Any experience with pre-mixed spice packs?

[Dave]

Last Feb I made Sopressata following the recipe and directions described in the on-line video. It was fantastic. However, this time I wanted to save myself a little time and effort so I decided to purchase the pre-mixed spice packs (5lbs) for Sopressata, Pepperoni, and Salami. I followed the directions to the tee.

Well, after waiting the requisite time, all three turned out terrible. They looked to have fermented properly. They did not smell bad, actually, they smelled as you would expect. Consistency and color were as to expected. Just not a very good flavor for any of the three. Eatable? Yes. Tasty? NO

What’s up? Is the premixed spice pack different than the recipe depicted in the video? What could have gone wrong?

No more spice packs for me.

Thanks,
Dave

[K Haberer]

YIKES!

I just processed a batch of sausage this morning, using one of the pre-packaged spice blends. I added a bit or paprika and onion powder, but I am hoping this batch is not a flop too! All other sausages with raw ingredients have been fantastic.

Any others with similar experiences?

Jerry

[Jim]

The formulations for the pre-mixed spice packs are different than the recipes in the kits and packets. They were formulated by a veteran of the dry sausage industry and vetted by UMAi Dry test kitchen. Could you elaborate what made them taste bad ?

[Dave]

The best way to describe it would be to say it’s dreadfully bland. The produces all look good, smell good, and feel good, however, there’s hardly any flavor. It tastes nothing, and I mean nothing, like the batch we made following the video recipe–which was absolutely fantastic. While the various flavors in Soppressata, Pepperoni, and Salami are discernible, the differences are very subtle, and overall the products are too bland. Not unlike the difference between a Cadillac (video recipe) and a Pinto (pre-mixed batch).

15 pounds of meat. Three spice-packs plus the other ingredients. Casing material–all in the trash. Very disappointing indeed.

[K Haberer]

Well …. I will share my personal assessment of one pre-packaged spice blend in about 4 weeks!

Of course, there are some folks out there who enjoy “bland.” B)

[Jim]

Well everyone’s taste buds are different that’s what makes our world an exciting place. I personally tasted all three blends and can definitely say they didn’t taste bland to me. I like the retro Cadillac vs Pinto analogy though.

[Joseph Czerniawski]

I have not tried the spice blends but I did notice that the end user is supposed to add their own salt as they contain none. I’m wondering if the proper amount of salt was added by the user??

[Jim]

We forwarded this thread to the UMAi Dry sausage spice master and his response was exactly this question. Without salt the spice blend would have a very different taste. The sausage would be virtually inedible and not very safe. UMAi Dry spice blends do not contain salt because salt oxidizes the spices and degrades their quality and freshness.

[K Haberer]

Salt and Insta-Cure were the first things that came to mind for me, as the print size on the package is so small – for those among us with less-than-youthful vision! B)

[Bob]

I would bet no salt or cure was used , ah details. 😳 Even salami with low spice levels like Genoa are quite tasty.

[K Haberer]

My own salami, made with one of the packaged pre-mixes, is ready after three weeks of drying. I sliced some last evening, and it was delicious!

Jerry

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