I got myself all set up to make my first ever batch of Umai capicola.
All went well until the clean up.
I noticed my second piece that was sealed with my FS had a blown seal and wasn’t under vacuum.
I immediately cut a new bag to fit and transferred it to the new bag.
During the transfer there was already meat juices in the bag and the insides of the blown bag had crystalline grains of salt still on the inside. I scraped what I could but it was fruitless to get it all if any.
At this point I don’t know what amount of cure #2 was still remaining on the meat.
its been in cute for an hour now.
anything i could have dine differently? anything i can do now?
Pic is of the 3 all sealed up.
All went well until the clean up.
I noticed my second piece that was sealed with my FS had a blown seal and wasn’t under vacuum.
I immediately cut a new bag to fit and transferred it to the new bag.
During the transfer there was already meat juices in the bag and the insides of the blown bag had crystalline grains of salt still on the inside. I scraped what I could but it was fruitless to get it all if any.
At this point I don’t know what amount of cure #2 was still remaining on the meat.
its been in cute for an hour now.
anything i could have dine differently? anything i can do now?
Pic is of the 3 all sealed up.