I also made Pepperoni in drybags tonight
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Well thanks Bob.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?
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
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
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?
Re: bactoferm F-RM-52 or Mondostart
Yes of course it can. I don't have my PDF file on this computer but just pick a fast acting one.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?
Here in Canada we get mostly Mondostart.
Re: bactoferm F-RM-52 or 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.Devo wrote:Yes of course it can. I don't have my PDF file on this computer but just pick a fast acting one.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?
Here in Canada we get mostly Mondostart.
Bert, please don't double post.
Last edited by redzed on Mon Dec 29, 2014 17:04, edited 1 time in total.
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No water pan, just ferment for 12 hours and the rest of the time in a frost free fridge.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 ?
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mondostart classic
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
Bert