First try at UMAi

Discussion in 'Sausage' started by fldoc, Sep 24, 2017.

  1. I've been watching all the threads on making salumis. I ordered the bags and their spice kits. I was doing this alone, so there's not a lot of pictures. I mixed up 5 pounds of soppressata and 10 pounds of salami.
    They are happily hanging in my closet.
    Now for the wait.
    I used the 70mm bags which I found are a bit too big for my liking. I'll switch to the 50mm bags in the future.
    The soppressata is Boston butt and the salami is elk.

    All ready to stuff the bags

    Soppressata stuffed and hanging

    After 24 hours, I think I did it right!

    After stuffing the salami
    Last edited: Sep 24, 2017
    crazymoon likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I like the 70s for soppressata & Salami 

    Pepperoni in the fridge almost 2 weeks know

    You are going to love it

  3. Looks great Richie!
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    FLD, Your sausage is looking good,keep us posted on the results !
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!

    I have to give those bags a try!

  6. Thanks CrazyMoon and Al
  7. Well, 4 weeks in and they have lost approximately 20% of their starting weight. Looks like this is going to take longer than 6 weeks. I'll check them this weekend and see where they are at. The 70mm are acting like they will take longer than the predicted 4-6 weeks.
  8. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Everything I’ve done takes longer than the instructions say. Pancetta took almost three months.
    fldoc likes this.
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    FLD, Your goodies will be worth the wait !
  10. Another week and another 5% weight loss. Down 24-25% now, looks like another 3 weeks to go at this rate.
  11. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    Another falls victim to the allure of the Umai bag salumi! Love it!

    Do you know what the RH is in your fridge or are you watching it? Mine took longer that expected too. My gut is telling me it has to do with humidity and or airflow.
  12. I have no idea what the relative humidity is in my fridge.
    I did notice some white mold growing on the salami only, the soprassetta does not have the mold. From what I've seen on other threads, the white mold is okay.
    Can someone comment on this?
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  14. well I couldn't stand it any longer! Only about 30% loss but I had to have a taste. Nice bite, took me back to when I was a young boy and my uncle would buy us salami from the local shop. However, not much flavor. ugh
    I put it back in the bag and back in the fridge it went.
    I'll be trying ginger salami with my next batch. I hope to mix it up during Thanksgiving weekend.
    I'm hoping the soppressata will have more flavor. The Umai seasonings are a bit weak for my liking so far.
  15. and no pictures, but it looked tasty enough

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