Dry Aging UMAI Bags Pics added 12/16

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fool4fish1226

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Anyone use the the UMAI bags from drybagsteak.com? I just started 6 lbs pounds of capicola which should turn out to be 4ish pounds in about 10 weeks. Gonna try some dried sausage too. Anyone???
 
All new to me, interesting site for sure. MY eye went right to that Kai Shun Knife….wow.

Keep us updated with this, I want to see how you make out with it.
 
Ok here are some pics of my latest hobby. I have 6lbs of capicola, 10lbs of salami, 8lbs of pepperoni, and 25 pounds of summer sausage resting. The summer sausage is fully cooked it is just hanging out waiting to be given away as Christmas gifts this year. All the other meat is being dry aged in the UMAI bags we will see what happens. :beer:
 

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Johnny - Sorry for the delayed response - Yes it is temperature controlled it is an chest freezer that I add a temperature controller to so it keeps the temp around 36 degrees. As far how long the curing process goes it depends on the product that you are attempting to make it ranges from 6 weeks up.

I have not cold smoked any meats but I do allot cheeses.

Here is a very help link this is the bags I use
https://www.drybagsteak.com/

If you ever want to set one up let me know I had allot of trial and error. Humidity is not your friend for this type of set up.

Here are few pics of the controller and such.
 

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oh wow that helps a lot !!
My wife is still attempting to cure meats and fish like her family did back in "The Old Country"
just by cold smoking first then hanging it on a string on the back porch for a few months.
She is Chinese and doesn't quite understand the humidity factor in Florida . . .
LOL if you stand still long enough in Florida, mold will grow on your socks LOL LOL.

am trying to still give her the freedom to "do her thang" but be educated and SAFE about it.
I got her several "how to" books but she does not read them. She jokingly says that those
books were copied from her thousand year old family traditions. Then I chirp in and tell her
about my uncle's farm and his wood smoke house. . . . . it is a constant battle over E. Coli.
I have an old fridge that I know gets down to 34-36*f. so that will be the starting point.

thanks again.
 

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