New UMAI User Question – How to Convert Recipes

[Thea]

Lizz,

Welcome! The illustrated instructions that come with your product will take you through the process step-by-step. Most critical is to do a very large, very cold grind for very clear particles of meat–then stuff with a dedicated stuffer (never a KitchenAid stuffer–it will mash the meat into a condition unsuitable for fermentation and drying).
Fermentation (in an room temperature protected area, such as the unused oven) takes 48-72 hours. You will notice a subtle color change–perhaps a brightening or reddening–that indicates fermentation has occurred. If your spices are so re you don’t see the change, just go the full 72 hours, then transfer to open wire racks in the fridge.
Weight out several of the sticks prior to fermentation and tag them with the start weight. Calculate a weight loss of 35-40%. When those sticks reach that target weight, drying is done.
While fermentation is the same for all diameters of casing, drying varies from 3-4 weeks for the 32mm to 8 weeks for the 70mm.
We recommend against smoking in UMAi Dry®. While is it “technically” smokeable, the smoke is unimpressive and interferes with the drying. We suggest either adding liquid/powder smoke to the recipe OR smoke after you’ve finished drying and remove the UMAi Dry® casing.
You will want to vacuum seal the finished sausage and keep in the fridge for longest, most assured shelf life.
Check out the Facebook group UMAi® Salumi, Charcuterie and Dry Aging for a really active chat on dry sausage making.
Hope this helps!