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First Charcuterie Done !!

post #1 of 35
Thread Starter 
Hey all, my first dry curing attempt with the Umai bags & we were dang impressed with the results. This adventure started on June 6, after target weigh was hit then vac packed for a few weeks. Sliced these up thin with a Sam Adams Boston Lager to wash it down & damn.... So good! Bresaola, lonzino & lomo...





Thanks for lookin!
post #2 of 35
Looks great, those are thin slices I'm thinking slicer?
post #3 of 35
Nicely done!
post #4 of 35
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great, those are thin slices I'm thinking slicer?

Thanks man, this is tasty. Thinkin maybe a homemade smoked pizza with this stuff as the topping? Yes, used the slicer. I just have a Chefs Choice model 610... Nothin too big, but for what I use it for it works great! Appreciate the kind words & point!
post #5 of 35

Looks good!

post #6 of 35

Justin my friend that all looks great,I am only doing the sausage types,will be starting a new batch after Labor Day.

Richie

Points

post #7 of 35
Thread Starter 
Quote:
Originally Posted by MyOwnIdaho View Post

Nicely done!

Thank you, appreciate the kind words & point!
post #8 of 35
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post

Looks good!

Thank you!
post #9 of 35

Looking mighty good.

post #10 of 35
Thread Starter 
Quote:
Originally Posted by tropics View Post

Justin my friend that all looks great,I am only doing the sausage types,will be starting a new batch after Labor Day.
Richie
Points

Hey Richie, thanks for the kind words & point buddy! My next Umai project will be the sausage type! icon14.gif
post #11 of 35
Thread Starter 
Quote:
Originally Posted by nepas View Post

Looking mighty good.

Thanks Rick, appreciate that & the point! Means a lot... I'd like to thank you for all the help you've given to myself & others not only on Charcuterie, but sausage making as well. I appreciate it!
post #12 of 35

Boy do those ever look GOOD Justin.

 

Gonna be some fine eating in your future.  They'll be fantastic on a pizza or even on crackers as an appy.

 

POINT

 

Gary

post #13 of 35

That is fantastic!  I so wish I had the space and setup to do that kind of stuff.  Keep it up!

post #14 of 35
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post

Boy do those ever look GOOD Justin.

Gonna be some fine eating in your future.  They'll be fantastic on a pizza or even on crackers as an appy.

POINT

Gary

Hey Gary, appreciate that my friend. Had some pizza last nite & it was tasty! Hope all is well with you & yours. Thanks for the point too!
post #15 of 35

Nice job on the meat...   Looks my-t-tasty to me......  

post #16 of 35
Thread Starter 
Quote:
Originally Posted by TallBM View Post

That is fantastic!  I so wish I had the space and setup to do that kind of stuff.  Keep it up!

Thank you, look into the Umai process... It does not take up too much room & the results are awesome! Just done in the fridge. Appreciate ya dropping a line & the point!
post #17 of 35
Quote:
Originally Posted by WaterinHoleBrew View Post


Thank you, look into the Umai process... It does not take up too much room & the results are awesome! Just done in the fridge. Appreciate ya dropping a line & the point!

 

I did quite a bit of reading on it in the past.  I just don't have any space for the initial hanging or space for an extra fridge.  Also I live in TX so managing necessary temp for the initial hang is a concern I have about 9 months out of the year when we are basking in the heat.  I would need some space or a setup I could rely on to consistently get the proper temp before hitting the fridge.

 

Maybe some day in the future.  I would love to do it :) 

post #18 of 35
Thread Starter 
Quote:
Originally Posted by TallBM View Post

Quote:
Originally Posted by WaterinHoleBrew View Post


I did quite a bit of reading on it in the past.  I just don't have any space for the initial hanging or space for an extra fridge.  Also I live in TX so managing necessary temp for the initial hang is a concern I have about 9 months out of the year when we are basking in the heat.  I would need some space or a setup I could rely on to consistently get the proper temp before hitting the fridge.

Maybe some day in the future.  I would love to do it :) 

The nice thing about the Umai process is ya don't have to worry bout hanging or a curing chamber (don't get me wrong, I'd like to have a chamber & plan on it someday). Ya vac pack the meat with the spices & cure for 2 weeks, then transfer the meat to the Umai bag. The Umai bag allows for dry curing to happen. Just keep in the fridge where it can get good air flow around it until the 35% weight loss is achieved! Here's a pic of my capicola that has probably a few more weeks to go to hit the 35% loss.

post #19 of 35
Quote:
Originally Posted by WaterinHoleBrew View Post


The nice thing about the Umai process is ya don't have to worry bout hanging or a curing chamber (don't get me wrong, I'd like to have a chamber & plan on it someday). Ya vac pack the meat with the spices & cure for 2 weeks, then transfer the meat to the Umai bag. The Umai bag allows for dry curing to happen. Just keep in the fridge where it can get good air flow around it until the 35% weight loss is achieved! Here's a pic of my capicola that has probably a few more weeks to go to hit the 35% loss.

 

Thanks for the refresher details.  I was thinking it had to sit outside the bag for like 3 days but I must have been confusing it with the non-umai bag way of doing this.  

Hmmmm now I just need to finagle an extra fridge for this :D

post #20 of 35
Thread Starter 
Quote:
Originally Posted by TallBM View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

The nice thing about the Umai process is ya don't have to worry bout hanging or a curing chamber (don't get me wrong, I'd like to have a chamber width: 500px; height: 373px">
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Thanks for the refresher details.  I was thinking it had to sit outside the bag for like 3 days but I must have been confusing it with the non-umai bag way of doing this.  
Hmmmm now I just need to finagle an extra fridge for this :D

No problem, hope you can work it out to try this process. icon14.gif
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