Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

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hdhong

Fire Starter
Original poster
Oct 24, 2016
33
16
Hello All,

I've always a big fan of charcuterie and salami.  I've heard of the UMAI Bags for a while, but didn't want to try it until now.  I've started to cure Capicola two weeks ago, Lomo and Lonzino a week ago, and Prosciuttini and Bresaola over the weekend.  Below are pictures of all the cuts in the zip lock bags for curing except the Capicola in the UMAI bags for the drying process.  Will wait until 40% weight loss before slicing. 

Capicola finished curing and tied to get a rounder shape


Capicola in UMAI Bags.  Left Capicola dusted with paprika, and right Capicola dusted with cayenne pepper and paprika.


Lomo and Lonzino still in curing process.  One more week to go before bagging in the UMAI Bag on 4/1/2017.


Bresaola in Ziploc bag for two weeks curing.  Will put in Umai Bag on 4/8/2017 


Prosciuttini in Ziploc bag and weighed down during two weeks curing.  Will put in Umai Bag on 4/8/2017.


Bottom fridge shelf using for charcuterie!

 
Looks great! Subscribed.

Not enough information on the UMAi bag use. I just ordered the Charcuterie kit this weekend and look forward to getting started.

Going to start with Capicola and Bresaola.
 
Last edited:
HD

Looking good.

Here is a tip for the UMAi.

After the cure process put the meat on a rack with a tray under it to drip and let the meat air dry for a few hours, this will eliminate any liquids in the UMAi bags.
 
 
HD

Looking good.

Here is a tip for the UMAi.

After the cure process put the meat on a rack with a tray under it to drip and let the meat air dry for a few hours, this will eliminate any liquids in the UMAi bags.
 Thanks Nepas,

That what I did with the Capicola before I bagged int he UMAI bag as well. 
 
Looks great! Subscribed.

Not enough information on the UMAi bag use. I just ordered the Charcuterie kit this weekend and look forward to getting started.

Going to start with Capicola and Bresaola.
Thanks milkman55.  Yep there aren't much info on the UMAi bag use, so only way to know is to try it.  Capicola and Bresaola are the easiest cut to start with.  Hope it will turns out good. 
 
Looks great! I've been very pleased with the uMAI bags. Bresaola and salami came out great. I've got a Lonzino drying now.
 
Looks great! I've been very pleased with the uMAI bags. Bresaola and salami came out great. I've got a Lonzino drying now.
Thanks MyOwnIdaho, do you have any pictures of the Bresaola and salami that you did? 
 
 
Looks great so far, thanks for posting as I just ordered UMAi bags this morning!  I will be following this for sure
Thanks JeepsJeep, I will post updates along the way.  I hope it will turns out good.  What are you planning to make?
 
Looks great! Subscribed.

Not enough information on the UMAi bag use. I just ordered the Charcuterie kit this weekend and look forward to getting started.

Going to start with Capicola and Bresaola.
I use UMAi all the time for my dry. Lemme know if you need help.
 
Capicola started weight was 1209g for the large piece and 683g for the small piece.  After one week in the UMAI Bag, the large piece weight at 1107g about 8% weight lost, the small piece weight at 608g about 10.9% weight lost.  Going to wait until about 40% weight lost for each piece before slicing. 


 
After two weeks curing the Lomo and Lonzimo are ready for the Umai Bag.

One piece coated with paprika will be Lomo.


This piece lightly coated with white pepper and will be Lonzimo.


Both Piece are in the UMAI bag and weighted at 1194g.  Will check in a week to see how much weight it will loose.

 
Those are looking great! I realized the other day I forgot to tie my Lonzino. Fortunately it doesn't affect flavor.

That's good. Tying just to keep the shape nicer for presentation. Shouldn't affect the flavor.
 
After two weeks in the Umai Bags for drying, the large capicola weight in at 1043 grams (about 14% weight lost), the small capicola weight in at 551 grams (about 19% weight lost).



The Lomo and Lonzino after one week, the weight in at 1055 gram (about 11% weight lost).


Started to bag the proscuitto and bresaola





 
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