Homemade Sausage Making

Pat,
I was under the belief that loss of vacuum in the UMAi bag was not a reason to need to terminate the process. Did you have a secondary reason or am I mistaken? I frequently have had loss of vacuum with the bags (if it happens it is typically the salami) and I am pretty certain I saw this discussed in the UMAi forum and that it was not an issue. In my own processing, release does not seem to have effected the results. I am only recounting this on the off hand chance you would have preferred to allow that first pancetta to dry further.

BTW That first one was looking nice.

I know they will continue to cure even though they loose the vacuum--I just needed an excuse to do a taste test and the loss of vacuum occurred at the right time .

That's as good a reason as any.