- 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!
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!