Albums of my First experience with Umai Drybags

Hi Jan

Here are the recipes I used :

Lonzino

I did 4 pieces of about 1kg each

Lonzino 1

Kosher salt 3,30%
White pepper 1,00%
Ground clove 0,20%
Instacure #2 0,25%
Juniper 0,15%
Fennel seed 0,50%
Cinamon 0,07%

Cure : 10 days
Dry until 60-65% of initial weight

Lonzino 2

Kosher salt 3,30%
Sugar 0,90%
Ground clove 0,20%
Instacure #2 0,25%
Black pepper 1,10%
Garlic powder 0,45%
Dried thyme 0,45%
Onion powder 0,90%

Cure : 10 days
Dry until 60-65% of initial weight

Lonzino 3 and 4

Kosher salt 3,30%
Black pepper 1,00%
Instacure #2 0,25%
Juniper 0,15%
Fennel seed 0,27%
Bay leaf 0,04%

Cure : 10 days
Dry until 60-65% % of initial weight : 1 of them bill be dried coated with smoked paprika

Duck Proscuito

Kosher salt 3,00%
Brown sugar 2,00%
Black pepper 2,00%
Instacure #2 0,25%
Juniper 1 per 100g
Bay leaf 1/2 per 100g
Smoked paprika 0,50%

Cure : 7 days
Dry until 60-65% of initial weight

Ribeye roast bresaola

Kosher salt 3,00%
Instacure #2 0,25%
Black pepper 0,75%
Garlic powder 0,25%
Rosemary 0,30%

Cure : 21 days
Dry until 60-65% of initial weight

This is what I intend to do. The only one cured and transfered to drybags at this time are the duck magrets. Lonzino are due tomorrow.

I did put my meat with dry cure in a foodsaver bag.

Any comment is welcome.

Charles
from Quebec, Canada