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Mondostart
Replies: 1
by
Albertaed » Sat Oct 30, 2021 20:13
First post
Hey Gang it’s been a long time. I’ve been busy catching fish all summer and I shot my moose last week.Still a deer to harvest but I butchered a pig as well. So it’s Sausage Season!!
It’s still a little warm in the garage for drying so I thought I’d give some UMAI bags a try. The instructions call...
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Hi Ed, welcome back and congrats on the Moose! You need a walk in freezer for all that meat and fish you have there!
If you are going to use the umai bags and not ferment, it should work, you'll simply have a dried sausage. Use Cure #1 because without the assurance of the bacteria in the starter...
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Last post by redzed
Sun Oct 31, 2021 17:33
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Dry Cured Salami came out tasteless
Replies: 6
by
Bulkey » Tue Mar 02, 2021 15:48
First post
I've been smoking meats for 40 years, but have never tried dry aging. Read a bunch about making them and was in the process of setting up a dry curing chamber when I read about the Umai bags. I had gotten LEM's seasoning packets for Christmas in the following flavors Pepperoni, Salami, and...
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Can't wait to see the difference between the two methods.
IMHO it is not even close.The dry bag process is just too rushed and never develops the taste and aromas of a more traditional method.
Its a great hobby. Enjoy!!
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Last post by Bob K
Fri Mar 05, 2021 16:29
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UMAi dry pepperoni
Replies: 9
by
Gray Goat » Sun Nov 30, 2014 19:39
First post
I used the UMAi website recipe which I believe is Marianski's. The sausage was fermented for three days and then into the fridge for two weeks. Total weight loss was 38% but they are still a bit soft in the middle for my taste.
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Hello Vic, welcome back. If you are are using this recipe just follow the instructions up to and including the fermentation. Then stuff into the Umai salami casings, they are very strong, so you can fill them tightly, but not to the point where they will start stretching. Then place in your frost...
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Last post by redzed
Sat Dec 05, 2020 16:04
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Umai bags and humidity
Replies: 2
by
Albertaed » Tue Nov 17, 2020 04:28
First post
I have been gifted umai bags. Can I ferment and dry them exactly as I would my traditional salami. The info given is vague other than 68 degrees during ferment and then into the fridge. I was thinking of fermenting and drying with them same temp and humidity as I normally would.
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I will echo Bob here. Use umai only at fridge temps in low humidity. I experimented by putting a couple of umai bagged salami into my curing chamber and they actually spoiled and were inedible.
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Last post by redzed
Sat Nov 21, 2020 05:32
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My First Coppa
Replies: 3
by
BBQBob » Wed Jul 24, 2019 16:21
First post
Hey gang!
Just completed my first Coppa project and all I can say is why did I wait so long!
I used the following recipe,
Cured two of them for two weeks. At two weeks, rinse and rubbed with spices. Tied, bagged and netted and in the fridge for 8 weeks. I pulled this at 38.7%. I wanted to wait for...
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Tied, bagged and netted and in the fridge for 8 weeks
That Coppa looks really good. Did you use UMAI bags for aging in the fridge?
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Last post by jcflorida
Tue Jul 30, 2019 14:07
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Salame Calabrese
Replies: 3
by
BBQBob » Mon Jul 01, 2019 14:06
First post
Hey gang!
First I would like to thank redzed for an amazing recipe. I followed it to a T with the Umai and it was incredible!
This project ran so smooth from grinding to mixing to fermentation to drying. I needed to make more of this like yesterday! The inside was so creamy. My daughter was eating...
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Thanks!
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Last post by BBQBob
Tue Jul 09, 2019 12:41
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My First Charcuterie
Replies: 4
by
BBQBob » Sun Jun 02, 2019 15:23
First post
Hey gang! Welp, on April 14, 2019 I finally dry cured meat. Before I continue, please don't think anything less of me for using Umai dry bags. I found this page here in February and i continued reading and reading and reading about these bags and knew this would be my best approach at dry curing...
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Thanks, Butterbean and Agoracritus!
I've been on this site for a while. Just got cold feet about making dried sausage until this past Christmas when my kids got me Stanley Marianski, The Art Of Making Fermented Sausage. That was the real game changer. Plus being on site everyday since Christmas,...
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Last post by BBQBob
Wed Jun 05, 2019 12:00
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UMAI drybag questions
Replies: 22
by
LOUSANTELLO » Tue Dec 29, 2015 02:39
First post
I sent an email to Umai today with no response, so I figure I would try here.
I made 46 pounds total using the correct dosage of instacure #2 along with the correct dosage of T-SPX and dextrose.
I was the goof that did not calculate the salt correctly. The salt dosage is sitting at about 1%...
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Opporne is a Russian troll. The above question relating to using Umai bags is dated and from another forum submitted by another user All other posts by this troll followed the same pattern and have been deleted. User has been banned.
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Last post by redzed
Sun May 05, 2019 18:47
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Why use Cure #2 in UMAi Dry aging.
Replies: 10
by
Thewitt » Sat Feb 02, 2019 23:10
First post
I have made several dry aged products now with the UMAi Dry process, and I really enjoy the results. Everything has worked very well, but the more I do it, the more this one question bothers me.
The UMAi Dry recipes use Cure #2.
Cure #2 includes both Sodium Nitrite (at the same level as Cure #1)...
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Baglady-
Great to hear from the folks a UMAi !
Could you also comment why you recommend a culture like T-SPX which is designed to be used for a long production traditional fermented sausage? A fast fermenting culture, formulated for shorter production time may be a better choice.
The UMAi Dry...
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Last post by Devo
Thu Apr 04, 2019 13:00
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UMAI drying
Replies: 1
by
G pop » Tue Jun 12, 2018 16:31
First post
I'm doing an orange whole pork loin using the UMAI bag, I was wondering if I cut it in half
crosswise or lengthwise then put it in the UMAI bag that it should dry quicker but would it
take away the quality by the shorter time ? I have one drying now following Redzed recipe
Thanks as always...
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I don't think you would notice any difference.
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Last post by Butterbean
Wed Jun 13, 2018 00:06
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UMAI Prosciutto
Replies: 12
by
Kijek » Tue Jan 09, 2018 03:30
First post
I remember just a few days ago reading about a member who made prosciutto from a pork loin.
I recently hit my target weight on a prosciutto made from a pork tenderloin in a Umai bag. That thing came unbelievably great, so great that I now want to do another one only with a big cut from the pork...
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I just opened and cut some of my lonzino that I made using Umai, it took me 3 months to reach 35% weight loss.
The end product came out super very good, I'm very pleased.
With Umai, you do get a little case hardening and that is somewhat fixable.
I believe it was Bobk how told me what to do in a...
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Last post by Kijek
Tue May 08, 2018 18:57
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1st Lonzino / Umai Bag
Replies: 7
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Kijek » Thu Jan 11, 2018 21:01
First post
Here goes my first shot at Lonzino. Picked this pork loin up this morning.
I'm going to use the Umai bag, only because the Filetto I made came out excellent and my curing chamber has stuff aging and I don't want to mess up the temps & humidity.
I know Umai / Dry Rim, well gonna try a suggestion...
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Great I appreciate the advice, I'm still learning stuff everyday.
I am now going to let mine sit and cure for 4 weeks, I think it's better.
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Last post by Kijek
Fri Jan 12, 2018 18:37
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Umai vs Air dry
Replies: 2
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Kijek » Sat Jan 06, 2018 22:23
First post
This I have been doing a lot of experimenting with different stuff.
One is I made 2 cappicolas
One I did in a Umai bag and the other in a bung to air dry in my chamber.
I'll keep you posted on the results.
This is where I am at with both right now.
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Laftpig, will do on the updates, I do like trying different methods and yes I agree Umai can be a tad expensive.
Will stay in touch.
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Last post by Kijek
Sun Jan 07, 2018 00:55
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Texture in cacciatore
Replies: 4
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Woylie » Sat Oct 21, 2017 06:14
First post
I have sliced my first banquet bag cacciatore as it has reached the right weight loss. Flavour is good but the mouth feel of the fat maybe not so nice. The bags were the 50mm size as my first salamis were a bit hard for my preference, and I tried to make this batch with bigger pieces. Will the...
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Thanks for the tips. I will try some fat and meat ground together next time. You have given me some useful things to consider for my next experiment.
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Last post by Woylie
Wed Oct 25, 2017 12:34
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Way too much t-spx
Replies: 2
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chasem » Sat Sep 02, 2017 23:21
First post
Hi guys, I think I may have made a big mistake. I made salami using the umai bags yesterday, today I was looking back through the recipe and I have used 10g of t-spx not 1.0g to 2.25kg of pork. Will this make the salami inedible?
Thanks for your help I really don't want to trough out $150 worth...
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No problem. The only thing you hurt was your wallet!
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Last post by Bob K
Sun Sep 03, 2017 13:05
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How do you equalize a Lomo Embuchado w/o a chamber???
Replies: 7
by
ronbo » Fri Jun 23, 2017 22:31
First post
Hello Everyone,
Im making my first lomo embuchado based on the recipe in Home Production by Marianski, but Im trying to adapt it to Umai since I don't have a curing chamber. So far Ive successfully made several salamis and one Coppa from this book using Umai and had great results.
Ive got a half...
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Bob K
Thanks so very much for your input! Im going to leave it in the fridge as is till day 21 and then Umai till 40% loss.
Thx!
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Last post by ronbo
Sat Jun 24, 2017 20:32
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Lava Bags and Umai are Same Product
by
redzed » Sun Feb 19, 2017 19:50
The Tublin 10 dry age meat bags sold in North America as Umai, in Australia as Banquet are now sold in Europe as Lava.
They are all made from the same product made by Tub-EX in Denmark.
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Last post by redzed
Sun Feb 19, 2017 19:50
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My first charcuterie plate
Replies: 15
by Kunde » Sun Oct 23, 2016 04:37
First post
Kunde`s first charcuterie plate ;-)
All is made with UMAI bags
Last post
I think it is this one...
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Last post by Kunde
Tue Nov 22, 2016 04:05
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Lomo
Replies: 5
by Kunde » Tue Jul 05, 2016 05:17
First post
my first lomo.
2 weeks curing and 15 days drying in dry age bag. Daily dry about 2.5%.
In pic also liquid smoke products like salmon, emmental cheese paprika and garlic :mrgreen:
Last post
No, just spray little liquid smoke to the surface before put in UMAi bag.
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Last post by Kunde
Fri Oct 07, 2016 01:05
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Cold smoking fish with Umai
Replies: 10
by Kunde » Thu Mar 31, 2016 10:59
First post
have anybody make like this 3 in 1 system?
Last post
this time 17% dry
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Last post by Kunde
Wed Sep 28, 2016 03:01
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For Sale: Tublin @5 smokeable dry bags
by Kunde » Mon Aug 15, 2016 04:13
I start to sell coming weeks Tublin® 05 smokeable bags in Finland and Thailand. I can send also worldwide.
At moment I use in my own business size 250x550 mm2 but later also 200x300 mm2 and 400x700 mm2 and tube for sausage around diameter 50 mm will coming.
at the moment
200x550 mm2 bags 10...
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Last post by Kunde
Mon Aug 15, 2016 04:13
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Duck prosciutto
Replies: 8
by Kunde » Fri May 06, 2016 11:05
First post
3 weeks in Umai and taste is ok. Using Umai recipe from their video
The breast pieces don`t have much fat, surely better if more fat.
Soon start make again :mrgreen:
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Kunde, if I can get my two cents in on your latest project with the duck trims and skins, I don't really think it's wise to make a dry cured sausage with those ingredients. Most of the bacteria found on poultry is on the skin and since you bought the trims you don't know how the meat has been...
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Last post by redzed
Sat Jun 04, 2016 16:03
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smoked salmon cold cut
Replies: 9
by Kunde » Tue May 10, 2016 14:22
First post
I had scrap salmon and thinking what can do with it?
I minced add nitrite salt, seasonings, natural liquid smoke and add transglutaminase.
Mix all and then make a roll with help of plastic foil and vacuuming it and keep cold 1 day.
After that put in UMAI bag and keeping 4 days.
Now have good...
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Yes uncooked and dried.
Its like traditional cold smoked salmon in the form of a sausage and using liquid smoke instead of smoke of wood chips.
You can use your own favorit species of fish :?:
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Last post by Kunde
Fri Jun 03, 2016 00:51
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mt first Lonza
Replies: 3
by
ajwillsnet » Thu May 05, 2016 22:44
First post
Hello to All: I just completed my first Lonza and have recorded a 35 % weightloss. In reading your posts, I see where is is worth letting it continue to age for 4 or 5 more months. I am willing to do this for a better end product, so I understand that I should vacuum seal it so that it does not dry...
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Thanks Redzed and Bob K: I enjoyed working on this. I made a Capicolla earlier this year and it turned out nicely so I thought I would give the Lonza a try. I will vacuum seal it today and let it rest for a month and try eating it. The next step is to progress to a proper curing and fermentation...
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Last post by ajwillsnet
Sat May 07, 2016 16:28
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Coppa in a beef Bung?
Replies: 2
by
BlueMonkey » Sun Apr 24, 2016 13:15
First post
Hi,
Doing my first Coppa in an Umai / Banquet bag.
I realise this has probably already been discussed, but I can't see it on any threads, so forgive me.
Should I still put my Coppa in a beef bung before sealing in an Umai? I believe it is not necessary, but I am thinking it could give it extra...
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Okay,
Thanks.
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Last post by BlueMonkey
Sun Apr 24, 2016 14:37
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Umai salt/cure blend: Are we that stupid?
Replies: 6
by
redzed » Sat Apr 16, 2016 00:09
First post
Umai announced that it now sells a pre-mixed blend of kosher salt and Cure #2, in packets to be added to a 5lb batch of meat mince. The proportions are 3% salt and .25% Cure #2. The price per packet is $6 ($7.8o CDN).
I buy cure #2 for $5.95 (CDN) for a 1lb(454g) package. I buy Italian sea salt...
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No surprise here :evil:
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Last post by Shuswap
Sun Apr 17, 2016 15:25
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Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
by
redzed » Fri Feb 06, 2015 19:57
First post
A few days ago I made 3.5 kg of basic Genoa/Milano salame. Not sure what to call it since according to Marianski, Genoa has a coarser grind (10mm) and Milano a finer grind (5mm). I used a 7mm plate so would that make it a Salame Gelano, or perhaps a Salame Milnoa? Something to think about while the...
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Looks great Chris! I am interested in the flavor comparison, please keep us posted on your results!
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Last post by harleykids
Fri Apr 15, 2016 13:28
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Umai marijuana salami
Replies: 4
by
redzed » Fri Feb 05, 2016 07:31
First post
Dry curing with the Umai bags has one advantage over using a curing chamber or cellar. Whenever I dried salami in the Umai tubes, it was ready in half the time it tooK for the same product to dry in my curing chamber. So now whenever I make a batch of salami, I case one in the Umai tube. The others...
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Knotfree welcome to the forum, and as far as the flavour of this salami, you won't be disappointed. It actually exceeded my expectations. A few of my friends are also raving about it and for them it was the first time they had ganja in any form. :lol: In a couple of weeks I hope to cut into the...
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Last post by redzed
Mon Feb 08, 2016 08:36
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Humidity Help
Replies: 18
by
LOUSANTELLO » Sat Dec 19, 2015 16:06
First post
I am making soppressata and went through all the procedures for adding Insta Cure #2, salt, Bactoferm and dextrose to the recipe. I laid them out in 65 degree temperature for 72 hours and now I have them hanging in a dedicated refrigerator at roughly 35-37 degrees. I weighed each one before I put...
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If you put all that sausage in the chamber at the same time, that is why the humidity was so high at the outset.
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Last post by Bob K
Tue Dec 22, 2015 16:59
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Does anyone have a good recipe for Lardo??
Replies: 3
by
king kabanos » Mon Nov 09, 2015 18:02
First post
Hello everyone i bought some great fat back from a local farmer raising mangalista pigs. i want to make some lardo does anyone have any good recipes? Also have umai bags that i will be using and have no curing chamber
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I made lardo once using this recipe, but it was nothing to write home about, or here since the quality of the fat was lousy, but I did find uses for it such as melting it and frying an egg in it. Mangalitsa is the best, so yours should be primo!
Lardo is not hung and cured like other salumi, so...
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Last post by redzed
Tue Nov 24, 2015 06:42
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umai salt percent is wrong !!! need help asap
Replies: 17
by
king kabanos » Thu Oct 01, 2015 22:03
First post
just ordered some bags from umai and looking at there recipe for capicola it says 60 grams of the meats weight which is 3 percent. But they say to add 6 tablespoons of salt on 4.5 pounds of meat and that 110 grams of salt not 60. 1 table spoon of salt is 18-20 grams so i think there wrong right?...
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That's as good a reason as any. :)
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Last post by edukimi
Fri Oct 02, 2015 19:56
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need help with Pancetta/Rolled Bacon-
Replies: 7
by
NorthFork » Fri Jul 03, 2015 19:54
First post
Our local Costco has started handling some nice looking belly at a reasonable price so I picked up a smaller slab(7.8 lbs) and it is not pre salted or brined. My wife has wanted me to try making some Pancetta or Rolled Bacon for some time and I plan on trying it with this cut utilizing the Umai...
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Thanks BriCan---
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Last post by NorthFork
Sat Jul 04, 2015 19:59
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Genoa salami In 50 MM bags
Replies: 15
by
Devo » Sun Jan 25, 2015 18:18
First post
Basically following this recipe, believe its one of Stan Marianski's.
Recipe:
2.0 kg (4.4 lbs.) pork butt
2.0 kg (4.4 lbs.) beef chuck
1.0 kg (2.2 lbs.) pork back fat (or fat trimmings)
140 g. salt (3%)
12 g. cure #2 (do not use cure #1 in this recipe)
10 g. powdered dextrose (glucose)
15...
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Devo that darned good looking charcuterie. I have 4 batches ready, each made with Umai method and chamber method. Just no time to pull them down and even taste,].
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Last post by redzed
Mon Apr 27, 2015 06:07
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UMAI bags in curing chamber: higher temp & humidity?
Replies: 11
by
toolhawk1 » Thu Mar 05, 2015 00:02
First post
OK , Have humidity / temp chamber already running , can I cure my sausage, whole muscle meats in bags in chamber not fridge , Contacted bag co. And they didn't see why not , your thoughts would be appreciated. I am even testing a farmers sausage in muslin inside a bag at the same time as others are...
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Thanks for the update Toolhawk, I'm looking forward to seeing your final results.
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Last post by redzed
Sat Mar 28, 2015 08:16
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My Coppa In The Dry Bags UPDATES
Replies: 39
by
Devo » Thu Jan 08, 2015 01:58
First post
I thought I had this posted someplace on here but darned if I can find it. So just to keep it all in one place I will start this thread and the powers to be can delete the old one if they find it :roll:
Original post and a few comments are on page 7 of this thread UMAi dry aging bags :
Bob...
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Perfecto! Looks superb Devo. Did you equalize it at all by vaccuum packing?
It just got vac sealed this morning. Not that it needs it but hey what the heck.
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Last post by Devo
Fri Mar 27, 2015 18:43
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My Journey with UMAi Bags
Replies: 124
by
Shuswap » Fri Jul 04, 2014 18:53
First post
In this thread I will tell about my experience using the UMAi bags. I`m hoping to produce dried products that are reasonably cost effective without having to use a curing chamber - we`ll see.
I started reading everything I could about using the Tub-Ex bags supplied in North America by UMAi who has...
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Red, I had the supplier cut the side into primal cuts. I can't answer about the rib cut and didn't get anything from above the shoulder. I was interested in your post about how far back the shoulder is cut in different countries.
- 124 Replies
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Last post by Shuswap
Sun Feb 22, 2015 23:24
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Understanding Tublin/ Umai
Replies: 11
by
Butterbean » Sat Feb 07, 2015 00:34
First post
Looks good. A bit off the subject but I would like to pose a question based on an observation I have made. I haven't messed with the Umai bags yet but I have noticed that summer sausage hung in the cooler will continue to dry in the collagen casings and if left hanging in they will continue to dry...
Last post
Would be nice to have some sort of explanation from the manufacturer and purveyors of the product.
You can ask over at the Umai forum.... but you will get answers that evade/sidestep the question better than a skilled politician.
I almost spit out my coffee, I'm sure the very skilled moderators...
- 11 Replies
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Last post by Devo
Thu Feb 12, 2015 17:49
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Orange Lonzino (UMAI Dry Bag)
Replies: 23
by
rgauthier20420 » Fri Jan 23, 2015 21:07
First post
Inspired by Red's Orange Lonzino, I started my own last night. Starting weight of the loin is 1716 g. Spice mix is very simple with 2.75% sea salt and .25% Cure #2. I cut up about 8 naval oranges, squeezed about half of their juice into the bag, and put all of them (the squeezed ones too) into the...
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2/9 weight update:
2/9: 1573 grams
140 grams lost...alittle over 8% lost
- 23 Replies
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Last post by rgauthier20420
Tue Feb 10, 2015 15:16
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Lemon Thyme Capicola
Replies: 6
by
lrdeer » Wed Feb 04, 2015 08:10
First post
I am always keen to try something new when it comes to fresh sausage making, curing and smoked sausage. Over this Summer I have been growing plentiful quantities of a great tasting and smelling herb in Lemon Thyme. last year I made a Speck (which is somewhere hiding on this forum), it was a...
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Hallo Jan,
Goeie weer van jou to hoor. Thanks for refreshing my grey matter, actually I have known that info since High school.
I am used to my tablet which has it on the keyboard without doing any fancy finger work.
Cheers,
Jan O.
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Last post by crustyo44
Thu Feb 05, 2015 22:26
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UMAi dry aging bags
Replies: 122
by
crustyo44 » Wed Nov 27, 2013 20:41
First post
Hi,
Do we have members that actually used UMAi dry aging bags for beef.
Reports are great sofar, even for using them for aging/curing coppa, pancetta, bresaola etc etc. I am intrigued with what they claim can de done with them with great results.
Cheers,
Jan.
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Your Coppa's look great, aim for 35-40% weight loss. I noticed that the bags don't touch the meat 100%. Just rectify it by putting them into some stretch netting, your butcher will give you some.
- 122 Replies
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Last post by crustyo44
Sun Feb 01, 2015 07:40
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Question on fermenting with UMAi bags
Replies: 10
by
Lance Link » Mon Jan 19, 2015 22:52
First post
After some research and reading of successes people have been having using this method I thought I would give them a try. I am making a soppressata with T-SPX for fermentation. The instructions say to hang at room temp for 48-72 hours, but there is no mention of humidity. I understand that when...
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Actually Lance if you are confident that it is accurate you can make a slurry of a meat sample and unionized or distilled water and check the Ph with your soil meter
I couldn't attest as to it's accuracy as there isn't an type of calibration tool with it.
- 10 Replies
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Last post by Lance Link
Wed Jan 21, 2015 14:13
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Umai Soppressata and Chorizo
Replies: 40
by
rgauthier20420 » Tue Dec 09, 2014 15:22
First post
This is my first time using these bags for fermented and dried meats so I'll document it up to the finish line. Yesterday I ground about 9 lbs of pork shoulder through the largest plate in my grinder and mixed 4.4 lbs with the Soppressata spices and 4.8 are waiting for the Chorizo spices (I'll...
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Congrats to you and your wife Rg! Its quite a journey raising kids these days.
I notice that the UMAI recipe does not have (hard) back fat in the recipe like other recipes for soppressata.
It may be something to consider for a firmer texture and mouth-feel.
Bob that is interesting - my umai...
- 40 Replies
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Last post by Shuswap
Sun Jan 04, 2015 16:53
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I also made Pepperoni in drybags tonight
Replies: 29
by
Devo » Wed Dec 03, 2014 02:04
First post
Using this recipe from another forum I belong to, I compared it to a few others and the only thing I changed was I added black pepper to it and the way he used the starter culture just does not sit right with me so I followed the recommended amounts on the package.
His recipe
Ingredients
5 lbs...
Last post
Hi Redzed: My apologies for the double post. I see stuffers carries the Mondostart 2M but not the Mondostart Classic you mentioned, or are they the same thing?
Bert
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Last post by ajwillsnet
Mon Dec 29, 2014 23:39
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