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Discussion in 'Curing' started by tropics, May 31, 2017.
going to hang 3 days
its going to be a long time to the finish
Watching. Something I want to try.
I like these bags they fit right over the Jerky Cannon
Tomorrow Salami an Pepperoni
I've got the 50 mm bags, but haven't gotten organized (or motivated) enough to make some salumi...
These were the 70s I have the 32 for the Pepperoni
Today I made the Salami & ground the meat for the Pepperoni
What a difference in the color On the Sopresatta
Salami split the chub
Update tomorrow Pepperoni
Salami showing its color
A Happy Closet
Looking great so far!
Richie is officially hooked!
Looks great so far, just wait until you slice it up!
Looks great Richie, I'll for sure be watching til the end on this! Thumbs Up
I have to put the Sopresatta in the fridge later,and take a pic or the Pepperoni
That's a great load of charcuterie!
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
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.
Nicely done and now your hooked.
That looks tasty!
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
Rick Thanks the Soppressata I started is loosing weight but the bag is still tight,any problem with that?
Thanks for the points I appreciate it
b-one this is taking Pepperoni to a new level
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...