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I'll have to blame Marty & Tonya for this one.
Ever since they started dry aging steaks a year ago or so I've been mildly curious about umai dry.Just never felt like dishing out 150 bucks for a chunk of meat to make steaks out of .but after revisiting their site last week and discovering that you can actually use the product for drying sausages I couldn't resist. I'll put up a link to the sight here instead of going through the whole process myself .people should take a look at it it is pretty interesting ,all the videos they have are cool.thiere basic claim is to be able to dry age meat and sausages right in your fridge without having to have special curing chambers and all that goes with them.here's the link.
http://www.drybagsteak.com/
Anyhow yesterday I mixed up a 5 lb batch of DJ Debbie's (aka MOM) Hard Salami .After mixing and stuffing into the bags you have to hang it in a warm room for 48-72 hrs for the starter culture to take over and do its thing. After that you just place in your refrigerator for 4-6 weeks till it loses 30% of its green weight .Then enjoy
Heres a pic of my hard salami after stuffing yesterday.
Today when I got home I stuffed 5lb of Her peperoni and 5lb of Venison salami from the UMAI sight. After recording their weights I hung them with yesterdays. Check out the color already compared to yesterday. I'd say the starter culture and cure # 2 is doing its job
I'll be keeping this thread updated for the next month to see how it goes thanks for looking.
Ever since they started dry aging steaks a year ago or so I've been mildly curious about umai dry.Just never felt like dishing out 150 bucks for a chunk of meat to make steaks out of .but after revisiting their site last week and discovering that you can actually use the product for drying sausages I couldn't resist. I'll put up a link to the sight here instead of going through the whole process myself .people should take a look at it it is pretty interesting ,all the videos they have are cool.thiere basic claim is to be able to dry age meat and sausages right in your fridge without having to have special curing chambers and all that goes with them.here's the link.http://www.drybagsteak.com/
Anyhow yesterday I mixed up a 5 lb batch of DJ Debbie's (aka MOM) Hard Salami .After mixing and stuffing into the bags you have to hang it in a warm room for 48-72 hrs for the starter culture to take over and do its thing. After that you just place in your refrigerator for 4-6 weeks till it loses 30% of its green weight .Then enjoy
Heres a pic of my hard salami after stuffing yesterday.
Today when I got home I stuffed 5lb of Her peperoni and 5lb of Venison salami from the UMAI sight. After recording their weights I hung them with yesterdays. Check out the color already compared to yesterday. I'd say the starter culture and cure # 2 is doing its job
I'll be keeping this thread updated for the next month to see how it goes thanks for looking.
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