UMAi pepperoni

Discussion in 'Curing' started by chewmeister, Feb 16, 2015.

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    They are firming up already. My soppressata took almost 5 weeks to get to 40% loss, but again a smaller casing for these. Maybe the weight loss will slow down in the fridge.
     
  2. It will definitely slow down in the fridge. I expect you've got nothing to worry about, but only time will tell.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Don't have experience with umai bags but 25% in 3 days seems a lot. Are you sure about your initial weight? I had pork sausage in 30+mm hog casing drying for more than three weeks to get to 25%. I just don't see how ground meat can dry that much in 3 days even if you spread it flat.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The humidity where you are drying the stick, should be around 75%.... If it dries too fast, it will case harden.... the middle will stay moist and things won't go well......
     
  5. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Humidity is a little low in the house this time of year. Around 40%. The instructions with these bags make no mention of humidity, so I guess it's not as critical as with a natural or protein lined casing. I will see how these come out after losing around 40% weight.
     
  6. Well I know the humidity is a non factor supposedly when fermenting with the UMAI bags because they aren't an actual casing. 25% does sound a whole lot of loss in 3 days, so I'm interested to see the results.
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Me too. I didn't have any case hardening problems with the soppressata, so I'm hoping these will be okay as well. I did check the ph after 2 days and it was at 5.56. I may check it again in a couple days just to see how fast it's dropping.
     
  8. I'd thought they were already in the fridge by now right? If so, you won't see anymore changes because of the cooler environment I'd think.
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Yeah, thought about that. I'll keep checking the weight to see if the weight loss slows down now that they're in the fridge.
     
  10. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Update. The sticks reached 40% loss, but I had to pitch them. Cut one open and it smelled like old meat and tasted like it. Not sure what went wrong.
     
  11. Hello chewmeister.  PLEASE post your ENTIRE PROCESS.  DETAILS!  Let's see if we can figure out what went wrong.  From my little knowledge seemed like you were on to a winner.  The errors are just as important as the successes!  New ( to this type curing; folks like me ) need to learn the pitfalls.  Let's try to get this process dialed in so that everyone can follow your process.  Where do you think it went wrong?  Just my thoughts.  Keep Smokin!

    Danny
     
    Last edited: Feb 26, 2015
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Did they case harden ???? You got pictures so we can look to see what was the problem, and maybe find a solution....
     
  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Sorry, no pics. I was so disgusted I just tossed them. I don't believe they case hardened as the color and firmness was the same throughout. They just smelled and tasted like meat that had been in a reefer too long.
     
  14. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Pretty straightforward. Mixed the meat(pork and beef). Mixed dry ingredients and then mixed into the meat. Added bactoferm mixed in water and mixed into the meat. Between all the mixing steps the meat was chilled for 30 minutes before proceeding to the next step. Stuffed into Umai casing. Fermented at room temp for 2 days and then into the fridge. The only thing I didn't do was grind the pork. It was store bought ground pork.
     
  15. nepas

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

    Sorry your didnt turn out good. I been using the UMAi for few years and have had no problems.
     
  16. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks, nepas. Not sure what happened. The only variable was the use of store bought ground pork. Next time I will grind all the meat myself so I know how fresh it is.
     
  17. That stinks Chew. It's clear you know the process from reading and from past results. I would have to agree with you that the likely culprit is the mystery meat. Was it one of those sealed tube type containers or a saran wrapped version? 
     
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    It was saran wrapped. I should have known better, but didn't want to buy an entire shoulder and grind it for a small batch. I haven't bought ground beef or ground pork from a grocery store in over 2 years. I prefer to grind my own so I know how fresh it is and what I'm getting. I may try again with some fresh ground pork and beef.
     
  19. I think that's the best idea. You've got the grinder...might as well use it. There's no way knowing how clean everything was when that meat was ground so. Ohwell, chalk it up to a lesson learned.
     
  20. nepas

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

    These pics taken this morning at 10 days. Notice how the UMAi bags have pulled away from the meat. Pepperoni is getting firm.

    UMAi bags are doing their thing. Not getting all Rocket Science on these with weights. Going to go another week then take a taste test.

    Absent is the over powered red paprika look like you get in the nasty pepperoni at Wally and such



     

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