rbacci
Fire Starter
From what my rookie mind can tell is it allows you cure meats without the need of a curing chamber. They let moisture out but keep bad stuff from getting to the meat and allows you cure in the fridge.
The bag allows drying of meats to take place in a less than ideal environment like a fridge where the temps are below 40 usually and RH is very low. If you're able to control those 2 factors, then these bags aren't really needed. But if not....like many...they provide access into the world of dry cured meats.
So why exactly does one need an UMAI bag?
I've been making pancetta for years and it's basically a cured belly then hung to dry. What does the bag do?
Thanks for the explanation. That's a great concept.
The bag allows drying of meats to take place in a less than ideal environment like a fridge where the temps are below 40 usually and RH is very low. If you're able to control those 2 factors, then these bags aren't really needed. But if not....like many...they provide access into the world of dry cured meats.
Nice product selection you have coming up. Some of my favorites, especially the Soppressata di Calabria. When preparing that, did you use authentic Calabrian chile powder or paste, or did you take a different route?
I've only had 2 things come out of the bags (Soppressata and Chorizo), but as of now I've got a Lonzino, Soppressata de Calabria, Andouille Salami, and this Pancetta going in them. The Lonzino will be the next to come out.