight and report back how it turned out.

Presque Isle, Wi - A friendly drinking town with a fishing problem.

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2 months 2 weeks ago #14681 by KAMANODENTAL
Replied by KAMANODENTAL on topic Italian sausage with Umai
OMG The sausage is soooooooooooo good. I don't know how to post pics...after a few days and target weight, the sausage (Italian) turned out fantastic...10x better than store bought.

Mahalo

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