I also made Pepperoni in drybags tonight

rgauthier20420
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Post by rgauthier20420 » Mon Dec 15, 2014 18:14

Devo, any updates on these yet?
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Post by Devo » Mon Dec 15, 2014 18:53

rgauthier20420 wrote:Devo, any updates on these yet?
Right now they are all averaging around 25% so still got a ways to go yet.
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Post by rgauthier20420 » Mon Dec 15, 2014 19:04

Devo wrote:
rgauthier20420 wrote:Devo, any updates on these yet?
Right now they are all averaging around 25% so still got a ways to go yet.
Cool thanks! The hardest part about this type of creation is the wait!
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Post by Devo » Mon Dec 15, 2014 19:17

Yes the wait is always the hard part. I figure they are loosing about 2-3 percent a day so about another 7 days they should be ready. They are just getting firmer now but you can tell the middles are still soft. I was weighing them every day but since have settled to ever third day :mrgreen:
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Post by Devo » Sun Dec 28, 2014 17:13

So today my test pepperoni was at 39.19%, close enough to 40% where I wanted these to get to before I tried one. Probably some of the best tasting pepperoni i have ever had. Not to hot but its there. I will be making this again.

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Post by Bob K » Sun Dec 28, 2014 17:43

Nice Devo!

You make the best looking UMAI fermented sausages that I have seen :!:

Most folks get a lot more dry rim for some reason. Do you use a frost free fridge or regular type?
And how do you compare using F-RM -52 to T-SPX , any difference?
What type of Chili powder did you use?
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Post by Devo » Sun Dec 28, 2014 18:33

Bob K wrote:Nice Devo!

You make the best looking UMAI fermented sausages that I have seen :!:

Most folks get a lot more dry rim for some reason. Do you use a frost free fridge or regular type?
And how do you compare using F-RM -52 to T-SPX , any difference?
What type of Chili powder did you use?
Well thanks Bob.
I used my upstairs fridge this time and its frost free, the bar fridge downstairs is not and I have used that one also and did not notice any dry rim from when I used it.

The biggest difference to me over T-SPX was the ferment time but most of my taste buds are dead so what do I know :mrgreen:

The chilli powder was bought in a bulk spice store here in town so it could be just about anything. The smoked cayenne pepper is home grown and smoked.
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bactoferm F-RM-52 or Mondostart

Post by ajwillsnet » Sun Dec 28, 2014 23:08

I am interested in trying my hand at making the Pepperoni using the UMAI Bags, but I can't get Bactoferm here in Victoria. Does any one know if Mondostart can be substituted?
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Re: bactoferm F-RM-52 or Mondostart

Post by Devo » Sun Dec 28, 2014 23:27

ajwillsnet wrote:I am interested in trying my hand at making the Pepperoni using the UMAI Bags, but I can't get Bactoferm here in Victoria. Does any one know if Mondostart can be substituted?
Yes of course it can. I don't have my PDF file on this computer but just pick a fast acting one.

Here in Canada we get mostly Mondostart.
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Post by Devo » Sun Dec 28, 2014 23:56

Looking at my PDF files on the Mondostart you probably would want MondoStart-06 as its fast acting.
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Post by Gray Goat » Mon Dec 29, 2014 06:32

Very nice Devo, well done. The pepperoni looks like it dried very evenly. Did you add a water pan with salt to the fridge or just go as is ?

I would like to try the larger diameter casings on my next batch. Did you use the 50mm casings or make them out of the bags ?
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Re: bactoferm F-RM-52 or Mondostart

Post by redzed » Mon Dec 29, 2014 07:30

Devo wrote:
ajwillsnet wrote:I am interested in trying my hand at making the Pepperoni using the UMAI Bags, but I can't get Bactoferm here in Victoria. Does any one know if Mondostart can be substituted?
Yes of course it can. I don't have my PDF file on this computer but just pick a fast acting one.

Here in Canada we get mostly Mondostart.
Ok, I read this thread after I answered the other one. I thought Bert was looking to make the pepperoni according to the recipe on the Umai site with T-SPX, so I recommended Mondostart Classic.

Bert, please don't double post. :???: :wink:
Last edited by redzed on Mon Dec 29, 2014 17:04, edited 1 time in total.
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Post by rgauthier20420 » Mon Dec 29, 2014 15:46

Devo, those look great. I really enjoy me some pepporoni, so I have a feeling I'll be making this recipe with my next UMAI go round. Great job!
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Post by Devo » Mon Dec 29, 2014 18:17

Gray Goat wrote:Very nice Devo, well done. The pepperoni looks like it dried very evenly. Did you add a water pan with salt to the fridge or just go as is ?

I would like to try the larger diameter casings on my next batch. Did you use the 50mm casings or make them out of the bags ?
No water pan, just ferment for 12 hours and the rest of the time in a frost free fridge.
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mondostart classic

Post by ajwillsnet » Mon Dec 29, 2014 23:39

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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