June 26, 2014 at 8:34 pm #2051
This just occurred to me the other night. When we make dry cured meats it is necessary to have certain environmental conditions in order to achieve positive results I.E higher humidity in between 60-85% and temps between 52-56 degrees. The need for this controlled is moot when we use the UMAI dry bags.
The same conditions are needed for certain types of cheese. Has anyone every experimented with cheese? Well I will take on this endeavor and pass the on the results here. Stay tuned it will take a while.June 26, 2014 at 10:28 pm #8376
Temps and an R/H factor can vary for fermented dry aged meats. To much R/H, air flow and abnormal temps can result in case hardening.
Take pepperoni which is the ideal fermenting temp & r/h 86* f and 90% r/h. A green weight loss is needed at 60* f and 70% r/h.
Compaired to some salami which needs 55-60* f and 75% r/h.
With using the UMAi salumi bags i have found that you still need the correct temp for fermenting but the r/h is not needed.
Now as for the cheese are you talking about making cheese? Or cold smoking cheese.
The USA is one of the few countries which refrigerates our cheese. I have had smoked waxed cheese left on the counter at room temp for 2 years, If the wax gets a crack just brush on some new wax over the crack. A natural hog hair cheese wax brush is highly recommended.June 27, 2014 at 12:04 am #8378quote nepas” post=5730:
of course I agree with everything you said Jan…LOL. Fermentation obvious. not cold smoking. Considering R/H not a factor for cured meats using UMAI dry bags I was considering trying them on cheeses that require high R/H. Although temp might be important for proper bacteria growth. I just buy might buy an additional refrigerator to control temps.June 27, 2014 at 5:58 am #8383quote NYKIDIES” post=5732:
I bet a UMAi bag would work with cheese. Will be interesting to see.June 27, 2014 at 7:00 am #8384
Since I absolutely know nothing about cheese making I gotta start slow. I just purchased a Dutch style cheese press but first I need to start really small like ricotta and cream cheese. I need to understand all the science first before I can really dive in. You know learning to crawl before I can run.June 27, 2014 at 7:44 am #8385
Buy a good cheese making book, my daughter started some time ago making cheese and from what I hear it is easy.
You might have to buy/make a cheese curing chamber/cave for top results.
Jan.June 27, 2014 at 7:55 am #8386quote crustyo44″ post=5739:
I agree with a refrigerator dedicated to this endeavor. I would like to stick with UMAI BAGS for both cheese and cured meats but separate Refrigerator would help with temp. For me it’s not the $$$ but the room in my garage limitations. I have so much stuff. Wife not very happy lol.June 27, 2014 at 1:41 pm #8387
Buy a bigger house with a very large garage. Charcuterie and cheese making is veryyyyyyyyyyyyyyyyy important.
Good Luck Mate,
Jan.June 27, 2014 at 11:06 pm #8389quote crustyo44″ post=5741:
When we went full time RV all my friends said “HEY” Rick, You need a 20′ enclosed trailer for your smokers, sausage making tools. YEAH RIGHT
My wife gave me to the look and i knew that was a NOJune 28, 2014 at 12:19 am #8390
Our wives must be somehow related somewhere. I suffer the same stand-over tactics!!!!!!!! Why??????????
Jan.June 28, 2014 at 9:18 am #8391quote crustyo44″ post=5744:
ALL OF OUR WIVES ARE RELATED.June 28, 2014 at 9:20 am #8392quote nepas” post=5743:
Only 20 feet? That’s seems reasonable.
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