The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › New UMAI User Question – How to Convert Recipes
January 19, 2018 at 12:40 pm #3015LizzMember
Hi Everyone! I was hoping to get some info from some of the people who have been using the UMAI casings. I am new to UMAI and I had a couple questions regarding making Salami, Pepperoni, Chorizo etc. I have watched the videos (I am awaiting arrival of my order) and I am interested in learning how to convert recipes over to work with the UMAI system. My understanding is that with the UMAI casings, you would make your sausage or whatever the way you normally would, including cure, add the starter culture and stuff into the casings.
Where I am not clear is after that step. How do I know how long to hang a particular type of salami or chorizo in the oven? The videos give you specific recipes but not much clear information on how to do other things that don’t have a video. Is it all the same based on the size of the casing you are using or is it different for each type of product you are making?
Then after that step it goes into the fridge. How long am I leaving them in the fridge? Is that also based on the size of the casing or is it by the type of product you are making or both? If so, where do I find the information on how long to leave in the fridge? Is it something I should be picking out of the recipes? A lot of the recipes I have use 6 months or better to hang because they are not recipes done by UMAI using their casings and the cold oven and fridge method.
Final question .. If I want to smoke one of these, say I am making pepperoni and I want to do a smoked peperoni, at what stage is the proper stage to smoke, if it is even possible? I am thinking that these casings aren’t designed for smoking so I really wasn’t sure if this could be done at all.
Thank you! LizzJanuary 19, 2018 at 4:26 pm #11422JimMember
UMAi Dry casings are not designed for smoking.
Fermentation stage is the “hanging in the oven” should be 48-72 hours depending on the temperature inside your oven, if temp is higher fermentation happens faster. You usually can tell fermentation is happening when the color begins to change. Dry sausage making is not an exact science, especially when you do it at home. Experience will tell you what happens if you ferment longer or shorter.
As for drying in the fridge, it depends on many factors, most important being the size of the casing. The larger the size the longer it takes to loose the 35-40% of its original weight, which is what you want.
32 mm casing typically are done in 3-4 weeks, 50 mm casings typically take 4-6 weeks, 70 mm would be in the 6-8 week range.January 19, 2018 at 4:33 pm #11423TheaKeymaster
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!January 19, 2018 at 4:51 pm #11424LizzMember
Perfect! Thank you for help! I love the forums, the only thing I have a hard time with is that a lot of the stuff isn’t about using the UMAI system and I have been doing sausages etc the ‘old fashioned’ way but wasn’t clear on the impact these bags/casings have on the process. Again, thank you! Can’t wait to get my order!!!
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