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UMAi Capicola - Page 2

post #21 of 33
What is the difference between these umai bags and normal freezer bags or vac pac?
post #22 of 33
Oh btw that looks like a fantastic finished product!!points for sure!!
post #23 of 33
Thread Starter 
Quote:
Originally Posted by NSoutdoorsman1 View Post

What is the difference between these umai bags and normal freezer bags or vac pac?

The UMAI bags are a thin, single-ply membrane that is water permeable. A vacuum sealer is used to draw the bag tight to the surface of the meat and this is where some people get confused and think that this is wet aging. The vacuum sealer is just to get the membrane in contact with the meat so the drying process can begin. Zip lock style bags retain moisture as do some vac bags.

post #24 of 33
thx for the reply,sounds easier than hanging them in my spare room on broomstcks for months😬
post #25 of 33

Looks great!! Would love to try it out this winter. Points!

post #26 of 33

I would marry you to get some of that.

 

Points.

 

Disco

post #27 of 33
Thanks for the tutorial! I'll have to add some of those bags to my wishlist
post #28 of 33
Thread Starter 

YW

 

Just follow the easy instructions and y'all will be fine.

post #29 of 33
You've made my day, Nepas! I've been trying to figure out how to build a small drying/curing cabinet, and now you say I can do it in the fridge?! 😀
Already found a site to get the bags. Cappicola & Pancetta here we come!

Dan

points.gif

(You mentioned having moisture in the bag during the cure. Did you add, or were you talking about the moisture already vacuumed in with the meat?)
post #30 of 33
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

You've made my day, Nepas! I've been trying to figure out how to build a small drying/curing cabinet, and now you say I can do it in the fridge?! 😀
Already found a site to get the bags. Cappicola & Pancetta here we come!

Dan

points.gif

(You mentioned having moisture in the bag during the cure. Did you add, or were you talking about the moisture already vacuumed in with the meat?)


When you cure the meat for the 7-10 days in a zip lock you will have moisture or liquid as the salt will pull it out. After the cure and you rinse the meat from the extra salt, pat it dry and let it sit on a rack at room temp for a couple hours before you put it in the UMAi bag for the dry process.

post #31 of 33

I'm so glad I found this thread! Looks fantastic, can only imagine how tasty it is! 

post #32 of 33
Quote:
Originally Posted by nepas View Post
 

Ok its been 9 days.

 

Time to take if from the vac bag, rinse it and let it rest some before the UMAi bag.

 

 

 

 

 

BBL


Nepas, I'm currently making capicola as well using Umai Dry Bags. I'm debating if i should let it cure for 2 weeks or do 9 days like your.  The instruction from Umai said to cure for 2 weeks, but not sure if that's too long.  Could you let me know if two weeks would be too long to cure?  Thanks in advance.

post #33 of 33

:popcorn

The last couple that I did (also my first try) was the old-school way stuffed into beef bungs, and dipped into bactofirm to create white mold.  I think I will give these bags a try; they look a lot easier.

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