first crack at dry cure

[Griffen]

A few weeks ago I learned about the Umai bags and thought they may be the solution I have been looking for, to try out dry curing meat.  Got it going this last weekend, looking forward to seeing if it will work.  I did notice that the bags are not as tight as I thought they would be?  Or should be? .... never used them before, have spent alot of time watching youtube videos of the process.  These first ones are the Spanish Chorizo recipe that comes with the kit.



mixing up the spices and meat



Stuffing them in the Umai bags



vacuum sealing the Umai casings



Here they are stuffed and ready to hang up for the fermentation process



now they hang here for 72 hours and then into the fridge in the basement!

[devo]

Nice start, keep us posted

[Saber 4]

Looks good, can't wait to see how they turn out.

[wkahler]

How long does the process take on these?  I have really thought about trying them out it seems to be a simple solution for dry curing without all the time and effort of converting a fridge and all the other stuff needed!

[Griffen]

Im not sure how long it takes exactly, this is my first try with the Umai bags.  I think they shoot for a percentage of loss, rather than a time cured.  30% loss is the goal, from what I've read.  I think it is usually around 2-3 months?  I'm not sure if anyone here has used them much?  Would be interested to read their posts if they have....