Umai Soppressata and Chorizo

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Post by Shuswap » Thu Dec 11, 2014 17:41

redzed wrote:Will invite friends to adjudicate which tastes better.
Set the date wo we can add it to our calendars :grin:
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Post by rgauthier20420 » Fri Dec 12, 2014 15:12

Alrighty. So here we have the Chorizo after it's 2 day ferment. It's got a nice deep red color now and looks great. Into the fridge to hang out with the Soppressata until it's ready.

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Post by redzed » Fri Dec 12, 2014 16:26

What type of chorizo did you make? I just bought Charcuteria: The Soul of Spain, by Jeffrey Weiss and have been reading the different chorizo recipes. It's an amazing and inspirational book. Would probably make a great Christmas present for any one of us meatheads!
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Post by rgauthier20420 » Fri Dec 12, 2014 16:29

redzed wrote:What type of chorizo did you make? I just bought Charcuteria: The Soul of Spain, by Jeffrey Weiss and have been reading the different chorizo recipes. It's an amazing and inspirational book. Would probably make a great Christmas present for any one of us meatheads!
Red, I used the recipe from the drybagsteak website word for word with the exception that I used FLC instead of TPX.
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Post by Bob K » Fri Dec 12, 2014 18:20

That Chorizo recipe (on the UMAI site) is Marianski's: http://www.meatsandsausages.com/sausage-recipes/chorizo
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Post by rgauthier20420 » Mon Dec 22, 2014 15:39

Ok so I just couldn't wait!!! One of my logs hit 30% weight loss yesterday, so cut it open and sliced a few pieces. This stuff is good! No off smells or flavors what so ever. Nice tang and salt levels are good. It's a simple recipe, but it's very good. I put the pieces back into an UMAI bag and tied the ends and it's back in the fridge to loose a bit more weight for more testing. The other logs are around 27% lost and those will be taken closer to 40% before opening. Here it is. Fat was silky already and delicious.

BTW, the Chorizo logs are around 25% as of now.

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Post by Bob K » Mon Dec 22, 2014 17:40

Looking good RG. Time will only improve the flavor. Waiting is Very hard if not impossible on your first batch :wink:
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Post by rgauthier20420 » Mon Dec 22, 2014 17:42

Thanks Bob. Luckily I've got 4 total logs of the stuff and the Chorizo coming in right behind it so I won't have a shortage for a bit. I'm getting more bags for Christmas also, so I'm planning some whole muscle bags also.
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Post by Bob K » Mon Dec 22, 2014 17:51

rgauthier20420 wrote:Luckily I've got 4 total logs of the stuff and the Chorizo coming in right behind it so I won't have a shortage for a bit.
Wanna Bet :?: :mrgreen:
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Post by Devo » Mon Dec 22, 2014 18:14

Great job on those and we all know how hard it is to wait. :mrgreen:
My pepperoni are all around 35% and have till the 24th before I break one open. :wink:
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Post by rgauthier20420 » Mon Dec 22, 2014 18:18

Devo wrote:Great job on those and we all know how hard it is to wait. :mrgreen:
My pepperoni are all around 35% and have till the 24th before I break one open. :wink:
Thanks Devo. It was your pictures and thread that pushed me over the edge to buy the package. They are really good as is and it's highly likely that I'm going to be pulling the already cut one out of the fridge on Wed to bring into work to share with a few co-workers.

I'm very excited about the Chorizo, but something is odd. 1 of the chubs has 1 small black line on it where it's been resting against the wire rack. No off smells from it at all and it's just 1 small line from 1 little area of contact. None of the others have this and the same chub doesn't have it anywhere else on it.
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Post by Devo » Mon Dec 22, 2014 18:57

Could be the bag never lifted in that area, how often do you re-position them? I saw where someone posted on the drybag site he put labels on the bag and the meat never dried in that spot. It needs to breath that's why I move mine around every day. The one mod over there is not much help so I wouldn't ask over there for info. He just's wants to show off stuff he makes and knows nothing about the true art of dry curing. He tried doing the same thing here and no one would pay any attention to him so finally left.
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Post by rgauthier20420 » Mon Dec 22, 2014 19:02

They get flipped usually every couple days at least. It's just odd that this black mark would show up on this one very small spot only from one of the areas of contact. Ohwell, it doesn't seem to be spreading, so maybe I'll open up that one and cut it out and rebag the rest. It'll dry alittle slower being rebagged, but that mark would be gone.

Which mod are you talking about? Hopefully not Nepas cause I know he knows what he's doing.
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Post by Devo » Mon Dec 22, 2014 19:47

rgauthier20420 wrote:They get flipped usually every couple days at least. It's just odd that this black mark would show up on this one very small spot only from one of the areas of contact. Ohwell, it doesn't seem to be spreading, so maybe I'll open up that one and cut it out and rebag the rest. It'll dry alittle slower being rebagged, but that mark would be gone.

Which mod are you talking about? Hopefully not (edit)cause I know he knows what he's doing.
I'm sure the small black mark is nothing and cutting it out will show if its just on the surface.



Edited for content by request of Devo
Last edited by Devo on Tue Dec 23, 2014 19:44, edited 2 times in total.
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Post by rgauthier20420 » Mon Dec 22, 2014 20:26

I'll do it tonight to see what I'm looking at then. I'll try and snap a picture of it before the cut and after for reference.

It's sucks that's how things went down over at that forum. I'm been there a few times and it's a very inactive forum. I don't do much there at all really, it was just kind of funny seeing his name there too. It's so easy for people to think they are "bigger" than they really are while on the internet. It seems some forget we're here to learn and not judge. He's not my hero, I've just seen a number of things he's produced and they look good.
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