umaii bags?

Discussion in 'General Discussion' started by naj250, Feb 13, 2015.

  1. Can someone tell me what is so special about these bags. Why can't you use a regular bag from your vacuum sealer. Has anyone tried? I am interested in the salamis, Capacola, soppressata etc. I think the humidity and temp control is going to be too difficult for me to achieve. Thoughts please.
    Last edited: Feb 13, 2015
  2. red dog

    red dog Smoking Fanatic

    You might want to do a search in the preserving and curing section. There are several threads on them there. You don't need any special equipment to use them. You do the curing right in the fridge. It is my understanding that they work by letting moisture out and not letting bacteria in.
  3. The BIGGEST difference with the UMAI bags over regular old vac bags is that the UMAI bags allow moisture out while not allowing air back in. You'd be wet aging a hunk of cured meat if you vac sealed it into a regular bag....I don't think that would end very well :)
  4. Ok thanks everyone. I will check those threads.

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