or Connect
New Posts  All Forums:Forum Nav:

umaii bags?

post #1 of 4
Thread Starter 

Can someone tell me what is so special about these bags. Why can't you use a regular bag from your vacuum sealer. Has anyone tried? I am interested in the salamis, Capacola, soppressata etc. I think the humidity and temp control is going to be too difficult for me to achieve. Thoughts please.


Edited by NAJ250 - 2/13/15 at 8:41am
post #2 of 4

You might want to do a search in the preserving and curing section. There are several threads on them there. You don't need any special equipment to use them. You do the curing right in the fridge. It is my understanding that they work by letting moisture out and not letting bacteria in.

post #3 of 4
Quote:
Originally Posted by NAJ250 View Post
 

Can someone tell me what is so special about these bags. Why can't you use a regular bag from your vacuum sealer. Has anyone tried? I am interested in the salamis, Capacola, soppressata etc. I think the humidity and temp control is going to be too difficult for me to achieve. Thoughts please.

 

The BIGGEST difference with the UMAI bags over regular old vac bags is that the UMAI bags allow moisture out while not allowing air back in. You'd be wet aging a hunk of cured meat if you vac sealed it into a regular bag....I don't think that would end very well :)

post #4 of 4
Thread Starter 

Ok thanks everyone. I will check those threads.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion