got a new umai project started a couple weeks back. Took two pork shoulders and cut out the coppa muscle. Into the cure and seasoning mix for two weeks and this Saturday, I made the transfer into umai bags. I followed the umai recipe, and took a few pics on Saturday.
Here are my capicolas all rinsed off and ready to be rubbed in paprika.
Rubbed and tied. My first time tying like this so it’s certainly not perfect; but it’ll do.
I bought this foodsaver 2100 on eBay specifically for umai projects. I paid $25 shipped to my door. Talk about a deal! And I get a MUCH better seal on the umai bags as opposed to my vacmaster (which I love, just not for umai).
All weighed and dated.
And now to the fridge for some time and patience.
Here are my capicolas all rinsed off and ready to be rubbed in paprika.
Rubbed and tied. My first time tying like this so it’s certainly not perfect; but it’ll do.
I bought this foodsaver 2100 on eBay specifically for umai projects. I paid $25 shipped to my door. Talk about a deal! And I get a MUCH better seal on the umai bags as opposed to my vacmaster (which I love, just not for umai).
All weighed and dated.
And now to the fridge for some time and patience.
