The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry Curing Sausage
- This topic has 39 replies, 12 voices, and was last updated 4 years, 3 months ago by Tim Hewitt.
March 8, 2013 at 9:31 am #6818
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.March 17, 2013 at 12:33 am #6836TonyMember
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
March 17, 2013 at 1:33 am #6837
Those are looking good. Wonder how the bag would work on some dry chorizo?March 25, 2013 at 12:47 am #6852
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.March 25, 2013 at 1:50 am #6853quote 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 videoMarch 25, 2013 at 3:12 am #6854Ron PrattMember
Here you go!
http://www.drybagsteak.com/shop-umai-salumi-kits.phpMarch 25, 2013 at 4:09 am #6855quote RRP” post=3689:Here you go!
ThanksApril 14, 2013 at 6:21 am #6904TonyMember
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
Passed the Casper test with flying colors!!April 26, 2013 at 3:48 am #6927
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.April 27, 2013 at 1:00 am #6928BarryMember
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.April 27, 2013 at 4:05 am #6929
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?April 27, 2013 at 4:26 am #6930
Looks like another winner there Tony, see casper dood likes it also.April 27, 2013 at 4:29 am #6931quote 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.
RickApril 27, 2013 at 7:43 am #6932BarryMember
Thanks for your input. This site is for all of us to learn together.
You have taught something important.
Thank you.April 28, 2013 at 3:04 am #6934
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.
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