I don't do real well with documenting. Pork butt cured for 2 weeks using Ruhlman recipe. Rinsed well, patted dry. Used spices for sweet recipe tied up and then seasoned outside with Spanish paprika, Hungarian paprika, and cayenne powder.
Never labeled spices so though I'd try. ;D
(http://i1183.photobucket.com/albums/x465/SiFumar/CapicolaSpices.jpg)
Tied and spiced up
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-17_10-08-23_361.jpg)
Using the Umai bag and vacuuming up
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-17_10-23-27_826.jpg)
In the fridge for the drying
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-01-17_10-46-43_309.jpg)
I used a boneless pork butt. Would not use again...it was the pork cut off the bone so it was kinda in flat shape and had to roll and tie. I think cutting a chuck off a bone in butt would have been a more solid piece. Will be back late with updates. Thanks for looking.
Thats gonna be gooood!!
Gonna be watching this one!
Watching this one too!!
Ditto!
I'd like to know more.Do you have a recipe or some suggested reading? I've wanted to try this for a while so any help is welcome.
Bill
I'll be watching as well , My bags just came today, did ribeyes in the past but I'm gonna try a salami in a drybag, but need the starter to get going, if my order from sausagemaker ever comes(thats another story)I'll get moving on it.
You did a super job tellin the story Sandy. Cant wait to see your finished product. Thanks for sharing!!
Quote from: cathouse willy on January 17, 2013, 04:10:49 PM
I'd like to know more.Do you have a recipe or some suggested reading? I've wanted to try this for a while so any help is welcome.
Bill
First time doing it. Umai now has a "brochure" on it. http://www.drybagsteak.com/_pdf/Charcuterie-brochure.pdf They also have videos(which leaves a lot to be desired) NEPA and Habs gave me information also http://forum.bradleysmoker.com/index.php?topic=30901.0#msg365297
It's a learning experience for me to. ;D
Looking good SH
One these days i gotta use my drybag system
Quote from: carnie1 on January 17, 2013, 04:44:19 PM
I'll be watching as well , My bags just came today, did ribeyes in the past but I'm gonna try a salami in a drybag, but need the starter to get going, if my order from sausagemaker ever comes(thats another story)I'll get moving on it.
When you call customer service tell them you heard the had a customer complaining about a slicer operating manual wrote in a different English language than we speak and that he has calle several time and they wont even return his calls so he can ask for a new one. It start with Dear honorary customer.
Sandy that looks like a great start!
Looks good so far. You have a adventourous undertaking.
Quote from: Tenpoint5 on January 17, 2013, 06:54:24 PM
Quote from: carnie1 on January 17, 2013, 04:44:19 PM
I'll be watching as well , My bags just came today, did ribeyes in the past but I'm gonna try a salami in a drybag, but need the starter to get going, if my order from sausagemaker ever comes(that's another story)I'll get moving on it.
When you call customer service tell them you heard the had a customer complaining about a slicer operating manual wrote in a different English language than we speak and that he has called several time and they wont even return his calls so he can ask for a new one. It start with Dear honorary customer.
Sandy that looks like a great start!
Well UPS claimed they delivered my pkg on Tuesday at the side door (I don't have a side door)So I call Sausagemaker, She calls UPS then calls me back, says they have to file a complaint and it will take UPS 4 to 8 business day to get going on it, Well even if they find my pkg what do you think south Florida heat will do to starter culture and cheese culture?, besides I'm only here for 3 months and wanna get started making salami and the like, I should just cancel the order and order from someone else, still will be another week or so till I get anything !!!
The Umai bag kit showed up and I've jumped right in with a 2 lb rib eye.. The kit contained 2 small and 2 larger bags plus the needed strips to make your food saver work with these bags. The rib eye used a whole bag, One of 4 for $35 . That works out to almost 10 bucks a shot.This is a test that won't likely continue due to the ridiculous price for the bags. Too bad, a good idea choked by over pricing
Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet
Quote from: NePaSmoKer on February 02, 2013, 04:36:06 AM
Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet
Nope ;D It's only been 2 weeks drying. Start weight 2326g, 2 week weight 1877g.....almost a pound loss. Looking to be at around 1395g for around 40% loss. Maybe longer..... the fridge it's in smells great!
Bag shrinking around it nicely....
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-02-03_15-36-49_281.jpg)
SIF you've got me convinced, I'm putting a 4lb blade shoulder in the basic dry cure today. I see what you mean about the confusing video. They're pouring off the liquid and adding more salt. they don't mention replacing the curing salt. I'd be nervous about the dark sections left in their finished product. I'm going to do mine in basic cure in a ziplock for 2 weeks turning each day and not pouring off the liquid. Keep us posted on yours
Bill
Lookin gooood!!
I bet the fridge smells so good it makes ya hungry every time you open it :o
It's done!
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-02-25_09-26-11_893_zpsc3f876f7.jpg)
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-02-25_09-28-48_201_zps093ea74d.jpg)
(http://i1183.photobucket.com/albums/x465/SiFumar/2013-02-25_09-47-00_148_zps001b4fa8.jpg)
Phone camera photos doesn't make it look as good as it is. It was bright red, a little dry around the edges. The fat was really white and melted in the mouth. The half sharp paprika gave it some nice spicy heat. All in all I will do it again. The flavor was great.
Oh My!
That is just fantastic looking.
WOWSERS, SH
Looks great
That is what dreams are made of! :)
Fantastic looking :P
Nice deep color to it. Yumm!
Sent from my iPhone 5 using Tapatalk
Not THAT looks gooooood!!
Wow that came out looking good. Was wondering what your total weight lose was from start to finish?
Man that looks nice. I hope mine turns out as well. How long did it dry for?
That look so good! You Have my mouth watering.... ;)
Bravo That looks Awesome Sandy!
Looks like it turned out perfect
Quote from: devo on February 25, 2013, 02:48:33 PM
Wow that came out looking good. Was wondering what your total weight lose was from start to finish?
Start: 2326g Finish: 1419g Almost 6 weeks drying. Hard to believe it was pork butt with the bright red color~ What I would not do next time is use boneless butt, tho I tied it up and it looks "whole", when cut it had the tendency to break apart at the "seam". The ends were "pointy" and were really dried out being less meat mass. Those I cut off and froze to put in a batch of sauce.
It was a fun experiment.....thank you for the comments.
Quote from: SiFumar on February 26, 2013, 06:21:27 AM
Quote from: devo on February 25, 2013, 02:48:33 PM
Wow that came out looking good. Was wondering what your total weight lose was from start to finish?
Start: 2326g Finish: 1419g Almost 6 weeks drying. Hard to believe it was pork butt with the bright red color~ What I would not do next time is use boneless butt, tho I tied it up and it looks "whole", when cut it had the tendency to break apart at the "seam". The ends were "pointy" and were really dried out being less meat mass. Those I cut off and froze to put in a batch of sauce.
It was a fun experiment.....thank you for the comments.
What piece of meat would you use?
I would cut the chunk off the whole butt myself...opposite of the bone. Like you would do for Hillbilly bacon. The boneless butt I bought was the part that was cut away off the bone....had to clean it up a lot(get rid of glands, sinew). It was on sale and I thought it would be easier.....Nope! >:( Ended up being more work!
Looks good, mine should be ready to cut soon, hope they turn out as good as yours