![]() UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator. and allow time to transform the meat like fine wine!ĭry curing is complete when charcuterie has lost 35-40% of its original weight Rest on open wire rack in home fridge for good air flow to all sides of meat. UMAi Dry Artisan Meat Kit Steak and Charcuterie brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic charcuterie, salumi, and dry age steak at home.Rinse and seal meat into UMAi Dry® with manual vacuum sealer.Coat meat, tie to shape and cure in closed container moving daily for two weeks.Dry Aging at Home with UMAi Dry Artisan Meat Kit Welcome to UMAi Dry and. Measure Instacure #2 (included), Kosher salt and spices Umai Dry Australia - Artisan Charcuterie Pack - My Slice of Life Dry Age & Dry.5 VacMouse® Vacuum Adapter Strips (for use with manual vacuum sealer).Instacure #2 Curing Salt (enough for 30 lb of meat).It had a true artisanal character.Create the rich, nutty flavor and buttery texture of dry aged steak found in prime steakhouses. The flavor and texture was levels above commercially produced pepperoni. This pepperoni exceeded our expectations. In this case it took only 2 weeks for the sausage to loose the 35-40% weight required for dry sausage The 32 mm UMAi Dry sausage casing dries pretty quickly. UMAi Dry brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator. We used our regular kitchen fridge to dry: UMAi Dry Artisan Steak Starter Kit Dry Age Bags for Meat Dry Aging Meat Kit for Refrigerator Simple at Home Method, B00NFS20S4, 859010004108. Don’t use a beer fridge, mini-fridge or garage fridge in the winter. UMAi Dry allows you to dry in any modern household fridge on a wire rack. The pepperoni sausage will change color from pale orange to bright red after fermentation:Īfter fermentation the pepperoni is ready for drying. We used an unused oven as our fermentation chamber. The pair chubs will make it easier to hand the sausage for fermentation: We stuffed the chilled sausage mix into pair chubs, trying to avoid air pockets. We will use 4 inch zip-ties to close the ends of sausage chubs: We thne put the mixture back into the freezer and get our stuffer ready and prepare the UMAi Dry 32mm casing included in the sausage kit. After the culture has been added we begin to “knead” the sausage mix with hands until begins to stiffen: ![]() Warming up the meat with hands makes mixing the cure more difficult.Īfter the spices and the cure are mixed in we will add the Bactoferm T-SPX starter cuture, which has been previously dissolved in previously boiled and cooled to room temperature water. We use wooden paddles to mix the cure and spices in since the ground meat is cold and mixes very easily. When grinding the meat you would want to alternate beef, pork and fat to get some mixing in the grinding step:Īfter all the meat is ground, the cure and spices can be added. Now we are ready to grind the meat, we like to use a large 6mm (1/4 in.) grinding plate, it makes the texture and drying more even. Once the meat is semi-frozen, you can cut it into small cubes in order to feed them into the grinder:Īfter the meat is cubed you can put it back in the freezer and assemble you cure and spices: You would want to par-freeze all the meat in thin strips before making the sausage. ![]() We used lean pork tenderloin since it is very affordable at our local Costco warehouse (you can use any leaner cut of pork), we also used beef chuck and pork back fat. This simple and delicious artisan dry sausage can be made with the new UMAi Dry 32 mm Dry Sausage Kit right in the comfort of your kitchen. Stanley Marianski in his book “The Art of Making Fermented Sausages” had the recipe we were looking for. We went on a quest to make pepperoni the way it was originally made. It has little to do with its origins as an artisanal dry sausage. However, the pepperoni that is put on your Domino’s pizza is produced in large factories using very inexpensive ingredients and is cooked prior to drying. Today the popularity of this sausage exceeds any other dry sausage, since pepperoni is the most popular pizza topping around the world. It is a cousin of several traditional italian salami products like: Soppressata, Salami Toscano, etc. Pepperoni is an American dry sausage introduced by italian immigrants in the beginning of the 20th century. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |