My Journey with UMAi Bags
Posted: Fri Jul 04, 2014 18:53
In this thread I will tell about my experience using the UMAi bags. I`m hoping to produce dried products that are reasonably cost effective without having to use a curing chamber - we`ll see.
I started reading everything I could about using the Tub-Ex bags supplied in North America by UMAi who has effectively used YouTube as its knowledge tool.
After 14 days from mailing, my UMAi Charcuterie and Salumi kits arrived after a stall in Cda Customs. As directed, I immediately put the T-SPX Culture in the freezer.
I then called my butcher, 27 miles distant, and he had available a fresh pork leg and a coppa. Off we went oblivious of the cost. It was 97F outside but no worries. We have an Engel fridge/freezer in the SUV and it was set at just above freezing. Living in a small rural community as we do this hobby would not be possible without the Engel - our nearest Costco is 1-1/2 hrs return travel plus the time for a Polish and Pepsi and making numerous other stops for general supplies.
The ham was $2.55/lb and weighed in at 20.6 lbs. The coppa was $4.27/lb and weighed in at 3.2 lbs. Putting these prices in perspective the cost of gas to make the trip was 1.39/litre ($5.25 US gal) - ouch.
Up at 4am today to study how to butcher the fresh ham. Next to the WD forum, my favorite source of learning about this hobby is YouTube where I watched 2 videos on skinning and de-boning the ham. Done. The meat was trimmed out with silver skin and unwanted fat removed. Three larger pieces were rolled and tied for Proscuitti and the balance cut up for Soppresata.
Meanwhile I have the coppa waiting for my first UMAi dried Spanish Chorizo.
I started reading everything I could about using the Tub-Ex bags supplied in North America by UMAi who has effectively used YouTube as its knowledge tool.
After 14 days from mailing, my UMAi Charcuterie and Salumi kits arrived after a stall in Cda Customs. As directed, I immediately put the T-SPX Culture in the freezer.
I then called my butcher, 27 miles distant, and he had available a fresh pork leg and a coppa. Off we went oblivious of the cost. It was 97F outside but no worries. We have an Engel fridge/freezer in the SUV and it was set at just above freezing. Living in a small rural community as we do this hobby would not be possible without the Engel - our nearest Costco is 1-1/2 hrs return travel plus the time for a Polish and Pepsi and making numerous other stops for general supplies.
The ham was $2.55/lb and weighed in at 20.6 lbs. The coppa was $4.27/lb and weighed in at 3.2 lbs. Putting these prices in perspective the cost of gas to make the trip was 1.39/litre ($5.25 US gal) - ouch.
Up at 4am today to study how to butcher the fresh ham. Next to the WD forum, my favorite source of learning about this hobby is YouTube where I watched 2 videos on skinning and de-boning the ham. Done. The meat was trimmed out with silver skin and unwanted fat removed. Three larger pieces were rolled and tied for Proscuitti and the balance cut up for Soppresata.
Meanwhile I have the coppa waiting for my first UMAi dried Spanish Chorizo.