Drybag Spanish Chorizo

This topic has 4 replies, 2 voices, and was last updated 11 years, 7 months ago by Rick.

Viewing 5 posts - 1 through 5 (of 5 total)

Author

Posts
March 17, 2013 at 5:56 pm #1568

Rick
Member

I had to look at one of the chorizo’s

Cut the tie off and going to put this small ring in a drybag steak bag.

Looks good, taste right.

In a bag and then into fridge, If it dont work then no biggie cuz its barely 1/4 lb

March 22, 2013 at 3:46 am #6845

Jim
Member

Hey Mr. Nepas, that is a nice looking chorizo.
What are you hoping to accomplish by sealing this nice finished drying looking sausage into in the UMAi Dry?

March 22, 2013 at 7:56 pm #6846

Rick
Member

quote DrybagSteak” post=3679:

Hey Mr. Nepas, that is a nice looking chorizo.
What are you hoping to accomplish by sealing this nice finished drying looking sausage into in the UMAi Dry?

Just wanna see how it will be compared to the dry hanging. Got nothing better to do anyways.

March 22, 2013 at 8:09 pm #6847

Jim
Member

Well then…. why not try to stuff directly into UMAi Dry instead of the hog or sheep gut and see what happens? Rumor has it comes out pretty good. One can seal a bag lengthwise on one or both sides and make a little casing.

March 25, 2013 at 4:12 am #6856

Rick
Member

quote DrybagSteak” post=3681:

Well then…. why not try to stuff directly into UMAi Dry instead of the hog or sheep gut and see what happens? Rumor has it comes out pretty good. One can seal a bag lengthwise on one or both sides and make a little casing.

After these are done in about 1 week i will try the UMAI Bags. Guess i will need some vac mouse.
Author

Posts

Viewing 5 posts - 1 through 5 (of 5 total)

The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.

Drybag Spanish Chorizo

Want to become a distributor?

Privacy Preferences