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Current Umai Bag cures/ages

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ocdcarol

ocdcarol

Newbie
Original poster
Apr 3, 2017
19
10
Hello everyone! I'm new to the group so I thought I'd share what I currently have going in my fridge.

1- ribeye dry aging. 28 days tomorrow.
2- pancetta initial curing, will bag tomorrow
3-capicola initial curing, will bag April 15 (14 days, not sure if I should go 21?)
 
I'm so used to FB, this forum business is confusing. I have no idea what I'm doing.
 
Last edited:
CrankyBuzzard said:
Love the name!  Glad to see you on here.

It'll take a bit of time to get used to posting and such, and yes, it's much easier on a tablet or computer.

When is slicing day?  Still going to do it for hubby's birthday?
Click to expand...

Yes. Saturday! If I can manage it, I will "try" to cut 3 steaks off and reseal to continue aging. I just can't compromise the bag. So we will see.
 
I'm in  
110.gif


Gary
 
OCDCarol said:
I think if I was on a computer and not my phone, it would be easier. Oh well. Be patient with me.
Click to expand...
We're all about patience, here! Great to have you with us!
I've done Pancetta with the UMAi bags and it came out great, the Capicola not so much, but I made some mistakes.
I have some Sopprassetta going for 2 weeks now and it's looking good (fingers crossed).
I'm looking forward to your results.
I can't imagine doing this on a phone. I'd be blind in a week! Nexus 7 unless things are slow at work, but I never do that :biggrin:
 
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