DryBag Salumi Test

Started by carnie1, February 22, 2013, 12:11:54 PM

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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


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
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

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

Quote from: SiFumar on March 16, 2013, 04:30:46 PM
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?
The smoking lamp is lit!!!

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!!