DryBag Salumi Test

[carnie1]

Am going to try a test with salami ,they do have cure #2 and bactoferm FRM-52,  they are almost done fermenting, after that i'll put one in a drybag, Decided to put one of each in, Recipe is Salumi Diablo and Soppersata Roman Style from the book Salumi
   
Stay Tuned

[SiFumar]

Will be watching this!  Would like to hear how the bags worked for you.

[devo]

What he said

[carnie1]

After a week,weight loss is about 17%

[Tenpoint5]

Since you already have it bagged Tony, feel free to send it my way once its finished

[Keymaster]

Wow Tony those look Great, Nice Job!!

[carnie1]

After 23 days they have lost about 95-100 grams each which is a little slower that the ones in the traditional dry cure cabinet which have lost a little bit more weight in the same time period, they are firming up nicely

[SiFumar]

Yum!  Like to see the compairson for those that don't have the dry cure cabinets and can use the dry cure bags. Thanks!

[wkahler]

Yum!  Like to see the compairson for those that don't have the dry cure cabinets and can use the dry cure bags. Thanks!

^^^^^^ I like this comment!!

Where did you store them when you did this?

[SiFumar]

When you use the bags just store in the refrigerator for them to dry.

[carnie1]

Decided to try these after almost 2 months, turned out pretty good, I don't have my traditional dry cure pieces here to do a side by side taste test but I will when I get them here, Don't know how I ended up with the photobucket link either, easier to leave it than try and start over
[URL=http://s173.photobucket.com/user/carnie1/media/5F0A62F3-440C-4BEA-A514-6C84C61A59FD-14656-00000A3EB5F19566_zpsdef5c203.jpg.html]


Passed the Casper test with flying colors!!