UMAi dry pepperoni

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Gray Goat
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UMAi dry pepperoni

Post by Gray Goat » Sun Nov 30, 2014 19:39

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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Janlab
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Post by Janlab » Mon Dec 01, 2014 05:07

Looks great frm here!
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Post by Devo » Mon Dec 01, 2014 16:10

Nice
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Bob K
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Post by Bob K » Mon Dec 01, 2014 17:05

Looks tasty Grey Goat!

You could firm them up a bit by drying longer or vac sealing and storing in the fridge for a week or three to even out the moisture.

When drying you can also go by "feel" instead of entirely by weight loss...if you squeeze them and they feel mushy....the mouth feel is usually the same.
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Post by Shuswap » Tue Dec 02, 2014 16:16

Gray Goat, there is a thread on the Umai site that I started because my pepperoni batch was not drying - I finally threw in the towel at just under 30% but it is very good. Jim at Umai was very responsive to my questions
http://www.drybagsteak.com/forum/17-dry ... -pepperoni
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Post by Gray Goat » Wed Dec 03, 2014 01:05

Thanks for the replies :grin: I think I will try them again after a few weeks in the vac seal
like Bob suggested.

The taste and aroma are fantastic :mrgreen:
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Post by Gray Goat » Tue Dec 09, 2014 03:54

Bob K wrote:You could firm them up a bit by drying longer or vac sealing and storing in the fridge for a week or three to even out the moisture.
After a few weeks vac sealed and in the fridge, the texture is much improved :grin:

Thanks Bob !
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Post by Bob K » Tue Dec 09, 2014 17:57

Glad its working Grey Goat.
One of the hardest steps in making good fermented sausage (especially the first batch) is waiting.
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