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Sopressatta,Pepperoni,,Salami all finished 7/14/17 All First for me curing

post #1 of 69
Thread Starter 

small loaf

going to hang 3 days

its going to be a long time to the finish

 

Richie

post #2 of 69

Watching.   Something I want to try.

post #3 of 69
Thread Starter 

I like these bags they fit right over the Jerky Cannon 

Tomorrow Salami an Pepperoni

Richie

post #4 of 69
I've got the 50 mm bags, but haven't gotten organized (or motivated) enough to make some salumi...
post #5 of 69
Thread Starter 
Quote:
Originally Posted by Shyzabrau View Post

I've got the 50 mm bags, but haven't gotten organized (or motivated) enough to make some salumi...

These were the 70s I have the 32 for the Pepperoni

Richie

post #6 of 69
Thread Starter 

Today I made the Salami & ground the meat for the Pepperoni

 

What a difference in the color On the Sopresatta 

Today

 

Yesterday

Salami split the chub

Update tomorrow Pepperoni

post #7 of 69
Thread Starter 

Pepperoni Done

Salami showing its color

A Happy Closet 

Richie

post #8 of 69
Looking great so far!
post #9 of 69
Richie is officially hooked!

Looks great so far, just wait until you slice it up!
post #10 of 69
Looks great Richie, I'll for sure be watching til the end on this! icon14.gif
post #11 of 69
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks great Richie, I'll for sure be watching til the end on this! icon14.gif


I have to put the Sopresatta in the fridge later,and take a pic or the Pepperoni

Richie

post #12 of 69
That's a great load of charcuterie!
post #13 of 69
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

That's a great load of charcuterie!


Case Thanks the Pepperoni is done had 30 + percent loss of weight 27 days in total

 

Had to taste it all I can say is OMG 

If you haven't tried the UMAi bags you are missing out

Thanks for looking

Richie

post #14 of 69

I have got to get me some of those Umai bags! The only thing stopping me until now has been the prices. Guess I'll just have to bite the bullet.

post #15 of 69

Nicely done and now your hooked.

post #16 of 69
That looks tasty!
post #17 of 69
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post
 

I have got to get me some of those Umai bags! The only thing stopping me until now has been the prices. Guess I'll just have to bite the bullet.

I was a little hesitant,they are well worth it 

I have a full size fridge in the basement so it was cheaper then buying a curing chamber.

Thanks for looking

Richie 

post #18 of 69
Thread Starter 
Quote:
Originally Posted by nepas View Post
 

Nicely done and now your hooked.


Rick Thanks the Soppressata I started is loosing weight but the bag is still tight,any problem with that?

TIA Richie

 

Thanks for the points I appreciate it

post #19 of 69
Thread Starter 
Quote:
Originally Posted by b-one View Post

That looks tasty!

b-one this is taking Pepperoni to a new level 

Thanks Richie

post #20 of 69

After aging, peel away UMAi Dry. You will find the crusting mixture has bonded with the surface of the meat beautifully.

 

 

From what I read on the UMAI recipes....  the bag "should" stay stuck to the meat for the entire aging process...

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