Albums of my First experience with Umai Drybags

[Charles]

Hi,

Today I share with you the links to my photo albums of my 1st attempts making charcuterie and dry aged steak. I have 4 6 projects on their way. Here are the links. The albums will be updated as the projects does

My first dry aged steak album

My first lonzino album

My first duck proscuito album

My first ribeye roast bresaola album

My first Coppa

My first Pancetta

Have a great day !

Charles

[Jim]

Wow Charles those pics look really good, I am really interested how that Ribeye roast Bresaola will come out. It may take a while to dry.
Also, those magrets look really big, you should have great results.

[Charles]

Added a picture to my duck proscuito album… they are now drying 🙂

The magrets are really beautiful, yes… Can’t wait to taste them !!

I’ll keep you posted on that ribeye roast bresaola 🙂

[Jan Ooms]

Great looking products Charles. Can you give us some more info in regard to your curing procedures/ times, spices.
I have now changed over totally to equilibrium curing to eliminate excess salty products.
Keep on posting photo’s please.
Cheers,
Jan.

[Charles]

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

[Charles]

Just transfered my 4 lonzino in UmaiDry bags and my lonzino album has been updated.

Charles

[Jan Ooms]

Hi Charles,
The spice mixes look great. The salt content is too high for my taste buds. Do realise that the salt content will increase if you lose 35-40% of weight. I use 2% salt plus cure( sometimes 1.75% salt plus cure) EQ curing suits me down to a T, healthwise. And over curing is a thing of the past.
Keep on experimenting and try to include next time some nutmeg, mace and some cardamom for a Northern European influence.
Email me: janooms@bigpond.com
Cheers,
Jan.

[Charles]

Hi Jan

Thanks for the input ! Do you always use 2% or less salt ? I’ll see how my meat tastes at the end but I thought that it was like “mandatory” to have at least 3% or so of salt in order to cure…

Also, is there a ratio of spices I should respect, I mean if I do my own mix of 2-3 spices, what total amount of them in % should I use… is there a rule on that ?

Finally, I think the toughest part is to determine when it is cured and can be transfered to UmaiDry… I went from what I read here ahd there for my pieces but as a beginner I guess it’s normal to be a bit scared not to cure long enough…

Have a great one !

Charles
from Quebec, Canada

[Jim]

Here is a quick read from Stanley Marianski’s site about curing meats. Most of the recipes on this site are based on his book “The Art of Making Fermented Sausages”.
http://www.meatsandsausages.com/hams-other-meats/meats-sausages

[Jan Ooms]

Hi Charles,
Google Equilibrium curing to give you lots of answers. With EQ curing you can leave the meats a hell of lot longer in the dry cure without over salting.
As to spice percentages I am always guided by proven recipes on the Net.
I follow Robert Goodrick and some other professionals on Facebook as well. Robert produces some wonderful cured end products. I have adopted his procedures for use with the UMAi bags with great results.
Obviously the mandatory cure percentages need to be adhered to for a safe product, especially in a sub-tropical situation where I live.
I learned to make salami every winter with Italian friends that never used any cure or culture or even heard of them.
They are still alive and their kids are still continueing the same procedures although the old folks have a history of high blood pressure. Think only 2% salt!!
Good luck. Email me.
Jan.

[Charles]

Just updated 3 albums

My first dry aged steak album

My first lonzino album

My first duck proscuito album

Duck Proscuito now at 21% weight loss. About 5 days to go !!

Have a great one

Charles

[Mia]

Charles, what cut of meat did you use for your bresaola? These all look picture perfect!

[Charles]

Hi,

This is a ribeye roast. I follow this recipe :

http://curedmeats.blogspot.ca/2012/08/ribeye-roast-bresaola.html

Charles

[Charles]

Delicious !! Very happy

[Charles]

Hi,

Added 2 albums and updated the duck prosciutto and Ribeye roast bresaola one

Charles

My first duck proscuito album

My first ribeye roast bresaola album

My first Coppa

My first Pancetta

[Author]

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