I thought I had this posted someplace on here but darned if I can find it. So just to keep it all in one place I will start this thread and the powers to be can delete the old one if they find it Original post and a few comments are on page 7 of this thread UMAi dry aging bags : http://www.wedlinyd...

Red, hat info came from the Marianski site under the heading "Making Your Own Mix" in the article on "Dry Cure Hams". There it is in table form.

You could also cut back a bit on the salt, but don't go below 2.5% plus the cure. You could also add a bit of sugar, up to .5% to the curing mix and that will offset the saltiness a bit. And if you use Marianski's recipes note that he recommends .6% cure. I use 3% for my dry cured muscle cuts, incl...

I shall make sure I cook them really well too before eating but lesson learned here me thinks......i'll buy a cryvac machine so that if I have frozen meat again they will jus be vac packed after thaw and process and stored in the fridge! Aaron I dare say that many of us use frozen meat to make our ...

Devo wrote:Well Phil that does look very nice. Care to add why it might be to salty? It sure does look good for sure.

I could have miscalculated the 3% of meat weight. I'll know next time as we will be making it again but DW says we now have a 6 month supply

This is my first prosciuttini using the Umai bag and their recipe. Its a bit too salty but yummy

Congrats to you and your wife Rg! Its quite a journey raising kids these days. I notice that the UMAI recipe does not have (hard) back fat in the recipe like other recipes for soppressata. It may be something to consider for a firmer texture and mouth-feel. Bob that is interesting - my umai peppero...

redzed wrote:French Danisco meat starter cultures are sold in Canada by Malabar Super Spices.

Red, did you happen to ask if they ship small quantities. When I asked last year I didn't get a reply. I really like their resource pages posted on their site.

I just finished reading the Bactoferm Meat Manual, Vol, 1 that was buried in one of the posts in this thread. It's a great primer and intro to using starter cultures. Definitely worth reading. https://rapidshare.com/files/2260650542/CHR_Hansen_Meat_manual_.pdf That's a keeper - thanks for posting i...

redzed wrote:Will invite friends to adjudicate which tastes better.

Set the date wo we can add it to our calendars

rgauthier20420 wrote:The 2nd time around stuffing was MUCH easier. Simply tie wrapped each time I wanted to end the log and then again an inch or so down and then cut between. Just like the video but with the larger diameter casings.

This is an interesting read for beginners with more technical links included:
http://www.knowyournitrites.com/

So after I stuffed 4 logs worth, all you apparently all you have to do is twist it really tight and use the tie wrap to close the opposite end. This is the part where I goofed and I thought you'd need to vacuum, seal, and then tie wrap (wrong!). This is where I lost 2 of the pre-cut casings because...

Jan, I've bought some big ticket items recently as I celebrate my wife's 75th and noticed that the suppliers (Apple & Lenovo) both use UPS instead of USPS - no doubt because of those discounts you mention and they were promoting free shipping. They also seem to cut through Customs faster.
Phil

I find their shipping rates to be out of this world for Canada. So true Devo - we've had occassion to send identical parcels to our daughter in ON and our son in TX - the cross Cda shipping was twice that of TX - but some one has to pay the big bonuses to the executives, eh. I often wonder how Amaz...