Fermented Sausage

[cdub]

Trying my luck at Fermented Chorizo.
Have done this with natural casings in the wifes cheese cave ended up being a bit dry.
This time they are with Umai bags and left in the fridge. I will see in a couple weeks as they have been in for 2-3 weeks now.
Hopefully pics show up












https://i.imgur.com/GQuTJcF.jpg





https://i.imgur.com/b9bY2Ez.jpghttps://i.imgur.com/oDLBsgj.jpg

[Arctic Lake]

Good luck on your endeavour ! I worked in a Dry Cure department for a year or so during my meat career . I don’t know the specifics of it , sweat fermenting rooms, dry aging rooms but most of the products took a long time for optimum curing ,usually 4 weeks ,then the actual drying time some muscle meats 4 to 6 months . They can stretch out much longer that that .
Arctic Lake

[cdub]

Smaller one is now at about 30-35% weight loss.
Nice flavour and texture. Now into a vac bag in the fridge to equalize the moisture.



https://i.imgur.com/zN7V9wn.jpghttps://i.imgur.com/Lg9aW1K.jpg

https://i.imgur.com/RR0z69f.jpg

[Bustercluck]

This interests me. There’s so many things I want to do and so little time.

[IronNoggin]

Looks GREAT!! https://www.tnof.ca/styles/default/xenforo/smilies/Pozitive.gif

[cdub]

No mold either which was nice.
Also have a capicola that has been drying for about 7-8 weeks, and no mold

[Planer99]

Would you mind sharing your recipe?

[cdub]

Per KG Pork
2g Salt
2.5g Cure#2
28g Smoked Paprika
5g Cayenne
2 g Oregano
2g Garlic Granulated
2g Sugar
1.1 g /kg meat Mondo Start water to hydrate
2g Dextrose
Umai Bags
Cold Smoke approx 5hrs
Ferment 24-36hrs at warm room temp
Refrigerate till 30-35% weight loss

[Planer99]

Sounds delicious! Do you get that starter at stuffers?

[cdub]

Yes and the umai bags as well

[Bustercluck]

So I jumped on the band wagon… I found this chunk of strip loin for 7 or 8 dollars a pound and ordered a set of umai bags from Amazon that showed up in a day or two.

Here we go.

https://images2.imgbox.com/ac/aa/0FaeLoJU_o.jpeg (https://imgbox.com/0FaeLoJU)
https://images2.imgbox.com/ac/aa/0FaeLoJU_o.jpeg (https://imgbox.com/0FaeLoJU)

[Bustercluck]

https://images2.imgbox.com/ac/aa/0FaeLoJU_o.jpeg (https://imgbox.com/0FaeLoJU)My pics aren’t showing up

https://thumbs2.imgbox.com/ac/aa/0FaeLoJU_t.jpeg (https://imgbox.com/0FaeLoJU)

https://images2.imgbox.com/53/97/rnEJj18L_o.jpeg (https://imgbox.com/rnEJj18L)

https://images2.imgbox.com/ac/aa/0FaeLoJU_o.jpeg (https://imgbox.com/0FaeLoJU)

[cdub]

I used imgur and it worked

https://images2.imgbox.com/ac/aa/0FaeLoJU_o.jpeg (https://imgbox.com/0FaeLoJU)My pics aren’t showing up

https://thumbs2.imgbox.com/ac/aa/0FaeLoJU_t.jpeg (https://imgbox.com/0FaeLoJU)

https://images2.imgbox.com/53/97/rnEJj18L_o.jpeg (https://imgbox.com/rnEJj18L)

https://images2.imgbox.com/ac/aa/0FaeLoJU_o.jpeg (https://imgbox.com/0FaeLoJU)

[guntech]

Huge pictures Bustercluck... you should edit the size smaller for those with slower devices/computers.

[Bustercluck]

Huge pictures Bustercluck... you should edit the size smaller for those with slower devices/computers.
I think it’s the image hosting site I use. They weren’t slow to load when I used imgur, but imgur doesn’t work for me anymore. I’m using imgbox

[Bustercluck]

Now I have lots of pics showing up. Lol

[Archive]

Free meat recipes:

http://lpoli.50webs.com/

I had DL Stuffers recipe book years ago before they took it offline but I don't know where the pdf went. I printed a copy.

Saltyourmeat.com is handy.

[ElectricDyck]

I'd never heard of umai before this post and got inspired as well. I picked up a couple pork picnics at save on on sale, picked up supplies at stuffers in langley, a fair bit more cost effective than amazon with the mondo start starter culture and did some salami following their recipe and guidelines. After 72 hours in the oven over a pan of water it already smells great! Into the fridge and now the waiting game begins. I always wanted to do dry sausages but didnt have the motivation to create a proper humidity/heated drying chamber, although it doesn't seem too hard, but life is busy. My only disappointment was that you cant use pre ground meat as I have a lot of moose ground, but it makes sense that you can't once I thought about it, so my first one is all pork. I've since joined a facebook homemade sausage group and have picked up little tid bits of info as well. Thanks for the post!

[Bustercluck]

I thought I’d share another photo of the progress as this thing moves along. The directions say not to touch it or move it

https://images2.imgbox.com/68/2b/XqhoUYCt_o.jpeg (https://imgbox.com/XqhoUYCt)

[Bustercluck]

Day 11 and it sounds like a piece of wood when I knock on it. It’s going to be tough waiting another 20-30 days for this thing to finish.

https://images2.imgbox.com/95/e9/0hY4L4B1_o.jpeg (https://imgbox.com/0hY4L4B1)

[cdub]

My smaller chorizo was about 7 weeks the slightly larger took about 9 weeks. My capicolla is about 11 weeks and still drying, about 8% more to go. I vac packed chorizo for a couple weeks to equalize moisture and it turned out great.

[cdub]

Capicola is now done fermenting. I vac packed it in the fridge for a couple weeks to equalize the moisture. Small taste so far was good, lots of flavor and some heat.




https://i.imgur.com/lJ7hEhg.jpg

[IronNoggin]

Looks Damn Fine!!!