The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry bags not adhering to Salami
- This topic has 11 replies, 3 voices, and was last updated 9 years ago by JOSEPH FLORES.
May 31, 2014 at 10:58 pm #2026
I had made some salami and so far they look good. (4 weeks into cure). When I stuffed the salami it looked good and tight with no air in stuffing. Now there are a few of the salami that have not adhered to the meat. Does this pose a problem? (They were not vacuum sealed ..sealer went south while packing). The salami look good and have lost 1/3 of the weight. Some are still not there yet. I dont know how to post pictures….will ask wife???? How long can you leave the salami in the bags and if left in bags what will happen? I am new to this and your help as always is appreciated.
Hilo Hawaii B)June 1, 2014 at 5:44 am #8230quote KAMANODENTAL” post=5554:I had made some salami and so far they look good. (4 weeks into cure). When I stuffed the salami it looked good and tight with no air in stuffing. Now there are a few of the salami that have not adhered to the meat. Does this pose a problem? (They were not vacuum sealed ..sealer went south while packing). The salami look good and have lost 1/3 of the weight. Some are still not there yet. I dont know how to post pictures….will ask wife???? How long can you leave the salami in the bags and if left in bags what will happen? I am new to this and your help as always is appreciated.
Hilo Hawaii B)
Hope i can help you some.
Did your sealer not draw and vacuum any air at all?
Im thinking that the bags held to the surface of the meat until the meat started to loose its green weight (water) Air pockets between the meat and casing can make for spoilage even though the meat has cure in it.
My advice would be to cut one of the chubs in half, check the meat and smell. If it smells bad like a metal or tin smell its prob bad. Also check for discolorations in the meat like gray areas, green areas. Keep in mind some pepper could leave black spots which is normal.
If you have the salami in the fridge you can leave in the UMAi bags for weeks. Do the squeeze test and check for firmness. If they are still squishy leave in the bags.
Pics can show us more of whats going on with your salami.
If you want to learn how to post pics try photobucketDOTcomJune 1, 2014 at 8:02 am #8231
Thanks, Rick! I knew if I waited long enough you might stop by! LOLJune 1, 2014 at 5:34 pm #8232quote RRP” post=5556:Thanks, Rick! I knew if I waited long enough you might stop by! LOL
YWJune 1, 2014 at 5:37 pm #8233
Note how the UMAi bags have shrunk with the meat. There are some wrinkles in the bags bot no air. Like the UMAi instructions placing on a wire rack in your fridge is very important.
Sorry to hijack your post with one of my pics.
20 day mark.
Firmer and darker.June 1, 2014 at 11:22 pm #8235
I am not puter wiz…have some pics on Photobucket (wife not here) how do I post them? Any help would be great!!!June 1, 2014 at 11:25 pm #8236
using Photobucket makes it quite easy – just follow the directions at the top:
This forum server does not host picture files. Therefore the best way to post pictures onto this forum is to use http://www.photobucket.com and copy the link for the image to the text field of the forum post.
The image link starts with (IMG) http:…..etc.
BTW If it doesn’t work first time you can click on your own message and then edit it and try again! RonJune 1, 2014 at 11:46 pm #8237
I dont know if this is going to work but here is my best shot…at least you can see the pictures and go from there!!!
Also, if I left the salami (if it is good) will the texture change. It seems to be a bit soft in the middle….its 4 weeks out and I think I will leave it for the six weeks. Cut a small piece and tasted it….taste and smells good. I have a piece of store bought and actually the taste is the same but, less salty. I used a neighbors vacuum and resealed the bags….will wait for another couple of weeks.
June 1, 2014 at 11:55 pm #8238
wrong selection – you need to copy and then paste the line that starts with IMG – please just edit your post and try again…RonJune 2, 2014 at 8:13 pm #8239
Looks like your on the right tract. Salami looks good and by resealing and another 4-6 weeks you should notice a huge improvement in the firmness.
:cheer:June 2, 2014 at 8:21 pm #8240
On posting your pics you did right by copy paste but you used the whole link which made the pic clickable. Some folks (myself included) dont like that click.
You need to take the click out. Here is how to do it.
Remove the [/URL] At the end by back spacing.
Place your cursor between the html]HERE[IMG And backspace all the way removing the front [URL=
Now your image is not clickable back to your photobucket acc.
Hope this helpsJune 3, 2014 at 1:13 am #8242
Mahalo everyone for your expert help!
I am off to Walmart to buy a Foodsaver. (On sale) Hopefully and with all of the good advice, I will be enjoying my salami and other dry bag foods for some time to come. I have made sausage for serveral years and have never dried any. Although, it has always been in the back of my mind….
Again Mahalo Nui Loa
(Thanks a lot)
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