Thanks Jake . Now's the time to do it . 2 weeks in the cure and 4 to 8 weeks in the Umai .Looks amazing rich! I have some umai stuff but haven't given it a try yet. Nice work bud
I just got out a small sirloin roast to use up my last bag .
Thanks Jake . Now's the time to do it . 2 weeks in the cure and 4 to 8 weeks in the Umai .Looks amazing rich! I have some umai stuff but haven't given it a try yet. Nice work bud
Thanks Sam .looks fantastic
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 .If you want an idea, how about side by side UMAI bag VS 2 layers pink BP.
Thank you Bill . It does smell good . Taste is spot on too .Picture perfect prosciutto pal!
Man, I can almost smell the goodness from the pics.
Addicting......isn't it? That's how I ended up building a 42.5cu.ft. maturing chamber!! LOL!!I just got out a small sirloin roast to use up my last bag .
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 .Addicting......isn't it?
Thanks Ryan . The longer time on this the better .Looks really good!
looks good!
Thanks for the comments . You can use what ever . Doesn't have to be cushion . Trim a hunk out of a pork butt .never seen anything called a pork cushion for sale
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 .I'd have to try a piece or three in a skillet too.
Thanks Chris . We have a place in town called Volpi . All the stuff they make is really good . Checked the price on the prosciutto . $9.00 for 3 oz.Nice job
Ouch!!!Thanks Chris . We have a place in town called Volpi . All the stuff they make is really good . Checked the price on the prosciutto . $9.00 for 3 oz.
Ray , I was surprised how good it is .coming out fantastic Rich!
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 .maybe it's the new fridge.