UMAi Salumi/5 Pounds

[BGKYSmoker]

Mixed up 5 lbs of UMAi Salumi blend today. Used the new Bactoferm Flora Italia LC. Mix this up with 1/4 cup cold distilled water, cover and fridge while you get your salumi mixed (add last) I added my UMAi mix, salt and cure 2 together. I wanted to used smoked sea salt but didnt have enough. Put in the biltong barrel for fermenting. I have a ceramic heater lamp but i need a ceramic or metal base for it so just using the 40w bulb. Looking at 3 days for fermenting. UMAi 50mm bags.

Add my cure 2 with the sea salt.

The new Bactoferm

1/2 tsp mixed into cold distilled water, mix well cover and fridge (add last into meat mix)

UMAi Salumi blend.

Mixed the salumi blend with the salt and cure 2.

Now stuff em up into UMAi 50mm bags.

In the biltong barrel for fermentation. Looking at 3 days.

 

[crazymoon]

Rick ,I'm in!

 

[indaswamp]

I'm along for the ride on this one, I have been looking forward to this thread.

I have been researching recipes while I wait for all my stuff to come in so I can build my drying chamber.

 

[SmokyMose]

What's this biltong barrel? I hung mine in my closet....
What are those sticks and that thingy at the bottom?
Curious and watching :-)

 

[BGKYSmoker]

What's this biltong barrel? I hung mine in my closet....
What are those sticks and that thingy at the bottom?
Curious and watching :-)

I used to hang my biltong in the front closet of the 5th wheel but my wife didnt like the over powering smell of the worcy. So i made my own biltong dryer. And when i have coriander seeds fall off the meat i can just vac them out. The sticks are just in there, they are extra hanging rods, the thingy at the bottom is my 40w bulb, gives me some low heat.

 

[BGKYSmoker]

Little over 24 hours. UMAi Salumi is getting darker, nice fermentation smell going on. Chubs are firmer.

 

[SmokinAl]

Looks good as always Rick!!
Al

 

[indaswamp]

Lookin great Rick!
Quick question- how many poles can you hang in your brute trash can fermenting chamber? I just bought a brute, need to drill holes. Also, what size wood dowels did you use?

Thanks!

 

[BGKYSmoker]

Lookin great Rick!
Quick question- how many poles can you hang in your brute trash can fermenting chamber? I just bought a brute, need to drill holes. Also, what size wood dowels did you use?

Thanks!

I only put 3 in, but there is room for 2 more. The one im using is 25 gallon i think. A bigger one may be able to get more dowels. I used 1/2" oak dowels.

 

[SmokinEdge]

Big like.

 

[BGKYSmoker]

Ok now.

These are done fermenting.

In the fridge. About 4-6 weeks.

 

[BGKYSmoker]

Ok at 28 days.
Pretty firm, smells real good.

Taste is like Gallo dry salami. Im happy with the taste. I think 2 more weeks to dry yet.

 

[SmokinEdge]

Very nice.

 

[BGKYSmoker]

Decided to EQ the salumi early. Looking at a 6 week EQ.