UMAi Sopresatta

[BGKYSmoker]

UMAi hot and black pepper sopresatta at 32 days. I think its bout time to vac seal and EQ them for while.

 

[pushok2018]

Looks nice! Only 32 days? How much weight did they lost since you placed them in the bags? I'm just wondering if the UMAI process is faster than a traditional, curing chamber process....

 

[SmokyMose]

I've made Sopresatta with Umai bags and 32 days isn't out of the question. I'd be interested in the weight loss, though.

 

[Bearcarver]

UMAi hot and black pepper sopresatta at 32 days. I think its bout time to vac seal and EQ them for while.

View attachment 436214

Nice!!
I'm just marking this, so I can find it when it gets some slices!!

Bear

 

[BGKYSmoker]

Thanks

Weight loss?
Heck i dont know, i just squeeze em

 

[BGKYSmoker]

32 days is perfect. Cut the end before vac seal to EQ.

Black pepper coated.

40-60 days in EQ. There abouts.

 

[crazymoon]

Rick, Nice job!

 

[BGKYSmoker]

Thanks

 

[Bearcarver]

You slicing any, or do I have to gnaw on one of the ends!!
Looks Mighty Tasty, Rick!!
Like.

Bear

 

[BGKYSmoker]

You slicing any, or do I have to gnaw on one of the ends!!
Looks Mighty Tasty, Rick!!
Like.

Bear

Yeah after they have gone thru the eq i will slice.

Thanks

 

[BGKYSmoker]

The UMAi Sop has been in EQ since March.
Looks like they are close to slicing soon.

I have some other UMAi that have been in EQ, They look to be bout done also.

I gotta start slicing some of my dry stash.