Toggle sidebar

Bresaola / Umai ?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
actech

actech

Meat Mopper
Original poster
Sep 28, 2013
230
93
Illinois Land of jailed governors
I still have 200g weight loss to go on my bresaola. The bag is quite loose which I've read is normal. But the ends of the meat are starting to get quite hard, is this normal? Should I open and reseal it or just leave it alone? When done do you just cut that off? My pork tenderloins arent separating from bags but they are much smaller. My cappacolla is tough to tell if it is as I forgot to net the meat prior to inserting in bad so I netted it after,and the bag has no choice but stay in contact.

Thanks for any info

Kurt
 
Kurt My Salami was hard on the ends also after you put it in a zip lock bag,it may soften up a bit.I was told I haven't tried to see if it works yet

Richie

Post some pics when it is done
 
actech said:
 
I still have 200g weight loss to go on my bresaola. The bag is quite loose which I've read is normal. But the ends of the meat are starting to get quite hard, is this normal? Should I open and reseal it or just leave it alone? When done do you just cut that off? My pork tenderloins arent separating from bags but they are much smaller. My cappacolla is tough to tell if it is as I forgot to net the meat prior to inserting in bad so I netted it after,and the bag has no choice but stay in contact.

Thanks for any info

Kurt
Click to expand...
The ends will get hard, just the way it goes. You can slice the ends off after its done. Bag loss from meat is normal, Just let it go. Do flip it over if you like.
 
Cool!! didnt think there was an issue but just want to be sure. Cant wait till this is done. Got a party going this upcoming weekend. Hoping my tenderloin / lonzino is ready.

Yes I will be posting pics when things are done.  I'm ready to start another cappicola, since the meat I got has some additives in it. get one soaking to see if I can remove some.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

hondabbq
First Umai capicola
Replies
7
Views
1K
Curing
chopsaw
chopsaw
mr_whipple
Bresaola is done
Replies
2
Views
1K
Curing
mr_whipple
mr_whipple
Its_Raw
  • Locked
Horizon Smoker Customer Service…
Replies
60
Views
3K
General Discussion
BGKYSmoker
BGKYSmoker
mr_whipple
Umai Vac Bag Failure
Replies
8
Views
2K
Curing
ArnoldDonner
ArnoldDonner
DukeSilver22
Is this normal?
Replies
9
Views
551
General Discussion
DukeSilver22
DukeSilver22
jcam222
Smoked Rib Roast
Replies
31
Views
1K
Beef
Gonna Smoke
Gonna Smoke
C
Bacon curing in fridge, lack of liquid in bag?
Replies
23
Views
3K
Pork
chopsaw
chopsaw
JckDanls 07
Somebody To Double Check My Numbers
Replies
22
Views
816
Sausage
smokininthegarden
smokininthegarden

Latest posts

Hot Threads

Top Bottom
Back
Clicky