The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Albums of my First experience with Umai Drybags
- This topic has 14 replies, 4 voices, and was last updated 9 years, 2 months ago by
Charles.
-
AuthorPosts
-
November 20, 2015 at 4:03 pm #2383
Charles
MemberHi,
Today I share with you the links to my photo albums of my 1st attempts making charcuterie and dry aged steak. I have
46 projects on their way. Here are the links. The albums will be updated as the projects doesMy first ribeye roast bresaola album
Have a great day !
Charles
November 21, 2015 at 3:15 am #9694Jim
MemberWow 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.November 21, 2015 at 4:01 pm #9695Charles
MemberAdded 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 🙂
November 21, 2015 at 7:00 pm #9696Jan Ooms
MemberGreat 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.November 22, 2015 at 1:36 am #9697Charles
MemberHi 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 weightLonzino 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 weightLonzino 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 paprikaDuck 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 weightRibeye 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 weightThis 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, CanadaNovember 22, 2015 at 10:51 pm #9701Charles
MemberJust transfered my 4 lonzino in UmaiDry bags and my lonzino album has been updated.
Charles
November 23, 2015 at 6:58 am #9703Jan Ooms
MemberHi 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.November 23, 2015 at 2:40 pm #9704Charles
MemberHi 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, CanadaNovember 23, 2015 at 6:40 pm #9706Jim
MemberHere 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-sausagesNovember 23, 2015 at 7:02 pm #9707Jan Ooms
MemberHi 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.November 27, 2015 at 3:17 pm #9730Charles
MemberJust updated 3 albums
Duck Proscuito now at 21% weight loss. About 5 days to go !!
Have a great one
Charles
November 29, 2015 at 2:53 pm #9738Mia
MemberCharles, what cut of meat did you use for your bresaola? These all look picture perfect!
November 29, 2015 at 3:27 pm #9739Charles
MemberHi,
This is a ribeye roast. I follow this recipe :
http://curedmeats.blogspot.ca/2012/08/ribeye-roast-bresaola.html
Charles
December 3, 2015 at 12:59 am #9762Charles
MemberDelicious !! Very happy
December 3, 2015 at 3:25 pm #9763Charles
MemberHi,
Added 2 albums and updated the duck prosciutto and Ribeye roast bresaola one
Charles
-
AuthorPosts
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.