Urutan Recipe and advice needed

[Sherri]

So I wanted to try a different flavor profile and I came across a recipe for a Balanese dry fermented sausage called Urutan. From an ingredient point of view, I am confident it should work but I am uncertain how to apply their instructions to the Umai process.

Ingredients are for 1kg – 26g salt, 1/2 tsp cure #2 and .12g T-SPX plus assorted spices.

So on the T-SPX, I cannot measure .12g so I assume i am going for the 1/2 tsp w/ 1/2 cup distilled water for the meat up to 2.2 kg. Is that logical? For the salt and cure #2, I will just scale.

I am supposed to grind the meat with a 6 mm plate but I know the UMai recipes keep referring to a coarse grind. Which should I do?

The casing is supposed to be 24-26mm. Right now, I only own the 50mm but could make my own 25mm from the dry vac pouches.

Ferment 75 degrees for 72 hours and then dry.

I would love thoughts from those more experienced.

[Bob]

You are looking at a Marianski recipe correct?
http://www.meatsandsausages.com/sausage-recipes/urutan

1/2 teaspoon will work fine. It is better to add a bit more than recomended than not enough.

Use the 6mm plate called for in the recipe. It may increase the drying time but you will retain the traditional texture of the sausage.

Again 24-26mm casings are traditional, and will dry faster. A larger caliber casing will just take longer to dry.

[Sherri]

Trebor,

Nice job finding the exact recipe. I appreciate your feedback with specifics of maintaining the character of that sausage. With your knowledge in mind, I will just run by you how I plan to handle the seasoning ingredients.

Dextrose – scaled amount
Black Pepper – scaled amount of standard ground black pepper
Red Chili Pepper – scaled amount of standard cayenne pepper
Ginger – scaled amount of either McCormick Ground Ginger or Oriental Mascot Galanga Ginger Powder (thoughts?)
Turmeric – scaled amount of store Tumeric (apparently I need to buy – oops)
Laos Powder – scaled amount of Ajika Galangal Powder

Garlic – recipe calls for 2% fresh garlic but notes that the traditional recipe would have 5%. I plan to use garlic powder. Apparently 1 garlic clove is equal to 1/8 tsp. So the recipe would indicate 3/4 tsp per Kg of meat while the “traditional” would indicate almost 2 tsp per Kg. Do you have any thoughts on whether I should scale the garlic from the recipe or bump it up to the more traditional amount?

Note: I am definitely getting confused with my asian spices. Internet says Laos Powder is Galangal Powder. My Galangal powder says it is galangal root. Ok easy. My ginger says it is ginger. My galanga Ginger Powder says it is “dry ginger” yet, when I search galanga on the internet, it is supposedly another name for galangal which they say is NOT ginger.

Thanks again, and I’ll understand if you have no opinions on the above. I just thought I would take a chance and ask. 🙂

[Bob]

AS far as the spices that comes down to individual tastes and availability. Recipes are only a starting point and can be altered slightly without losing the general theme.

Fresh spices like garlic are best avoided as they can introduce unwanted bacteria to dry cured sausages.
I would probably go with granular garlic instead of powdered in that recipe.

[Sherri]

I’ll play with the spices and see how it turns out.

I agree with your concerns about fresh garlic and currently only use the powdered though I see people using minced garlic in their photos. I wonder if the jarred minced garlic is sterilized but I believe its flavor is slightly different.

Hoping make the batch either tomorrow or Monday.

[Sherri]

Trebor,

Made the Urutan today. Couple of things. So first of all, I missed that you said granulated garlic and not powdered. Had never heard of granulated. I will have to get my hands on that. Today’s sausage used the basic garlic powder that I have used each of these times.

Second, I was wrong. My new Lem grinder does NOT come with a 6 mm plate included, it was a 4.5 mm. So hubby made executive decision and said 4.5 was closer to 6 than 10. So we ground the fat and meat with a 4.5 mm plate.

Made faux sausage casings out of charcuterie Umai bags. The equivalent casing width would be 40mm. Learned that I really need to check my seals as one blew while stuffing. Ended up with 7 oz 40mm and one 11 oz 50 mm (official 50 mm casing).

Now, I am trying to figure out if the fermentation time should be any different from our usual 72 hours. Does casing width affect fermentation time? I have to do some searches.

I will be drying to 50% as that is what we have preferred with our finnocchiona.

Thanks for the advice on the frozen meat from the other thread. 🙂

I hope to make a different thread with pics. Next thing to learn to do.

[Bob]

The fermentation time remains the same regardless of diameter. Temperature and sugar content affect speed of the fermentation not the caliber of the chub.
The only reliable way to monitor the fermentation process is by checking the Ph. The safety hurdle is 5.3 or below.
If you want you can different size plates for your LEM grinder at any of the suppliers like The Sausage Maker or Butcher and Packer etc.

[Sherri]

Hey Trebor,

Given that I have been doing the UMai process, I have not gotten involved in Ph. Might be something I need to learn at some point. How do you plan to check the Ph when using the Umai bags?

Good to know the diameter does not matter. I was guessing as such, might I am trying to think though all these details. Should get easier.

I do plan to buy the additional plates. I just was stupid. I checked something online about that came with my grinder instead of walking downstairs. I understood it came with the 6mm and not the 4.5mm. That had been a pleasant surprise, but just not correct. 🙁 I will be ordering the 6 mm plate and I was to get additional blades as I understand it is good to get the blades and plates mated.

Hopefully I did not ruin the sausage with the 4.5mm. But the little sample we fried up had an nice taste and kick. I have my hopes.

[Bob]

Your sausage will be fine with the 4.5mm plate!
You can always check the Ph by keeping a sample in a baggie and fermenting along with your chubs. Not really necessary with the UMAI process as they head to the fridge for drying.

[Sherri]

Thanks for your insights. They are very helpful.

[Sherri]

Very late update.

So I made the Urutan. I also attempted both a red and a black pressed sojuk. On all three of these salami’s, reactions were mixed. The urutan has a lot of spice and is more challenging to use. Several of us liked it, but my daughter compared it to a Slim Jim. IMO that is not a complement. The red (got compared to a pepperoni) and black sojuk (cinnamon background) were interesting, but again, hard to use.

To date, our happy recipes are the Finocchiona both regular and hot as well as our sopressatta. All those are keepers.

Deciding what salami we will try to make next as we try to build our repetoir.

[Author]

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