Recent content by hdhong

I would like to get the code please!

Bresaola finally hit the 40% weight lost mark.  Sliced and sprinkle with black pepper and lemon juice.

Exactly what CrankyBuzzard said.  I normally vac-seal larger piece and refrigerate.  When I want to eat it again just cut where the seal and slice then reseal again.  You can slice and seal then refrigerate as well. 

Updated on the Lonzino and Lomo.  Weighted in at 40% weight lost yesterday, sliced, and tasted.  Tasted amazing! Lonzino Lomo

Love the UMAI bags CrankyB, didn't know how it would turns out since this is my first time using UMAI bag.  The bags made it so much easier to cure meat at home.  Looking into making some salumi next.  Will update more on other cuts of meat once it's done.  I Should have the Lonzino and Lomo...

Updated for the first small piece of capicola.  The capicola finally lost 40% its weight over the weekend and sliced for tasting.  Love the taste!

r2 is this your first time using an offset smoker?  Normally I go on youtube and search for "how to use an offset smoker"  that would gives you a lot of information on how to setup and use it. 

Ordered the Oklahoma Joe Longhorn Reverse Flow from Lowes two weeks ago and today finally received!  excited.......just need to seal it up and some mods then it should be ready for smoking!!!!

LoL, yes I am hook.  Just can't wait to try it, I have no patience.

Wow Dan, those looks really good.  I can't wait to try to make some.  I have the bags, but haven't had a chance to make them yet. 

After two weeks in the Umai Bags for drying, the large capicola weight in at 1043 grams (about 14% weight lost), the small capicola weight in at 551 grams (about 19% weight lost). The Lomo and Lonzino after one week, the weight in at 1055 gram (about 11% weight lost). Started to bag the...

Thank you Samuelrobles!

Samuelrobles what sauce did you use to put into your burnt ends before you put them back into the smoker?

That's good. Tying just to keep the shape nicer for presentation. Shouldn't affect the flavor.

After two weeks curing the Lomo and Lonzimo are ready for the Umai Bag. One piece coated with paprika will be Lomo. This piece lightly coated with white pepper and will be Lonzimo. Both Piece are in the UMAI bag and weighted at 1194g.  Will check in a week to see how much weight it will...