UMAi Curing Experience

[milkman55]

I bought the starter kit from UMAi to give cold curing a try. I started with some Bresaola and Capicola. I just sliced these after the Bresaola had been in the frig about 6 weeks. The Capicola took about 8 weeks to achieve 40% weight loss. Great flavor on both.

I just put a 5 lb rolled Pancetta in the frig about a week ago after curing.

I have found the UMAi bags and Vacmouse easy to use with my Foodsaver.

Here are some pics of the Capicola. I vacuum sealed about 1/4 lb in each vac bag and put in the frig. Anyone have any experience on how long cured meat in vacuum sealed bags should keep in the frig? I didn't want to freeze as the super thin slices may disenegrate in the freeze/thaw process?

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• milkman55
• Jul 25, 2017

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• milkman55
• Jul 25, 2017

 

[atomicsmoke]

Those slices look great.

They should be ok for a while (months) in the fridge. From my experience dried meats, even sliced take freezing well. There is not much moisture left to turn to crystals.

 

[myownidaho]

Don't worry about vacuum sealing and freezing. It will last a couple of years with no problem.