UMAi pepperoni

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

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    My first experience using these to make soppressata turned out well so next up is pepperoni. Using the smaller (30mm) bags this time.

    Made half the UMAi recipe to see if I like the seasoning.

    Beef and pork mixed waiting for spice mix.


    Spices, cure, and Bactoferm mixed in.


    UMAi bags ready for stuffing.


    This is after 2 days of fermenting at room temp. Already getting a reddish color and starting to shrink. One more day, and then in the fridge to dry.


    Gonna shoot for a 40% weight reduction.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    cm No curing chamber needed on these,  what spices and cure do you use? sounds interesting to me. TIA
     
  3. Looks great! I really need to give this recipe a try. Since you made a smaller batch, did you just use pre-ground meat for simplicity?
     
  4. Looks good to me too

    Gary
     
  5. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I used the recipe on the UMAi website. Cure #2 and Bactoferm T-SPX. Spices are fresh ground black pepper, fennel, salt, paprika, and cayenne pepper. There also is some sugar and dextrose in there as well.
     
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I used some pre-ground pork, but was grinding beef for hamburger anyways so used the fresh ground beef. Looking back I will grind some pork next time so I can have a coarser grind.
     
  7. That makes sense. I use my biggest plate when I make most of my stuff. I just like the texture it ends up with. 
     
  8. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Same here. I used my largest (3/8") plate when I made my soppressata and like the texture.

     
    Last edited: Feb 16, 2015
  9. Beautiful. Almost a mirror image of mine. I'm actually about to start another 2 kg batch of the stuff. I liked it that much!
     
  10. It looks good so far. Keep the pics coming.

    [​IMG]

    Happy smoken.

    David
     
  11. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I only wish it had a little more spice to it. Other than that it's pretty good.
     
  12. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks David. Will do.
     
  13. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    o wow...surely looks nice.gonna have to do that one soon as it probably tastes as good as it looks. [​IMG]
     
  14. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks. I'm happy how the soppressata turned out. Can't wait for the pepperoni to dry. Love good pepperoni.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good. Need to give this a shot one of these days. So with these bags you don't vac seal?
     
  16. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks. No vac sealing required. I stuffed the casing as full as I could and then tied off. The casing sticks to the meat very well. These things already smell awesome. Gonna be hard to wait 2-3 weeks for them to dry.
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Well done.

    Disco
     
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks, Disco.
     
  19. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    A little update. After nearly 3 days of fermenting at room temperature, I put these in the reefer to dry. My concern is that they have already lost 25% weight. Quite a bit faster reduction than my soppressata, although that was in larger casings. They still smell fantastic albeit a lot like a Slim Jim. We'll see how it goes.
     
  20. I know I hung my Sop for 48 hours only. How do they feel? I would say that's more important. Does the exterior seem overly dry? I think that size casings are supposed to take 2-3 weeks for drying right?
     

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