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UMAi Dry® is designed to be used with a modern frost free refrigerator in regular use located within a consistently room temperature environment. Neither the curing chamber or the beer fridge is a suitable environment for the process we recommend.
You might want to check out the UMAi Dry® expert users on the Facebook group UMAi® Salami, Charcuterie and Dry Aged Steak.williamMember
Would it still be fine to use the UMAi bags in the curing chamber? I would rather use this dedicated unit and not my refrigerator. That is used for beer 🙂
Your welcome. I felt is was important for me to inform the people that read the thread and people that may read the thread in the future of this information. I’ve successfully been curing several different kinds of meat for many years but without the UMAi Dry bags however I’m sold on the products, The bottom line is that the UMAi Dry bags and the recipes provided are absolutely great. Thanks.TheaKeymaster
Thank you for taking the time to update us. Indeed, UMAi Dry® is designed to be used in a modern frost free refrigerator in regular use located within a consistently room temperature environment. Any temp higher than 34-38F is likely to experience mold growth, even with well-cured product.
We really appreciate that you picked up the thread and provided this important perspective.
I just wanted to follow up on the results of my efforts from last year for all those who read this string of posts searching for information. After I opened 15 Coppa that had mold, brushed off the mold and used fresh bags and sealed them everything turned out Great! The mistake was to put the Coppa with the UMAi bags into my curing chamber which was set at 55 degrees. Just follow the instructions and cure the meat in a common refrigerator and all will be fine.
Jim, I was lucky to have some extra UMAi bags left over so I took your advice and opened 15 out of 23 Coppa that showed signs of mold, wiped/brushed the mold off and re sealed the bags. As discussed, I lowered the temperature to 34 in the Curing chamber and now hopefully everything will be ok….Hopefully!
Jim, thanks can you advise on how I can upload 3 pictures?
If the spots are green, you are better off removing the UMAi bags smelling to see if the meat is still ok and wiping down with some vinegar and try to seal into new UMAi bags again and continue to dry in a regular fridge. Combination of curing chamber and UMAi is probably not the best.
Jim, after a closer look is seems like there is a slight green color in some of the spots. I understand that I could just use the UMAi Bags and hang in the refrigerator until The desired weight is reached. I thought a Curing Chamber would be a good thing in conjunction with the UMAi Bags. I loved the results that were achieved last year and I would like to get this figured out and hopefully corrected. If some spots are green, what then. I can send some pictures.
Mold growth accelerates at higher temps like 50F, that is the basic issue. If you have a curing chamber there likely is no need to use UMAi Dry®. The UMAi Dry® process was designed for use with regular home refrigerators. At this point if the mold is white you can probably let it go and hopefully the surface will dry to stop the growth.
Jim, I have a similar problem with mold spots. I made 23 Coppa that we’re cured, seasoned, placed in UMAi Bags and hung in my refrigerator on February 9/2018. I moved them into a temperature controlled refrigerator that I am attempting to make a Curing Chamber On February 15/2018. Since then I have tried to keep the temperature about 50 degrees (75% RH). Today I noticed some mold on some of the Coppa. I’m really concerned so I dropped the temperature to 34 degrees. I would like to send you some pictures so you can see what I’m dealing with. As expected, I really don’t want to loose any, please advise ASAP. thanks.LorenzoMember
Ok just wanted to be sure, thanks!!
Sometimes mold can appear on the drying coppa where the bag is not in contact with the meat, it is not a huge problem and is natural. When coppa is done drying one can just wipe it off with some wine vinegar soaked towel.December 3, 2013 at 1:38 am #1773LorenzoMember
Was just curious I’m almost At 4 weeks in the fridge and the coppa has little white spots looks like mold, is that normal for coppa? I know it is on dry sausage, anyone have experience with that?