Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

[hdhong]

You sir, are hooked. Lol! You will not be disappointed.

LoL, yes I am hook.  Just can't wait to try it, I have no patience.

 

[hdhong]

Updated for the first small piece of capicola.  The capicola finally lost 40% its weight over the weekend and sliced for tasting.  Love the taste!

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• hdhong
• May 8, 2017

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• hdhong
• May 8, 2017

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• hdhong
• May 8, 2017

 

[myownidaho]

That looks like it turned out great!

 

[BGKYSmoker]

YEEEEEUP

Looks good.

 

[crankybuzzard]

That does look really good! UMAi is a great process isn't it?

 

[hdhong]

Love the UMAI bags CrankyB, didn't know how it would turns out since this is my first time using UMAI bag.  The bags made it so much easier to cure meat at home.  Looking into making some salumi next.  Will update more on other cuts of meat once it's done.  I Should have the Lonzino and Lomo done today or this weekend.

 

[indaswamp]

Following this thread. I've not tried making dry cured meats but have always been interested in the process. First I have heard of the uMAI bags. I thought one would need to invest in a drying chamber.

I want to make capicola and prosciutto.

 

[hdhong]

Updated on the Lonzino and Lomo.  Weighted in at 40% weight lost yesterday, sliced, and tasted.  Tasted amazing!

Lonzino

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• hdhong
• May 9, 2017

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• hdhong
• May 9, 2017

Lomo

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• hdhong
• May 9, 2017

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• hdhong
• May 9, 2017

 

[isitdoneyet]

That looks amazing. 

I have a question for all of you. How do you guys save/store your finished product (If you don't eat it all in a day). Do you slice-vac-seal and freeze, or vac-seal larger pieces and freeze, or vac-seal and refrigerate? Just getting started in this dry cure stuff and trying to figure out the best way to store.

 

[crankybuzzard]

 
That looks amazing. 

I have a question for all of you. How do you guys save/store your finished product (If you don't eat it all in a day). Do you slice-vac-seal and freeze, or vac-seal larger pieces and freeze, or vac-seal and refrigerate? Just getting started in this dry cure stuff and trying to figure out the best way to store.

Slice and vac seal, or vac seal the whole or partial piece.  Then refrigerate.

You will love what you create once you get started!

 

[hdhong]

 
That looks amazing. 

I have a question for all of you. How do you guys save/store your finished product (If you don't eat it all in a day). Do you slice-vac-seal and freeze, or vac-seal larger pieces and freeze, or vac-seal and refrigerate? Just getting started in this dry cure stuff and trying to figure out the best way to store.

Exactly what CrankyBuzzard said. 

I normally vac-seal larger piece and refrigerate.  When I want to eat it again just cut where the seal and slice then reseal again.  You can slice and seal then refrigerate as well. 

 

[isitdoneyet]

Thanks,

Would freezing change the texture of the finished product? How long does it last sealed and refrigerated?

 

[crankybuzzard]

Thanks,
Would freezing change the texture of the finished product? How long does it last sealed and refrigerated?

Due to the loss of moisture, there should be less texture change with the dried product than with the raw or cooked pork meat.

 

[myownidaho]

I slice, portion out, vacuum seal and freeze. It's worked pretty well so far.

 

[hdhong]

Bresaola finally hit the 40% weight lost mark.  Sliced and sprinkle with black pepper and lemon juice.

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• hdhong
• May 30, 2017

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• hdhong
• May 30, 2017

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• hdhong
• May 30, 2017