UMAI Dry ????

[sawhorseray]

I've made a few capicola and lonzino in the past using their dry bags. This morning after nine days curing in the fridge it was time to put a 4.4 pound capicola into the UMAi bag. It would not fit into the bag and I had to cut about a 3/4 pound slab off the cured coppa to fit it in after a coating of paprika. Just wondering if this will still work OK, any advise will be greatly appreciated. RAY

 

[SmokyMose]

I don't think there's a problem, Ray. Just re-weigh it and watch for % weight loss as usual.

 

[sawhorseray]

Thanks Mose. I did that, went from 4lbs 4oz to 3lbs 9. Reckon I'll just let my snoot guide me in about seven weeks. RAY

 

[Brokenhandle]

Watching! I think the hard part would be waiting! But sure looks good already!

Ryan

 

[sawhorseray]

Thanks Ryan. My concern was if cutting the cured exterior will have a negative effect on the rest of the process. Guess I'll just wait to find out. RAY

 

[chopsaw]

4lbs 4oz to 3lbs 9.

I wish it was that easy !!

You'll be fine .

 

[chef jimmyj]

So now it goes in a curing chamber or back in the refer? ..JJ

 

[sawhorseray]

So now it goes in a curing chamber or back in the refer? ..JJ

Back into a refer Chef. I just picked up a little reefer to stick in the garage for just this purpose, holds a few beers too. RAY

 

[SmokyMose]

I just picked up a little reefer to stick in the garage for just this purpose, holds a few beers too. RAY

Multi-purposing is highly under-rated. :-)

 

[indaswamp]

As long as the cure has made it to the center, I don't see any problems.

 

[sawhorseray]

As long as the cure has made it to the center, I don't see any problems.

I cured for nine days as opposed to the recommended seven Keith, so I'm hoping that's enough. I reckon I'll find out when times up and I cut it in half. If the coloration isn't uniform I'll toss it. RAY

 

[indaswamp]

If you added days, you should be good. You could always take a piece that you cut off and do a fry test, then you will know.

 

[sawhorseray]

If you added days, you should be good. You could always take a piece that you cut off and do a fry test, then you will know.

When I said I was going to cook it up for Bob someone on my staff tossed it into the garbage. RAY

 

[Bearcarver]

When I said I was going to cook it up for Bob someone on my staff tossed it into the garbage. RAY

So that drooling Bob did went to waste??
I'll bet he was ready!

Bear

 

[sawhorseray]

So that drooling Bob did went to waste??
I'll bet he was ready! Bear

It was tough love John, Cure #1 and dogs don't mix well, we don't take any chances with Bob. RAY

 

[chef jimmyj]

Cure #1 and dogs don't mix well? Not that I doubt you, but I've Never heard that before. They don't get it often, once or twice a month, but my 3, and their predecessors, eat Ham, Kielbasa, Hot Dogs, Salami and other cured meats without issue. All living 12 to 14 years...JJ

 

[mneeley490]

That's why I keep several sizes of Umai bags on hand.