Umai Dry Curing question

Discussion in 'Sausage' started by ddrian, Aug 13, 2017.

  1. ddrian

    ddrian Meat Mopper

    Last week we did pep and soppa.

    On some of the links the meat has pulled away from the umai skins.

    On others it has stuck to the meat.

    Does this make any difference as for saftey, and the end results flavor wise? 

    How can I get the meat to stick to the skins better?

    They were in the tubes tight when we filled them.

    Here are some pictures.

    After one week we have 10 percent shrinkage.


    Above loose skins.


    Here Tight skins.

    Anyone?
     
    Last edited: Aug 13, 2017
  2. blaise

    blaise Smoke Blower

    Make sure your paste is wet enough when stuffing and stuff tight. The bag will eventually start to pull away as the meat dries. You are using a fridge ? Right ?

      I don't see any problem here----looks pretty much the same as all of mine----and I have had no safety issues to date.

    Blaise
     
  3. johnnyb54

    johnnyb54 Smoke Blower

    Like Blaise said loose casing on the UMAI casings are normal. As the meat looses moisture the casings will loosen up. As long as it's n the fridge you're go to go. What mix did you use, UMAI's or your own? Did you weigh the sausage before you put it in the fridge? I weigh mine and shoot for a 40-45% weight loose for the finished product. Good luck, keep us informed on your project.
     
  4. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    What the others said. They're fine.
     
  5. ddrian

    ddrian Meat Mopper

    Thanks to you both. Yes I weighed  the salami before we put it in the fridge.

    It is about 10 percent less weight now.

    I used a recipe off from the umai site for the mix.

    Thanks for the heads up.

    That's a relief.

    We will show progress as it goes.

    Thanks a bunch.

    DDR
     
    Last edited: Aug 13, 2017
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DDR, I too have experienced tight and loose casings in the same batch w/no issues. 

    Don't forget to show us your results !
     
  7. ddrian

    ddrian Meat Mopper

    I have a concern..

    I have one stick that seems soft. The others are hard now. The hard ones have lost 30 percent of their weight.

    The soft one about 20 percent. Is that unusual?

    Is this safe?

    DDR
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    If you still have some that are soft and are out of the UMAi bag, roll em up in a brown paper bag and put in fridge, they will firm up.
     
  9. ddrian

    ddrian Meat Mopper

    Thanks you sir.

    What percentage do you go to shrink wise?

    THe started at 180 and now 120 grams

    DDR
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I dont go by % weight loss unless im showing new folks. I can go by squeeze. your 180 down to 120 is pretty close.

    Just as a note: The meat pulling away from the UMAi bag is normal, it does not mean its bad. At times you may get some white mold spots (ok) salt will crystalize and can look like mold. If your not liking the mold after you take from UMAi just wipe the meat with vinegar or cheap red wine.
     
  11. ddrian

    ddrian Meat Mopper

    The sticks are almost solid hard!

    Thanks for the good words and advice. It helps 100 percent.

    I am getting ready to buy more Umai ... it works great.

    DDR
     

Share This Page