UMAi Finocchiona

Discussion in 'Sausage' started by nepas, May 22, 2016.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    AKA: Florida fire stick.

    UMAi Finocchiona. 

    If i can get great results with UMAi in and RV, anyone can anywhere.

    Do whats best for you, you don't have to follow how i do this to get great results with UMAi.

    Using UMAi salt/cure 2 mix and their Finocchiona mix. I added crushed red pepper.


    TSPX Bactoferm 1/4 tsp mixed into 1/4 cup cold distilled water. Sit aside mix in last.


    All the dry into a zip lock, mix well



    I use a clean shaker for even distribution into the meat.


    Right tube for the size bag.


    First application of the dry, mix in well each application.


    All dry and bactoferm mixed in. Now time to stuff.


    The new horizontal stuffer worked great again.



    Normally i don't weigh but i will this time for the noobs. Gram weights. While doing the weights i could already smell the fermentation happening.


    Hang for fermenting between 78 & 80* for 72 hours, weigh again then into the fridge for while. I have a small fan in there to circulate thats not showing

     
  2. stayhot

    stayhot Smoking Fanatic

    All in for this one, really want to try the UMAi.............[​IMG]
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching.
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    All done with fermentation. Re weigh the sticks and in the fridge.

    Weights.

    Sticks 1-13 weights the 22nd and 24th. All gram weights.

    1. 186g/148g
    2. 178/140
    3. 182/144
    4. 186/142
    5. 166/126
    6. 170/131
    7. 172/130
    8. 182/140
    9. 178/134
    10. 166/126
    11/ 167/127
    12. 174/132
    13. 180/136

    Drying pretty even.

     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    UMAi Finocchiona, Close to being done. Thinking another 4 days in the fridge. Weight loss is as expected around 40%

    I'm liking the result

    .
     

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