Sopressatta,Pepperoni,,Salami all finished 7/14/17 All First for me curing

Discussion in 'Curing' started by tropics, May 31, 2017.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    small loaf


    going to hang 3 days


    its going to be a long time to the finish

    Richie
     
    uncle eddie and actech like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching.   Something I want to try.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I like these bags they fit right over the Jerky Cannon 

    Tomorrow Salami an Pepperoni

    Richie
     
  4. I've got the 50 mm bags, but haven't gotten organized (or motivated) enough to make some salumi...
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    These were the 70s I have the 32 for the Pepperoni

    Richie
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Today I made the Salami & ground the meat for the Pepperoni

    What a difference in the color On the Sopresatta 

    Today


    Yesterday


    Salami split the chub


    Update tomorrow Pepperoni
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Pepperoni Done


    Salami showing its color


    A Happy Closet 


    Richie
     
  8. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Looking great so far!
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Richie is officially hooked!

    Looks great so far, just wait until you slice it up!
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great Richie, I'll for sure be watching til the end on this! Thumbs Up
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I have to put the Sopresatta in the fridge later,and take a pic or the Pepperoni

    Richie
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's a great load of charcuterie!
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Case Thanks the Pepperoni is done had 30 + percent loss of weight 27 days in total


    Had to taste it all I can say is OMG 


    If you haven't tried the UMAi bags you are missing out

    Thanks for looking

    Richie
     
    nepas, browneyesvictim and griz400 like this.
  14. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I have got to get me some of those Umai bags! The only thing stopping me until now has been the prices. Guess I'll just have to bite the bullet.
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nicely done and now your hooked.
     
  16. b-one

    b-one Smoking Guru OTBS Member

    That looks tasty!
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I was a little hesitant,they are well worth it 

    I have a full size fridge in the basement so it was cheaper then buying a curing chamber.

    Thanks for looking

    Richie 
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Rick Thanks the Soppressata I started is loosing weight but the bag is still tight,any problem with that?

    TIA Richie

    Thanks for the points I appreciate it
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    b-one this is taking Pepperoni to a new level 

    Thanks Richie
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    After aging, peel away UMAi Dry. You will find the crusting mixture has bonded with the surface of the meat beautifully.

    From what I read on the UMAI recipes....  the bag "should" stay stuck to the meat for the entire aging process...
     

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