Carne Salata ( Pork cushion proscuitto )

[chopsaw]

This is from Len Poli's site , crossed over to Umai bags . Used his basic spice profile , then followed most of the Umai directions . I say most because Umai called for 4 months in the fridge . This lost 40% in 4 weeks . That's where I wanted it .
Cured 2 weeks with the spices in a vac bag .
Then rinsed , dried and sealed in the Umai . I didn't add any more salt or seasonings to it .
This go round had a great seal and the bags stayed tight to the meat surface .
Out of the cure . Rinsed and dried .

Sealed up in the Umai bags . Weighed and tagged .

This was about half way through . Loosing weight fast .

40% loss . I have 2 of these . Gonna let the other one go a bit .

Out of the bag , and taking a peek . These always smell so good .


My goodness . It's good . ( That's about as dramatic as I get )


Nesco FS-250 takes a nice slice .


Gonna let the other one ride and keep an eye on the surface hardening .

 

[Sven Svensson]

Holy pig! That’s amazing. I see pork cushion but never gave it a thought until now. I use the Umai bags but the vacuum never seems to hold for more than a couple days for me. That looks like it held tight the whole time. Impressive!

 

[tbern]

Looks great, nice job!!

 

[indaswamp]

I use the Umai bags but the vacuum never seems to hold for more than a couple days for me.

Don't be too concerned if the umai bag loosens over time....no big deal...it'll still dry fine.

 

[indaswamp]

Looks good chop. Surprised it dried that fast though....

 

[chopsaw]

Holy pig! That’s amazing. I see pork cushion but never gave it a thought until now.

Thanks Sven . I bought it back in 2019 during the first shortage .
No pork butts so they had these instead . It's a really good cut .
I use it for sausage and roasted .

I use the Umai bags but the vacuum never seems to hold for more than a couple days for me. That looks like it held tight the whole time. Impressive!

It did . First time . I think that might be why it lost weight so fast .
I had talked to Ray sawhorseray about it , and we think you really need to crinkle up the neck of the bag before sealing .

 

[sawhorseray]

That looks absolutely phenomenal Rich! The amount of weight loss is amazing, wish I knew your secret, my last two coppas lost 20% in two months, had to smoke them, not that it's all bad. Got another going in the fridge right now, pretty fair seal tho it doesn't look as tight as yours. I used to see pork cushion at Pack & Save markets when I lived in CA, hope I can find some here in AZ, prosciutto is next on my list, got five UMAi bags left. That'd sure make a special pizza! RAY

​

 

[SmokinEdge]

Looks fantastic Chop.

 

[tx smoker]

Jesus Christo Rich!! That looks amazing. Some seriously good looking stuff. I bet the flavor is off the charts. You might just get me back into this. Used to do a lot of it but kinda let it go for some reason.

( That's about as dramatic as I get )

For something that amazing, I wouldn't be the least bit upset to see some really graphic descriptions

Robert

 

[chopsaw]

Looks great, nice job!!

Thanks .

Looks good chop. Surprised it dried that fast though....

Thanks man . That's the first time I had it go so fast . I know the bag doesn't have to be tight , but I think it helps if it is . I do this stuff in my garage fridge and maybe the mild ambient temps helped also .

 

[chopsaw]

That looks absolutely phenomenal Rich!

Thanks Ray !

The amount of weight loss is amazing, wish I knew your secret,

First time it went that fast . I think you're right about really crinkling up the bag before it's vac'd .

That'd sure make a special pizza!

You know it . This stuff makes great pizza .

 

[DougE]

Looks fantastic, Rich! I haven't dipped a toe into charcuterie yet, but I intend to try my hand at dry curing this winter.

 

[indaswamp]

and we think you really need to crinkle up the neck of the bag before sealing .

They sell those little square sponges which creates more of a void for air to be sucked out of the bag...They do help a lot....

 

[SmokinEdge]

They sell those little square sponges which creates more of a void for air to be sucked out of the bag...They do help a lot....

It’s called a “vac mouse” and yes, it is essential With Umai vacuum bags.

 

[chopsaw]

They sell those little square sponges which creates more of a void for air to be sucked out of the bag...They do help a lot....

Yes , they come with the bags . It is also a must that you crinkle up the neck of the bag before you vac seal .

 

[chopsaw]

Looks fantastic

Thanks .

Some seriously good looking stuff. I bet the flavor is off the charts.

Thank you . The smell and the flavor is really good . Thanks for the comments .

 

[chopsaw]

Looks fantastic, Rich!

Thanks Doug . The Umai bag makes it easy . I've done several salamis . Did a coppa a couple months ago .

From days gone by . This fridge was perfect for my set up , but it died on me .

 

[sawhorseray]

Yes , they come with the bags . It is also a must that you crinkle up the neck of the bag before you vac seal .

That's got to be the ticket Rich! My coppa lost 20 grams in a week. Since I krinkled up the opening and re-bagged it two days ago it with a fresh mouse it's lost 19 grams, looks good with a nice tight seal, I'm feeling real good about this one now! Got a 4lb loin in the freezer, maybe a lomo next. RAY

 

[DRKsmoking]

That is just a beautiful piece of meat.
Cut nice and thin, and I bet full of flavor.

Great job.

David

 

[gmc2003]

Boy, does that look fantastic Rick. Well done.

Point for sure
Chris

BTW: What's the difference between an Umai bag and a regular vacuum sealer bag. Asking for a friend.