Dry Curing Sausage

[Rick]

Your going to need of course a fridge.

Temp controller (there are many out there just google)

Humidity controller. This is a Dayton. All the plug boxes are weather resistant with seals.

A digital hygrometer

Lights for the fermentation time

I use a different temp control for the lights.

And a cool mist ultra sonic humidifier.

NOTE: I have found that unscented CRYSTAL cat litter works very well for humidity, as does humidity beads used for cigar humidifiers, you can buy these beads by the pound online.

In keeping with the Drybags forum i do not know how the bags will work with the humidity.

[Tony]

After 23 days they have lost about 95-100 grams each which is a little slower that the ones in the traditional dry cure cabinet which have lost a little bit more weight in the same time period, they are firming up nicely

[Rick]

Those are looking good. Wonder how the bag would work on some dry chorizo?

[Jim]

By Popular Demand we have introduced UMAi Salumi Kit for making dry cured sausage products. We welcome you to check it out and comment. The first video on making Spanish Style Chorizo is out as well.

[Rick]

quote DrybagSteak” post=3687:

By Popular Demand we have introduced UMAi Salumi Kit for making dry cured sausage products. We welcome you to check it out and comment. The first video on making Spanish Style Chorizo is out as well.

where is the video

[Ron Pratt]

Here you go!
http://www.drybagsteak.com/shop-umai-salumi-kits.php

[Rick]

quote RRP” post=3689:

Here you go!
http://www.drybagsteak.com/shop-umai-salumi-kits.php

Thanks

[Tony]

Decided to try these after almost 2 months, turned out pretty good, I don’t have my traditional dry cure pieces here to do a side by side taste test but I will when I get them here, Don’t know how I ended up with the photobucket link either, easier to leave it than try and start over
[URL=http://s173.photobucket.com/user/carnie1/media/0705A45F-C2B2-46D0-938C-937E4380EC5F-14656-00000A3EA0CD74EC_zpsb1c4a108.jpg.html]


Passed the Casper test with flying colors!!

[Rick]

I have to disagree with the salumi video and the use of T-SPX. Bacotferm should be mixed in with cold distilled water, Not warm water which can kill the bacotferm and result in an improper fermented salumi.

[Barry]

Uh Oh!! Our pup saw the pictures and now I have been forced to order supplies. I have made sausages, but not fermented. This should be good with the bags.

[Jim]

Mr. Nepas we would like to thank you for pointing this out, we really appreciate your input in this forum. We are aware that we have a great deal to learn about dry curing sausage. It is an error on our part to suggest the use of warm water. We are in the process of correcting our video. When we complete our correction would you be able to take a look and offer us your input?

[Rick]

Looks like another winner there Tony, see casper dood likes it also.

[Rick]

quote DrybagSteak” post=3792:

Mr. Nepas we would like to thank you for pointing this out, we really appreciate your input in this forum. We are aware that we have a great deal to learn about dry curing sausage. It is an error on our part to suggest the use of warm water. We are in the process of correcting our video. When we complete our correction would you be able to take a look and offer us your input?

I sure will.

Im not trying to come across as a smart @$$ or anything. The process looks to work.

I will be ordering some salumi bags and mouse to do this with a little twist and i will post the process.

Thanks for a great forum.

Rick

[Barry]

Thanks for your input. This site is for all of us to learn together.
You have taught something important.
Thank you.

[Jim]

We have taken steps to correct our error by making a label on the culture with instructions for application:

I hope this works and we have also corrected the video:

Rick, we would appreciate your input.

[Author]

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