Capicola in Umai bags

[SiFumar]

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


Tied and spiced up


Using the Umai bag and vacuuming up


In the fridge for the drying



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.

[OU812]

Thats gonna be gooood!!

[Sailor]

Gonna be watching this one!

[Sam3]

Watching this one too!!

[squirtthecat]

Ditto!

[cathouse willy]

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

[carnie1]

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.

[Keymaster]

You did a super job tellin the story Sandy. Cant wait to see your finished product. Thanks for sharing!!

[SiFumar]

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

[NePaSmoKer]

Looking good SH

One these days i gotta use my drybag system

[Tenpoint5]

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!

[OldHickory]

Looks good so far.  You have a adventourous undertaking.

[carnie1]

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 !!!

[cathouse willy]

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

[NePaSmoKer]

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