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August 31, 2014 at 2:45 am #2089
Great day here in Hawaii especially ofter the big storm!! I notice that there is a new recipe for pepperoni. I see the recipe but how long do you leave in umai to complete the curing?
Mahalo and Aloha
Kamano B)August 31, 2014 at 3:32 pm #8535Jan OomsMember
I would be guided by weight loss. My next salamis in Umai bags will have to reach 35% weight loss
Jan.August 31, 2014 at 10:29 pm #8536
How about the incubation time….same as salami?
Mahalo AlohaSeptember 1, 2014 at 12:38 am #8537
Fermentation time should be between 24-36 hours @ 60-70* before stuffing in the UMAi salumi bags
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 safety 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 1/4tsp. of culture in 1/2 cup distilled water (orchlorine 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 InstaCure™#2 (Nitrate) with this culture.September 2, 2014 at 3:49 am #8540
I notice that culture is introduced at 1/4 tsp for 10 lbs of meat. The pepperoni is stating
1. Bactoferm T-SPX 0.5 g / 1/2 tsp
2. (dissolved in 2 tbsp lukewarm de-chlorinated water)
This is for 5 lbs of meat. Is this correct or is this a typo?
MahaloSeptember 2, 2014 at 7:00 pm #8543
I use Bactoferm at 1/4 tsp per 5 lbs of meat. Dont use lukewarm water to start with your bactoferm. Start with chilled/cold distilled water.September 2, 2014 at 7:01 pm #8544quote KAMANODENTAL” post=5931:
The above is direct from Bactoferm. However i find 1/4 tsp for 10 lbs is not enough. Keep in mind that if you use 1/2 tsp of your bactoferm you will just about use all of it in the pack. Thus its easier to make smaller 2.5 to 5 lb batches, unless you have the space to make 10 lbs at a time.
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