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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
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
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
This interests me. There’s so many things I want to do and so little time.
Looks GREAT!! https://www.tnof.ca/styles/default/x...s/Pozitive.gif
No mold either which was nice.
Also have a capicola that has been drying for about 7-8 weeks, and no mold
Would you mind sharing your recipe?
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
Sounds delicious! Do you get that starter at stuffers?
Yes and the umai bags as well
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://images2.imgbox.com/ac/aa/0FaeLoJU_o.jpeg
I used imgur and it worked
Quote:
Originally Posted by 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 imgboxQuote:
Originally Posted by guntech
Now I have lots of pics showing up. Lol
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.
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!
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
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
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.
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
Looks Damn Fine!!!