UMAI drybag questions
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I have an MW-102 and a MA920B/1 Meat probe. I calibrated the probe according to the directions using the 7.0 and 4.0 solution, obviously cleaning the head between the two like they say to do. Once calibrated, I cut one bag in half and tied the ends off leaving 4 ounces of meat out of the bag. I probed and temperature the 4 ounces of meat with the meat probe. 5.53. The two half bags that I died the ends off are back in the refrigerator. The 4 ounces is just in a ziplock bag for now in the refrigerator.
You may want to retest with the instructions that are online for that meter and MA920B/1 probe: http://www.milwaukeeinstruments.com/phinmeat/
You can also just mash and mix with a fork instead of a blender.
At the very least moisten the area in the dry meat with some water....That is how they test whole muscles or cheese.
You can also just mash and mix with a fork instead of a blender.
At the very least moisten the area in the dry meat with some water....That is how they test whole muscles or cheese.
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- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
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- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
UMAI drybag questions
Hi all
I continue to humbly seek your knowledge
Ive bought UMAi salumi 50/500mm casing for dry agring sausage.
Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.
My question is: do you think a normal basement will do the trick as well?
Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:
Basement cellar? is maybe around 62 F / 16-17 C degrees.
Big thanks in advance
Ps. Using cure and culture in my mix ofc Ds.
I continue to humbly seek your knowledge
Ive bought UMAi salumi 50/500mm casing for dry agring sausage.
Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.
My question is: do you think a normal basement will do the trick as well?
Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:
Basement cellar? is maybe around 62 F / 16-17 C degrees.
Big thanks in advance
Ps. Using cure and culture in my mix ofc Ds.
-
- Forum Enthusiast
- Posts: 573
- Joined: Fri Dec 18, 2015 23:35
- Location: Chicago
Re: UMAI drybag questions
If you are using Umai, they are made for refrigeration. If you are curing without umai, 62 is still very high, although supposedly the Calabria pork shop hangs their’s from the ceiling in the store and they told me they keep it at 62. I wouldnt.
Re: UMAI drybag questions
A few years ago I experimented with Spanish Chorizo cased in the Umai salumi tubing. Part was dried in the fridge and part in my curing chamber. Results are in this thread: viewtopic.php?f=26&t=7573
Re: UMAI drybag questions
Opporne is a Russian troll. The above question relating to using Umai bags is dated and from another forum submitted by another user All other posts by this troll followed the same pattern and have been deleted. User has been banned.