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

tropics

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• May 31, 2017

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small loaf

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• May 31, 2017

going to hang 3 days

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• May 31, 2017

its going to be a long time to the finish

Richie

 

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pc farmer

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• May 31, 2017

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Watching.   Something I want to try.

 

tropics

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I like these bags they fit right over the Jerky Cannon 

Tomorrow Salami an Pepperoni

Richie

 

shyzabrau

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• May 31, 2017

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

 

tropics

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Shyzabrau said:

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

Click to expand...

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

Richie

 

tropics

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

What a difference in the color On the Sopresatta 

Today

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Yesterday

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Salami split the chub

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Update tomorrow Pepperoni

 

tropics

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Pepperoni Done

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Salami showing its color

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A Happy Closet 

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Richie

 

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myownidaho

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• Jun 2, 2017

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Looking great so far!

 

crankybuzzard

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Richie is officially hooked!

Looks great so far, just wait until you slice it up!

 

Rafter H BBQ

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• Jun 3, 2017

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Looks great Richie, I'll for sure be watching til the end on this! Thumbs Up

 

tropics

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WaterinHoleBrew said:

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

Click to expand...

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

Richie

 

dirtsailor2003

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• Jun 3, 2017

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That's a great load of charcuterie!

 

tropics

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dirtsailor2003 said:

That's a great load of charcuterie!

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

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• Jul 2, 2017

Had to taste it all I can say is OMG 

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

Thanks for looking

Richie

 

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mneeley490

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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.

 

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• Jul 2, 2017

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Nicely done and now your hooked.

 

b-one

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That looks tasty!

 

tropics

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mneeley490 said:

 
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.

Click to expand...

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 

 

tropics

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nepas said:

 
Nicely done and now your hooked.

Click to expand...

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

 

tropics

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b-one said:

That looks tasty!

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b-one this is taking Pepperoni to a new level 

Thanks Richie

 

daveomak

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• Jul 2, 2017

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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...