Homemade Sausage Making

I have an MW-102 and a MA920B/1 Meat probe. I calibrated the probe according to the directions using the 7.0 and 4.0 solution, obviously cleaning the head between the two like they say to do. Once calibrated, I cut one bag in half and tied the ends off leaving 4 ounces of meat out of the bag. I probed and temperature the 4 ounces of meat with the meat probe. 5.53. The two half bags that I died the ends off are back in the refrigerator. The 4 ounces is just in a ziplock bag for now in the refrigerator.

You may want to retest with the instructions that are online for that meter and MA920B/1 probe: http://www.milwaukeeinstruments.com/phinmeat/

You can also just mash and mix with a fork instead of a blender.

At the very least moisten the area in the dry meat with some water....That is how they test whole muscles or cheese.

Based on it already being ground, Brian from milwaukee told me to probe it. There was no reason to blend it, add water or anything you're telling me to do. It's not a whole muscle.

The meat was consistenly the same moisture throughout. It's still pretty mushy and not dry at all, yet, according to weight, this piece lost 15%. If it consistently dries at the rate it's doing now, the meat may be at 30-35% in a total of 4 weeks. I'm going to let it ride. Still smells good

Hi all

I continue to humbly seek your knowledge

Ive bought UMAi salumi 50/500mm casing for dry agring sausage.

Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.

My question is: do you think a normal basement will do the trick as well?

Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:

Basement cellar? is maybe around 62 F / 16-17 C degrees.

Big thanks in advance

Ps. Using cure and culture in my mix ofc Ds.

If you are using Umai, they are made for refrigeration. If you are curing without umai, 62 is still very high, although supposedly the Calabria pork shop hangs their’s from the ceiling in the store and they told me they keep it at 62. I wouldnt.

A few years ago I experimented with Spanish Chorizo cased in the Umai salumi tubing. Part was dried in the fridge and part in my curing chamber. Results are in this thread: viewtopic.php?f=26&t=7573

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.