Dave, I really think leaving it alone for the 60+ days made a difference even though Umai says 14 - 42 days. I kind of forgot about it because I was focused on the capicola.cogboy wrote:Shuswap, I'm happy to see you had better results with the Umai process than I did , looks delicious !
My Journey with UMAi Bags
Finally got to slice up my Speck today after 71 days drying. The cured weight was 1.590kgs, it was cured for 8 days then washed, tied, dried, packaged and sealed in the UMAI bag. It was a perfect seal and sat in my fridge without disturbing until today. The finished weight was 1.061 kgs. I sliced the Speck very thin, the taste is quite amazing, in fact delicious indeed, not strong with a fine vein of allspice through a very soft delicate centre. I would recommend this 5lb recipe to everyone.
Salt 8.5% weight of meat
1tsp dry mustard
2TBSP allspice
1 tsp cure #2
1TBSP fine ground black pepper
1/4 cup dark brown sugar
5 crushed bay leaves
Salt 8.5% weight of meat
1tsp dry mustard
2TBSP allspice
1 tsp cure #2
1TBSP fine ground black pepper
1/4 cup dark brown sugar
5 crushed bay leaves
cogboy, thanks for the offer, problem is I am 15,000 klms away Downunder!!!!!!, but if I am ever over your way I am sure a smallgoods tasting is on the agenda.
crusty, pork shoulder was on special at IGA supermarkets in Melbourne a few weeks ago for $3.99kg, I bought 8 shoulders, last week they had pork legs for $4.99kg, I managed to get 5 this time, some will end up as my own smoked ham.
shuswap, no odour at all and their shouldn't be any if it is cured and sealed properly, only smell was a gentle hint of allspice.
Redzed, it was made from pork shoulder, I removed the small amount of bone.
Thanks to everyone for their comments.
crusty, pork shoulder was on special at IGA supermarkets in Melbourne a few weeks ago for $3.99kg, I bought 8 shoulders, last week they had pork legs for $4.99kg, I managed to get 5 this time, some will end up as my own smoked ham.
shuswap, no odour at all and their shouldn't be any if it is cured and sealed properly, only smell was a gentle hint of allspice.
Redzed, it was made from pork shoulder, I removed the small amount of bone.
Thanks to everyone for their comments.
Lindsay,
I am still amazed at the price of Pork in some outlets.
We had pork shoulder here on special once for $ 2.99, back legs for $ 3.99.
One of the butchers told me that the buying price for shoulder was $ 3.20.
The $ 2.99 was to get people in the door.
Nevertheless, I just can't see how these poor cockies make a living at those prices.
I am like you probably, my deepfreezer is chockablock, a stick icecream won't even fit in.
Lots of hardwork coming up shortly to make room for more specials.
Cheers mate,
Jan.
I am still amazed at the price of Pork in some outlets.
We had pork shoulder here on special once for $ 2.99, back legs for $ 3.99.
One of the butchers told me that the buying price for shoulder was $ 3.20.
The $ 2.99 was to get people in the door.
Nevertheless, I just can't see how these poor cockies make a living at those prices.
I am like you probably, my deepfreezer is chockablock, a stick icecream won't even fit in.
Lots of hardwork coming up shortly to make room for more specials.
Cheers mate,
Jan.
AS Misty Gully in Australia says: "The bags are a result of European intelligence that developed the technology that is built into the bag that allows oxygen in and moisture out, all without spoiling." Such is not the case with vacuum sealing bags. UMAi is the trade name for the North & South America distributor.Divey wrote:Can some please explain to me why these UMAi bags are so different to any other home vacuuming bags like the Sunbeam Foodsaver.
Phil