The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Suggestion Box › Storage of Umai meat products › Storage of Umai meat products
Troy ButlerHello Olly,
I have been doing cured meats with UMAI bags since 2013, I have had great success, I will make big batches as well, my last batch was 15 lb each of Spanish Chorizo and Fino and 5 lb each of a white truffle and a Spicy Fino also 15 lb of Capacola . I made these all on Mother’s Day weekend. Now for the storage part , I have found that both salumi and capacola and lomo will keep vacuumed sealed in food saver bags in the fridge for nine months , Thats the longest I have had any stored, I also was curious as to how long it might keep.I made a large amount last August , I pulled the last couple salumi, a fino and a chorizo and my last capacola in April 2016 , they tasted great. Great flavor and texture and I’m still alive! Lol !What I do,is I leave the product in the UMAI bag and make sure I cut one or two small cuts in the bag ,where you might have a speration or a air pocket, then I put it in the food saver bags and vacuume and seal. The reason for the small cuts is to let any air that may be in the dry bag get sucked out and let you get a real good vacuume. So 9 months is the longest I’ve gone with it . Hope this helps !!
Ya gotta love slow food!!
Troy