Oh wow, I didn't even think of that DAAAA!

If the staff of this site wants they can delete this thread / post since I made a huge mistake.

Thanks I glad you thought so, it is rather long (4 Hrs ) but at least you can keep coming back to where you left off, and watch it in sections.

To the creators and/or staff of this site, I have a suggestion that may improve viewing. Can you add a section on the opening page of this site, that displays all new messages within the last hour. I think this would help new comers to see what is hot on the list. As well as us members, we can go st...

Wow Laftpig, you made me second guess myself with the 10 days.
So I checked backed on the Umai site, glad I did, it's NOT 10 days, it's 14 days.
Thanks

Laftpig, I just followed the directions given to me from the Umai web site, they stated 10 days. Like I mentioned, the Filetto came out excellent using the Umai directions, except for the (dry Rim). Hopefully Bob K's tip will work. I don't see why not, I do understand the principals of repacking and...

Here goes my first shot at Lonzino. Picked this pork loin up this morning. I'm going to use the Umai bag, only because the Filetto I made came out excellent and my curing chamber has stuff aging and I don't want to mess up the temps & humidity. I know Umai / Dry Rim, well gonna try a suggestion from...

I ran across this 4 hour long video on YouTube about Charcuterie & Building a Chamber. It starts out with explaining and actually making fresh sausage, then on to making pate's, cured meats, smoking meats, a good explanation on "cures" #1 & #2. They also, explained and showed the making of headchees...

Oh wow, cool idea, thanks, will do.

The Fileto is such an easy process specially with Umai, going to make some this weekend I hope.

Ok I had a chance to cut and present my "Filetto" today which was made in a Umai bag. Yes it had that dry rim for sure. However, I had the luxury of slicing my Filetto very thin on a meat slicer. It was a hit, and I am very proud of it myself. I can only imagine how good it most taste made the authe...

Thanks Laftpig, Ya know what this is just a subject I thought to bring up, not because I really thought this web site was any threat, and my laptop system is now 100% protected, but I came very close to having my identity and banks accounts stolen.
I trust this site and everyone in it!

Yes your right about the dry rim for sure, and thanks for correcting me on what the cured cuts are called, I appreciate that.

Vol. 2 Fermented sausages with Chr. Hansen surface cultures
http://www.hjemmeriet.dk/...%20%28UK%29.pdf

WOW, good stuff, great information, I will be referring back to this for along time.

Thanks for posting!

I remember just a few days ago reading about a member who made prosciutto from a pork loin. I recently hit my target weight on a prosciutto made from a pork tenderloin in a Umai bag. That thing came unbelievably great, so great that I now want to do another one only with a big cut from the pork loin...

No your 100% right.
Just learning a lot today, and was just testing some of things I've heard.
I have no fear / we are here!

I learned a couple of things today, after almost getting my identify breached. First this a secured web site? Because, I was told from Microsoft, that if the site doesn't start with ( http ) or if it doesn't have the "LOCK" icon, it s not safe. After today, my computer can no longer be touched, but ...