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  1. hdhong

    Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

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

    Trying CMAi Soppressata

    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. 
  3. hdhong

    Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

    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...
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    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1798.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1797.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1796.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1794.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1801.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1799.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
  12. hdhong

    Brisket, it's what's for dinner (w/ pics)

    Thank you Samuelrobles!
  13. hdhong

    Brisket, it's what's for dinner (w/ pics)

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

    Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

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

    Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

    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...
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    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1768.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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    IMG_1767.JPG

    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
  19. hdhong

    Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

    Capicola started weight was 1209g for the large piece and 683g for the small piece.  After one week in the UMAI Bag, the large piece weight at 1107g about 8% weight lost, the small piece weight at 608g about 10.9% weight lost.  Going to wait until about 40% weight lost for each piece before...
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    • hdhong
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    • Album: Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)
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