The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Temp in chamber question
November 15, 2015 at 4:11 pm #2378
Hello, here I was reading temp for curing must be 35-38 F , but in other place show as is:
As far as temperature and humidity goes, 60F and 70 percent humidity are ideal. Humidity below 60 percent can dry out the casing and meat surface too fast which can then harden and prevent the centre from drying (which will then just rot). You could try hanging the sausage above a bowl of water to increase the general humidity in the room.
18.Ferment salami at 65-75°F (18-24°C) in 90% relative humidity until a pH reading of 5.3 or lower is achieved; 24 hours is typical with B-LC-007
19.Transfer chorizo to drying chamber; dry at 55–60°F (13-16°C), while maintaining 80-85% relative humidity for first week or two, then 75% humidity for final drying
So temp in both show 60-70 F, and here in umai forum 35-38 F
So what is correct range?
thanksNovember 15, 2015 at 4:24 pm #9657
There is a difference in temps for curing meat than there is for fermenting it. What are you trying to do?November 15, 2015 at 4:57 pm #9658
Dry chorizo, sopressata, ect
thanks for answerNovember 20, 2015 at 1:33 am #9678
PLEASE someone support can clear this question?
I need to know if it is ok to use this umai material for dy in a temp between 55 F 60 F as all manual indicate to dry salami or choriz, ect, or must dry in temp of 35F in refrigirator
thanksNovember 20, 2015 at 4:34 am #9679JimMember
We have never tried to dry at 55-60F, however some customers reported success doing it at 50-55F. There is nothing that would prevent the drying from happening at that temp.
However for UMAi Dry process we recommend refrigerator drying at temp 35-38F as we believe that it is safer and more reliable method. Very few people have environments that can maintain a constant 55F.November 20, 2015 at 4:33 pm #9686quote Jim” post=7374:
How does UMAi address the safety issue of trichinosis? Unless you are using certified pork or pork that has been frozen for the recommended time and temps, the UMAi method does not fulfill any of the criteria for killing the trichocysts due the the colder temps of the drying process.
I realise trichinosis is rare in commercial pork but it is still a reality.November 20, 2015 at 4:43 pm #9687
You are trying to combine two different methods for making salami/dry cured product.
Actually all is the same until you get to the drying part, the lack of having to use a drying chamber is what makes the UMAi drying process different from traditional methods and also opens up the world of dry cured salami to those that don’t want to use a curing chamber :cheer:November 20, 2015 at 7:36 pm #9689JimMember
To my knowledge tricchinosis organism can only be killed through cooking of the meat above 120F. I think cases of tricchinosis are very rare these days. http://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-scienceNovember 20, 2015 at 7:37 pm #9690quote Trebor” post=7383:
Ok so could i have problem is cure at 55 F, keeping in mind that umai was created to cure a low temp
thanksNovember 20, 2015 at 10:28 pm #9692
Prescribed treatment of pork and products containing pork to destroy trichinae. FSIS
https://www.law.cornell.edu/cfr/text/9/318.10November 20, 2015 at 10:33 pm #9693
Jim stated that folks have had success with the lower temps.November 23, 2015 at 2:16 am #9702
Thank I will test at 75F I will post the final results
thanksNovember 25, 2015 at 5:31 pm #9714DennisMember
I’m working on Salami for the first time using UMAI material, directions and recipe. It should be done in about a week and a half. I have had excellent results so far, not using a curing chamber.
So UMAI must have done enough research and testing to get it right. I have a neighbor who came from Italy making products the “old” way and he is impressed so far. He said he wanted to taste first to give me his seal of approval……..
I trust what UMAI and the people here are saying.
Good luchNovember 25, 2015 at 10:17 pm #9717
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