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Discussion in 'Curing' started by nepas, Jan 3, 2019.
Im good at 38.5
Took the Bresaola from the UMAi this morning, cut the twine off.
Right now i'm at a 32.57% weight loss. I normally dont re UMAi but this time i am.
Little rub down with some Brandy before the new UMAi bag.
Going to look for a loss between 40-45%
Your precise in your weight loss. LOL
Planning on doing a venison bresaola soon. I have the umia kit. My question is this: should you put the bresaola, once in the umia bag, in a drawer in the frig to keep humidity high so as to lessen the hardness of the outer layer?
Getting closer. Another 3-4 days then vac seal to EQ for while
Heading to Texas on the 16 so when i get back it may be ready to slice.
UMAi Bresaola is at weight loss. Time to go into a vac bag for some EQ.
Wow, Cant wait to see a few slices of this!!