The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › Greetings from the Pacific Northwest!!
October 29, 2015 at 5:28 pm #2367
Hello from Eugene, Oregon! Home of the University of Oregon DUCKS! I am a long time sausage maker and smoker but NEW to Umai methods and products. Am grateful this forum exists. I did the “Traditional” style of DRY aging and Curing Charcuterie and the accompanying hassle of setting up a drying chamber and monitoring it like a new born. Like everyone else, I am looking for a simpler way to enjoy dry cured products and this LOOKS like the answer! I look forward to being active here and learning from experienced users. I have my first batch of Finnochioni in the “FRIDGE” and already have concerns: the “NEW” Zip tie Method VS Vacuum Sealing. Its been a week and there is already separation of the UMAi casing material from the meat. I Packed it as tightly as I could without Blowing out the casing and to the limit TWO people could handle twisting and closing the ends until our hands ached BEFORE Tying off the end with ZIP Ties….and STILL I have separation???? ANYWAY….it looks good and smells good so time will tell 🙂 Greetings to all…feel free to say Hi or give a shout if you are ON line at same time 🙂
“Doc”October 30, 2015 at 2:29 am #9614JimMember
No worries, the air pockets are not a great concern. The sausage will continue to dry and may separate even more as the meat shrinks.
Here is a pic of some sausage that turned out great, you will notice how loose the casing is:
[/URL]October 30, 2015 at 3:39 am #9618
PERFECT!!! Thanks, Jim! I was being soooo careful..thought the casing HAD to adhere like it does for DRY AGED Beef and be PEELED off when finished. The photos you shared actually show a worse separation than what I am experiencing and, therefore, have quelled my fears 🙂 Thank you for the quick response AND from the MOD, himself!!! Much Appreciated !
“Doc”quote Jim” post=7295:October 30, 2015 at 9:20 pm #9620Jan OomsMember
I have been using these bags for a number of years with great success with Coppa, Bresaola and some northern European tasting morsels.
I don’t vacuum anymore but use the appropriate size elastic stretch netting. It works every time with great results.
You worry too much. I did in the beginning as well.
Just keep on experimenting!!!!!!!!!!
Jan.October 30, 2015 at 11:51 pm #9621
Thank you, Jan for taking time to be of encouragement! I’ve been making cured meats for years but the OLD fashioned way. This is like a “Smart phone” to me and the learning curve is steep. Yes I worry a lot…with the OLD way…if we did not follow directions TO THE LETTER and work like heart surgeons, someone could get very sick or worse. At 70 yrs of age, I take everything VERY litterally…so if it shows a photo of tightly adherring casing…that is what I expect. I also answered you via e-mail, so if you get more than one response, that is why! Thanks again….a Coppa will be my next project….did you cut your own???
“Doc”quote crustyo4″ post=7301:October 31, 2015 at 4:53 pm #9622
OK, as promised here is a photo of the casing material separation I referred to earlier. This is after one week. I am including the URL below as I and a tech have spent the morning on Photobucket attempting to find a link that beings with IMG…it doesn’t happen
Anyway…I’ve been assured this is NOT a cause for concern…even though videos CLEARLY show casing material TIGHTLY adhering to meat. 🙂
When we did the things the OLD way…and procedures weren’t EXACT someone got sick or worse….so IF it seems we OLD timers “WORRY” tooooooo much, there IS a reason! Thanks for the replies.
“Doc”October 31, 2015 at 4:57 pm #9623JimMember
Them sausages are looking good. Now all they need is patience.October 31, 2015 at 5:56 pm #9625
Thanks, Jim!!! THAT is what I needed and wanted to hear! Glad you were able to see the photo/s…will TRY to get that procedure mastered in the next little while. What a convoluted mess to post a photo…GOTTA be an easier way ! Thanks for the reassurance on the Salami…they should be ready about November 20…just in time for Thanksgiving Cheese platter’s etc 🙂 Thanks, again!
“Doc”October 31, 2015 at 6:03 pm #9626BobMember
- The forum ‘Welcome to the Forum!’ is closed to new topics and replies.