Carne Salata ( Pork cushion proscuitto )

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chopsaw

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Looks amazing rich! I have some umai stuff but haven't given it a try yet. Nice work bud
Thanks Jake . Now's the time to do it . 2 weeks in the cure and 4 to 8 weeks in the Umai .
I just got out a small sirloin roast to use up my last bag .
 
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chopsaw

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looks fantastic
Thanks Sam .
If you want an idea, how about side by side UMAI bag VS 2 layers pink BP.
Lol . You know me to well . I just wrapped the half I didn't slice in pink paper and put it back in the fridge . I should take a weight .
Not sure how long I can stay away from it .
 
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chopsaw

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Addicting......isn't it?
Yup . I always have something curing in that fridge , but not enough to dedicate a cabinet like you do . You do a great job with all that . I just keep it simple for me .

Those pork cushion come 5 to a bag . I actually did 3 . Two of them in Umai bags , and one cured with Tender quick . Ground ( to a powder ) fennel and anise added to the cure . Held for 14 days , rinsed covered with paprika and smoked to 152 . The TQ gives a much firmer texture than cure one . Makes a good sliced snack .
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Didn't get the bind on the roll that I get with cure one .
Nice hint of sweetness from the fennel and anise .
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chopsaw

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Update .
I've had the first one in pink butcher paper for 10 days .
Sliced it up this morning . Better texture and less moisture .

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Since I had the slicer out I went ahead and pulled the second one that was still in the Umai bag . Started at 713g was at 400g this morning .
45 days . It was spiced with some red pepper .
Much better texture than the first one . This could have even gone longer . I did wrap in pink paper and it's back in the fridge . The outside was not as hard as the first one either . Maybe the time helps that .
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See thru slices .
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No extreme hardening .
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The first one was good , but a bit soft at 40%
After being in the Butcher paper it improved .
The second one is fantastic . Pork cushion is perfect for this .
Need to dig a couple out of the freezer .
I have a hunk of beef sirloin that has been in the cure 14 days .
Need to get in in the Umai today .
 

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Dave in AZ

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chopsaw chopsaw wow that looks good! Thanks for all the details on UMAi, your results are the best recommendation for that method I've seen! I especially likebthe coppa!
I'm gonna have to do some research as I have never seen anything called a pork cushion for sale, and it looks like a nice cut.
 
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chopsaw

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I'd have to try a piece or three in a skillet too.
I did this morning . Just enough heat to tighten it up some . I didn't mention it , but if you saw the " country ham " thread , that's exactly what it reminded me of . That condensed salty chew . Just missing the smoke . I mixed up some dough right after that so I can put some on a pizza tonight . Bill , it's really good .
 

gmc2003

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Nice job Rich. That looks fantastic.

Point for sure
Chris
 
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sawhorseray

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Man, everything is coming out fantastic Rich! I can't figure what I'm doing wrong, my coppa has lost about 8% in a month, this is the third one that isn't curing right. I just put it in a new bag with new strips, crinkled the bag up really good. This better work, getting tired of this crap, maybe it's the new fridge. RAY
 

chopsaw

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coming out fantastic Rich!
Ray , I was surprised how good it is .
maybe it's the new fridge.
You may be right . This is the first time I did this in my garage fridge . Circa 1985 . Old Kenmore . First fridge I ever bought . When I did salamis I used a newer fridge and they took forever .
 

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