First Charcuterie Done !!

Discussion in 'Drying/Dehydrating' started by waterinholebrew, Aug 21, 2017.

  1. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hey all, my first dry curing attempt with the Umai bags & we were dang impressed with the results. This adventure started on June 6, after target weigh was hit then vac packed for a few weeks. Sliced these up thin with a Sam Adams Boston Lager to wash it down & damn.... So good! Bresaola, lonzino & lomo...


    Thanks for lookin!
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great, those are thin slices I'm thinking slicer?
     
  3. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Nicely done!
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thanks man, this is tasty. Thinkin maybe a homemade smoked pizza with this stuff as the topping? Yes, used the slicer. I just have a Chefs Choice model 610... Nothin too big, but for what I use it for it works great! Appreciate the kind words & point!
     
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Looks good!
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin my friend that all looks great,I am only doing the sausage types,will be starting a new batch after Labor Day.

    Richie

    Points
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thank you, appreciate the kind words & point!
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thank you!
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looking mighty good.
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hey Richie, thanks for the kind words & point buddy! My next Umai project will be the sausage type! Thumbs Up
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thanks Rick, appreciate that & the point! Means a lot... I'd like to thank you for all the help you've given to myself & others not only on Charcuterie, but sausage making as well. I appreciate it!
     
  12. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Boy do those ever look GOOD Justin.

    Gonna be some fine eating in your future.  They'll be fantastic on a pizza or even on crackers as an appy.

    POINT

    Gary
     
  13. tallbm

    tallbm Master of the Pit

    That is fantastic!  I so wish I had the space and setup to do that kind of stuff.  Keep it up!
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hey Gary, appreciate that my friend. Had some pizza last nite & it was tasty! Hope all is well with you & yours. Thanks for the point too!
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice job on the meat...   Looks my-t-tasty to me......  
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thank you, look into the Umai process... It does not take up too much room & the results are awesome! Just done in the fridge. Appreciate ya dropping a line & the point!
     
  17. tallbm

    tallbm Master of the Pit

    I did quite a bit of reading on it in the past.  I just don't have any space for the initial hanging or space for an extra fridge.  Also I live in TX so managing necessary temp for the initial hang is a concern I have about 9 months out of the year when we are basking in the heat.  I would need some space or a setup I could rely on to consistently get the proper temp before hitting the fridge.

    Maybe some day in the future.  I would love to do it :) 
     
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    The nice thing about the Umai process is ya don't have to worry bout hanging or a curing chamber (don't get me wrong, I'd like to have a chamber & plan on it someday). Ya vac pack the meat with the spices & cure for 2 weeks, then transfer the meat to the Umai bag. The Umai bag allows for dry curing to happen. Just keep in the fridge where it can get good air flow around it until the 35% weight loss is achieved! Here's a pic of my capicola that has probably a few more weeks to go to hit the 35% loss.

     
  19. tallbm

    tallbm Master of the Pit

    Thanks for the refresher details.  I was thinking it had to sit outside the bag for like 3 days but I must have been confusing it with the non-umai bag way of doing this.  

    Hmmmm now I just need to finagle an extra fridge for this :D
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No problem, hope you can work it out to try this process. Thumbs Up
     

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