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Dry cure beginning

post #1 of 4
Thread Starter 
Not sure if this is the right place to to post, but then again I'm not right...
I've been looking at dry curing for a while now and just don't have the space for a proper setup. Then I discovered UMAi bags!
I started curing some Pancetta and Cappicola a couple of weeks ago, thinking I would do it in the fridge. Then yesterday at Target this just jumped out at me! ($89)

Not very big but just my size.



See you late November or so ☺️
Dan
post #2 of 4

Dan, do you have the cured meats in UMAI bags?

My understanding is that the UMAI bags should be used in a refrigerator which can maintain a consistent 34-38F temp and a dry environment although you should open and close the door regularly. A wine fridge is going to have high humidity and temperature (high 60's?)

I have used a wine fridge to age and dry capicola and bresaola but I had them wrapped in cheesecloth (not UMAI bags) and kept a high humidity.

Rick (Nepas) is and experienced user of the UMAI products and hopefully he will comment.

post #3 of 4
Thread Starter 

They are in UMAi bags, Pete. The temperature is at 47F and the humidity is around 72 relative. I don't remember anything in the instructions about fridge temps, but it seems conventional dry curing uses temps in the 50s to 60s with humidity in the 70s, so I thought it would be alright.

I would gladly use cheesecloth instead of the bags if that would work.

I also have the option of switching the meat to the mini-fridge I'm using for cheese and using the wine cooler for cheese.

Thank you for the reply. I'll check it out further!

 

Dan

post #4 of 4
Thread Starter 
OK, I've checked on the UMAi website and they highly recommend a full size frost free fridge or there might be "issues". I've moved my project to a full size unit at my work to finish it out. I intend to look into curing/drying in the wine cooler, though. The bags are pretty pricey and it's been done for hundreds of years without them....
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