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

[BGKYSmoker]

 
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

Nothing wrong with that. Most of the time the bag will loose contact with some of the meat surface, looks like air pockets in the casings but your still good.

 

[pc farmer]

It looks great.

I have some 50mm I plan on pepperoni with.  

I have a curing chamber but want to try the bags to see the difference.

Huge thread coming soon.

 

[tropics]

 
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...

Thanks Dave the videos show it pulling away,I had to ask.

Richie

 

[tropics]

 

 
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

Nothing wrong with that. Most of the time the bag will loose contact with some of the meat surface, looks like air pockets in the casings but your still good.

Thanks Rick

Richie

 

[tropics]

 
It looks great.

I have some 50mm I plan on pepperoni with.  

I have a curing chamber but want to try the bags to see the difference.

Huge thread coming soon.

Seeing how this shrunk I should have got the 50mm 

Richie

 

[tropics]

Salami Finished 

I over dried this a little

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• tropics
• Jul 4, 2017

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• tropics
• Jul 4, 2017

Tasty stuff 

Richie

 

[chestnutbloom]

 

[mneeley490]

Looks good to me!

 

[tropics]

 

 
Looks good to me!

Thanks guys I would have served some today, But I will have to give it a good taste test LOL 

You's must know it is a food safety thing

Richie

 

[myownidaho]

What Percentage did you dry it to, Richie? It will be better after a couple of weeks in the fridge. I think it looks great.

 

[tropics]

What Percentage did you dry it to, Richie? It will be better after a couple of weeks in the fridge. I think it looks great.

I would have to say it lost 39% The outside is a little hard we vac sealed it an put it in the fridge

Thanks for the point I appreciate it.

Richie

 

[myownidaho]

I would have to say it lost 39% The outside is a little hard we vac sealed it an put it in the fridge
Thanks for the point I appreciate it.
Richie

Good deal. I was surprised at how much better mine was after a couple of weeks. The moisture equalizes and the flavors seem to blossom.

 

[tropics]

 

I would have to say it lost 39% The outside is a little hard we vac sealed it an put it in the fridge
Thanks for the point I appreciate it.
Richie

Good deal. I was surprised at how much better mine was after a couple of weeks. The moisture equalizes and the flavors seem to blossom.

Thanks I was worried it would stay hard that sounds good.

Soppressata looks like it has about a week to get down to 35%

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• tropics
• Jul 5, 2017

Richie

 

[myownidaho]

 
Thanks I was worried it would stay hard that sounds good.

Soppressata looks like it has about a week to get down to 35%

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• tropics
• Jul 5, 2017

Richie

Yep. I had the same fear. I now shoot for 42-45%.

 

[tropics]

Finished the Sopressatta,Pepperoni,Salami 

Sopressatta dried to 35% weight loss

Thanks for getting me started all taste great

 Sopressatta

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• tropics
• Jul 14, 2017

Pepperoni

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• tropics
• Jul 14, 2017

Salami

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• tropics
• Jul 14, 2017

Thanks for looking

Richie

 

[SmokinAl]

That is really impressive!

They all look fantastic!

Point for sure & congrats on making the carousel!

Al

 

[BGKYSmoker]

Looks real good.

Nicely done.

 

[tropics]

 
That is really impressive!

They all look fantastic!

Point for sure & congrats on making the carousel!

Al

Al Thank you I am glad I took the plunge into the curing.

I owe a lot of thanks to the guys that inspired me,you all know who you are

Thanks for the points I appreciate it

Richie

 

[tropics]

 
Looks real good.

Nicely done.

Rick you are the best Thanks for the inspiration Thanks for the points I appreciate it and the taste of the meats is OMG

Richie

 

[xray]

Looks great Richie!