The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Charcuterie/Salumi › Charcuterie/Salumi
Also having a problem with the Umai 32mm dry sausage Ki..I made pepperoni at first with the kit and 24 hrs later it turned bright red and I put it in refrigerator to cure..I just made the sopporsatta recipe x2 or 2000 grams and it’s been two days.Had some shrinkage but didn’t get a bright red color.Temerature is a little high too.It does have less bactroferm in it than the pepperoni..The kit calls for 1/8 tsp per 1000 grams so I used 1/4 tsp which is correct for a double batch.The pepperoni had1/2 tsp for approximately the same size batch.I used all pork shoulder for the recipe and the small bringing plate of the kitchen aid grinder to try and have a more uniform product as I ground the meat coarse for the pepperoni and it dryer in a flat shape.I tested ph with the test strips from sausage maker .com and two days it has read 5.7 . It does smell like salami but I’m not sure how long to hang it and if the ph doesn’t get below5.3 will it be safe to eat or yo throw it out…Please advise…Thank you Donald A