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
April 28, 2013 at 4:27 am #6935RickMemberquote DrybagSteak” post=3797:
Very well done.
Broiling the water is good if your water from the tap has chlorine. Keep your Bactoferm products in the freezer
I would like to say that carnie1 is a very good dry cured sausage make also.
Here is some info on the Bactoferm line. Please do not let this info on T-SPX discourage you., Its not that hard to make great salumi and DryBag Steak is making this very safe for the home sausage maker without having all the fancy equipment like humidifiers, temp control.
Bactoferm T-SPX (pentosaceus and Staphylococcus xylosus)
For slow and minimal acidification. Fermentation ends when sugars are used up for lactic acid production, at which point the pH will steady (or rise) and moisture removal will be main safety hurdle (<0.91). This culture is a curing and flavor enhancing bacteria, the pH level should not drop under 5.3. This will ensure great taste and color to finished product.
For slow-fermentation and large diameter salami, or products with diameters of >3”. Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional fermentation the temperature should not exceed 75°F. Typically sugar is used for these products. This culture is for products that take months to fully complete (includes drying), and can be used for slow fermented small diameter products as long as sa fety hurdles are overcome, i.e. Water Activity level (<0.91), curing with #2...etc).
After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute 1/2 tsp. of culture in 1/2 cup distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold throughout
mixing process. Use Insta Cure #2 (Nitrate) with this culture. AKA Cure #2
When not in use keep culture sealed and frozen. Shelf life of frozen cultures is 6 months, while unfrozen cultures will last a matter of weeks. (I have had frozen Bactorferm for 1 year with great results)April 30, 2013 at 12:32 pm #6952AvidanMember
im quite interested in trying this.
i have bags from a charcuterie kit i bought from UMAi. will those bags work as well if i cut them down and seal them? im using a chamber vac, so im not worried about the air in the final product. thoughts?
if so, ive gotta T-SPX to order!April 30, 2013 at 7:33 pm #6955TheaKeymaster
The UMAi Dry material is the same in all our products, so there is no reason you could not make casings from your Charcuterie bags and have success. We await your T-SPX order–and news of how your first try goes. Photos, please!!
aka “BagLady”April 30, 2013 at 9:13 pm #6956Dave KirkwoodMember
I’ve got my order in (Thanks for the Canadian Shipping!) Can’t wait to get started. I have been dryaging steaks for the last 2-3 years with UMAi, but have been wanting to do more, and now I can. I already have 5 Capicola’s on the go, and a Bresaola that just finished. Thanks to all for the excellent education on this forum.May 1, 2013 at 4:57 am #6957TheaKeymaster
Thank you! We are trying our best! Your words are encouraging.April 18, 2016 at 2:23 am #10211April 18, 2016 at 2:27 am #10212April 18, 2016 at 2:29 am #10213
Top is filletto, then soprassata, bresaola then coppa. At he bottom you can see the humidifier.July 30, 2018 at 4:07 pm #11735Michael kovalchickMember
Can someone please tell me if it is ok to use natural casings like sheep/hog along with the drybags? Reason being is i want to cold smoke some sausage before dry curing with the drybags, but i am concerned that the smoked natural casing s could prevent the drybags from releasing moisture?December 1, 2018 at 3:30 am #11865Tim HewittMember
Did you ever get an answer or try this? Combining smoking and dry aging is also on my list of things to try.
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