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Bresaola Time

SFLsmkr1

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Doing a small cut today.

My dry items.


I put all the dry into my spice mill and made fine.


Use 1/2 the dry, rub all into the meat. Save the other half of the dry for next application.


I'm going with a 4 day vac cure. After i will apply the other half the mix and re seal for 4 more days.



Now into the fridge.

 

SmokinAl

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I'm in!

Al
 

tropics

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I like this post I'll be back before it is done LOL

Richie
 

SFLsmkr1

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Ok

Rinse all the cure spice rub off. Now on rack to dry at room temp for 4 hours.

Dont know yet if im going traditional or UMAi.

 

crankybuzzard

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Ok

Rinse all the cure spice rub off. Now on rack to dry at room temp for 4 hours.

Dont know yet if im going traditional or UMAi.

I would be interested to see how close the comparison is with traditional vs UMAi.  Take good notes!
 

hoity toit

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I would be interested to see how close the comparison is with traditional vs UMAi.  Take good notes
Oh man, I'm in on this one as well. This dry cure stuff has me fascinated. This is the kind of information that has to be passed down  to the next generation so they can learn the art. I wish I had 1/2 the knowledge some of you guys have. I don't know anything about the UMAi bags, I'll have to read up on them.

HT
 

SFLsmkr1

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Still needs more fridge time. Down from 875gr to 702gr.

Yes the UMAi bag will pull away from the meat, just let it do its thing.

 

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