Curing in vacuum or plastic container?

Hi guys,

Thank you for your quick replies!
Yes, indeed I was thinking of going for the Bresaola or Duck Prosciutto for the first attempt, as it looks like the easiest job of all the rest of them. I am going to follow the recipe from the UMAi videos, it looks very simple, I would add some red wine to the Bresaola cure and a few other things but I won’t do it as first try.
I heard about the Equilibrium curing here in this forum, and I read the first post google offers on the subject. This is basically what the recipes here at UMAi suggest I believe, a 3% salt amount rather then drowning the meat in salt for less time than the equilibrium cure but risking it to be too salty. I have patience 🙂 I will always use the 2.5-3% and cure it for longer.
Jan – how do you partially vacuum? I have the Foodsaver sold here with the Charcuterie starter kit that has a vac+seal action in one button so it does one and right away does the other. Maybe I can just use the seal option with no vacuum and manually chase the vacuum out with my hands. I was thinking of curing in vacuum just cause it keeps the meat fresher when there is no air, but I might be wrong, its obviously easier to massage the meat when its not as tight as a 100% vacuum.
I just saw the video of the Capicola loose bag, that was actually another issue I was thinking about, if the meat shrinks a lot, the vacuum is gone isn’t it? Is it not a problem? The bag is not in contact with the meat anymore – no need to change the bag in the middle of the drying process?
Where I live the meat cuts are totally different and have entirely different names, I hope I’ll find exactly what I need, as the meat is actually cut in a different way!

Yuval