UMAI bags are magic

Grouperman941 · January 25, 2015, 03:06:35 PM

I made some sopressata for Christmas that was pretty good, but the texture was not perfect due to my little old plastic grinder.

With my new horse of a grinder, I did up a 5 pound batch that is looking good after just over 1 week. Should be done by the end of February:

I also experimented with coppa. I made 2 kinds (hot and not hot) with the same butts I had used for that original sopressata. They were finally done today:

I can't believe that this works in the regular fridge sitting on a rack. They are delicious.

iceman · January 25, 2015, 03:21:01 PM

I've got to break down and take the time to do this! I've had the UMAI bags sitting around way to long.
Dang that looks good! :)

Smoker John · January 26, 2015, 08:08:51 AM

That looks really good, I'm hoping to try this someday.

tailfeathers · January 26, 2015, 08:27:53 AM

Bit the bullet and ordered some bags from them last night after seeing this post. Can't wait to give them a try.

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tailfeathers · January 27, 2015, 12:01:33 PM

Got a few pieces of meat that I'm gonna put in for the two week curing period tonight (coppa for capicola, loin for lonzino and eye round for bresaola). My question is for any of you who have the VP112 chamber vac and have used it with the UMAi dry cure bags. Are there any particular vacuum/seal times that work the best for these bags?

tailfeathers · February 10, 2015, 08:40:33 AM

Out of the cure, rinsed and sealed in the Umai dry bags. Into the fridge for dry down. Weighed each piece and calculated the finish weight after 35% loss. Updates to follow. Lomo, capicola, and bresaola.

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Grouperman941 · February 10, 2015, 10:41:28 AM

Looking good. I have a lomo and lonzino curing now -- they go into the bags next week. The sausages above are almost ready. I love this stuff.

tailfeathers · February 10, 2015, 11:12:05 AM

Depending on how these turn out I may have to order some of the salumi casing.

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tailfeathers · April 04, 2015, 12:43:57 PM

All have reached target weights (35-40% loss). Will be slicing them in a little bit, pics to follow!

Grouperman941 · April 04, 2015, 01:17:51 PM

Quote from: tailfeathers on April 04, 2015, 12:43:57 PM
All have reached target weights (35-40% loss). Will be slicing them in a little bit, pics to follow!

Cool. I am slicing mine today, too.

Grouperman941 · April 05, 2015, 08:58:43 AM

My Lomo and Lonzino sliced up:

Lomo is red on the edges from Paprika. These are very good.

tailfeathers · April 05, 2015, 07:27:57 PM

Sliced up the lomo, capicola and bresaola. Wow this stuff is good! Brought a charcuterie platter to Easter brunch at my sister's house and it didn't last long!

Heres a couple shots of the finished product.

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Smoker John · April 16, 2015, 12:40:19 PM

This stuff looks great, I pulled the pin & bought a kit, just need some butts now :D

Grouperman941 · January 11, 2016, 09:03:51 PM

A bunch of the sopressata I started at the beginning of December was ready today. Smaller casing than last time (32mm?). Fermented for three days. Delicious. My best yet by far.

chola · December 09, 2016, 06:26:16 PM

what starter culture are you using....or even possibly a recipe please