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Umai Dry Sausage Kits

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  • gmascolo51
    Club Member
    • Aug 2017
    • 215
    • Middletown, NJ

    Umai Dry Sausage Kits

    Anyone have any experience with the Umai dry sausage kits? Looks like you take the plastic tubing, vacuum seal one end, stuff with spices/curing agent/culture, and twist tie the top. The sausage is refrigerated and once it loses a certain % of weight it is ready. Just wondering if anyone has tried it and how it worked out? A couple of the reviews slammed the product but then again you question if people actually followed the way it is supposed to be done. Any input is appreciated. Thanks
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
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    #2
    I've only used their dry-aging bags so far, and I have been very happy with them. Suggest you head over to their forum. Lots of users interacting on their experiences. I think you'll get good idea of how they work out. https://www.drybagsteak.com/forum

    Comment

    • gmascolo51
      Club Member
      • Aug 2017
      • 215
      • Middletown, NJ

      #3
      Thanks for the link I'll check it out.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3229
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #4
        Here's the steak version:

        Click image for larger version

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        Comment


        • EdF
          EdF commented
          Editing a comment
          And there are still a bunch left, because "winter"!

        • Troutman
          Troutman commented
          Editing a comment
          Looks awesome Ed. Do you leave a bit of pellicle on your cuts?

        • EdF
          EdF commented
          Editing a comment
          Definitely, Troutman ! Wouldn't want to be tossing the best part (to the dogs or stock).
      • gmascolo51
        Club Member
        • Aug 2017
        • 215
        • Middletown, NJ

        #5
        That looks really good, now you need a machine that is capable of sucking out the air and sealing, correct? For the salumi (dry sausage), looks like you use twist ties from the link you provided and some videos I watched.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Yeah, and they sell them too. But you don't need to create a vacuum. You just want to get 80% or better of the surface of the meat in contact with the bag. It's an interesting approach.
      • Dr ROK
        Charter Member
        • Dec 2014
        • 1350
        • Morrill, Nebraska
        • Retired high school teacher and principal
          Dr ROK - Rider of Kawasaki &/or rock and roll fan
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        #6
        I haven't had any experience with their sausage product, but their capicola product worked very well for me. I believe the dry age steak bags work the same as the capicola bags, and yes you need a vacuum sealer for those bags.

        Comment

        • gmascolo51
          Club Member
          • Aug 2017
          • 215
          • Middletown, NJ

          #7
          I am going to give it a whirl, as I have everything needed to grind and stuff sausage so really need the bags and will try the kit before I separately purchase all the other necessities.

          Comment

          • gmascolo51
            Club Member
            • Aug 2017
            • 215
            • Middletown, NJ

            #8
            So here is the first batch aging in the fridge, they should be ready by the end of the month. While fermenting they smelled real nice so hoping they came out good. What you see is 2.2 lbs of ground up pork butt meat.
            Attached Files

            Comment


            • barelfly
              barelfly commented
              Editing a comment
              This is awesome gmascolo51. I’ll be following, as this is the next thing I’d like to do. I’ve dry aged for steaks a few times, just haven’t made it to this point yet.

            • EdF
              EdF commented
              Editing a comment
              They look great!
          • Troutman
            Club Member
            • Aug 2017
            • 7462
            • aka Troutman Taco - Hanging Free in Tejas

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            #9
            Thanks for the link to the forum and the pix of your steaks EdF. I’m doing a #14 ribeye now and taking pictures along the way. Thought I would do a step by step, seems there are lots of folks here with interest/questions.

            Unfortunately I don’t have Umai sausage bag experience, but your’s look great gmascolo51

            Comment


            • gmascolo51
              gmascolo51 commented
              Editing a comment
              Thanks, hopefully they come out good. Dry aging a steak is next.
          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1147
            • Central Iowa

            #10
            I did a batch of coppa with their bags. Worked well. Would have liked a little more "heat" in the coppa but that is a fault of the recipe, not their bags. Suspect it's very nearly (or exactly) the same as membrane they use for dry aging, which also works well!

            Comment

            • Got BBQ
              Club Member
              • Jun 2017
              • 15

              #11
              Have used them a bunch of times. Really easy The hard part is to plan ahead. What you pack today isn't ready until 3-6 weeks. Have to keep them on a rotating basis. Start 1 during one week and another a few weeks later, etc. You'll always have dry aged beef ready for the grill

              Comment

              • gmascolo51
                Club Member
                • Aug 2017
                • 215
                • Middletown, NJ

                #12
                So I weighed a sausage and it lost its 30-40% of original weight and curiosity got the better of me so I couldn't resist and cut one open. Came out delicious, meat is firm on the outside and soft and non chewy inside, flavor is spot on. Attached is a photo, it received approval from my little one she ate 5 pieces already!
                Attached Files

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  Looks great. I have to graduate to that!

                • Attjack
                  Attjack commented
                  Editing a comment
                  Wow that looks great! Now I want to try this myself.
              • gmascolo51
                Club Member
                • Aug 2017
                • 215
                • Middletown, NJ

                #13
                I have faith in ya, if I got it to work anyone can. Capicolla is next target, buy a pork butt from Costco and carve out the coppa muscle and have at it with their bags.

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  Cappicola - yeah Baby! Make it hot!

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