How dry I am.....

[GusRobin]

UMAi dry bags that is.
I have wanted to make some dry cured sausages for a long time, but haven't had the time nor money to get a curing fridge set up. So I decided to try the UMAi bag method.
I ordered their salumi and charcuterie kits.





I wanted to do pepperoni, Genoa salami, soppressata salami, and capicola. I was going to start with a small amount of one of these to see how it worked. But then I realized that the directions said it could take 3-6 weeks. I don't think I could wait that long, have it taste good, and then have to wait another 3-6 weeks for the next batch. They say go big or go home. So I decided to make 2.5 lbs of each except the capicola. That I would start with 4 lbs.

First I mixed the spices, meat, and cure for all the ones that I would stuff. As I completed each I bagged it and put in the fridge while I was working on the others. Here they are all bagged.



Next I took the UMAi bags and stuffed and vac sealed.



Tied some string and an ID card with the name of the sausage and its starting weight. Hanging to ferment for a couple of days.



I am using a boneless butt for the capicola. Mixed the spices and put the butt in a zip lock bag. Into the fridge for a week.



More to come as things progress.
While these are doing their thing, I'll be out looking for a green ham to make proscuitto.

[smokerator]

Sounds and looks great.

[anthony]

Looks good. I will be watching this. 


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[KyNola]

Gus, I have the charcuterie kit.  The bags work!  I may order the salumi kit too.

[GusRobin]

Gus, I have the charcuterie kit.  The bags work!

Never underestimate my ability to screw something up. ;D

[cobra6223]

looks interesting! now I can't wait for follow up pics !!  ;D

[Chewbacca]

I'm very interested in hearing about the results  ;)

[GusRobin]

So the Soppressata, Genoa, and Pepperoni were hung in the pantry to ferment for 3 days.
Took them down today, weighed them and into the fridge for 3-5 weeks or so. Here they are, tagged and on the racks.



The Capicola has 4 more days curing in the fridge before I bag them.

Here is a weight table for the sausages.


More to come in 3-5 weeks.

[Saber 4]

Looks like it will be well worth the wait, I'll be watching this one for sure

[GusRobin]

After a week, here are the weights of the sausages. They have lost about 4-6%. Goal is 30% loss so about 4-5 more weeks.



After a week in the fridge, I took the butt out to make the capicola. Per directions, I was supposed to use the coppa muscle from a pork shoulder. The cut along the dotted line meat carvers at the local Publix didn't have a clue to what I wanted so the best I could do was a boneless butt. It was basically flat so I had to roll and tie it. Not perfect but the best I could do with what I had.
Here is the butt with the salt and cure washed off and then rubbed with paprika. Into the fridge for 3-5 months.





Here they are rolled, tied, and bagged and into the fridge.



More to come in about a week or so.

[NePaSmoKer]

Gus

Looking good.

[Saber 4]

Looks like it will turn out good for you.

[GusRobin]

Two weeks into it and here is where it stands.


More to come .

[GusRobin]

Latest update as of 20 days.  the Biggest Loser (%) is Capicola #2 followed by Pepperoni # 2



Since they were doing well, they asked for a team picture. So here are the players.

[iceman]

Everything's looking mighty fine Gus. Good work.