UMAI Prosciutto

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Kijek
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UMAI Prosciutto

Post by Kijek » Tue Jan 09, 2018 03:30

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.

Does anyone remember seeing that post on the prosciutto from a pork loin?

I want to see that recipe, as I do believe it was posted.


Note:This is such a great way in Umai bags to sometimes make a great product, as I am not ready yet to tackle the real deal hanging way.
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StefanS
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Post by StefanS » Tue Jan 09, 2018 13:56

Kijek wrote: made prosciutto from a pork loin.
Kijek wrote: prosciutto made from a pork tenderloin
Can I make hamburger from head of the cow?
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Bob K
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Post by Bob K » Tue Jan 09, 2018 14:10

Well prosciutto is made only from the rear leg of a pig (ham). You can make dry cured loins using basically the same process. https://www.meatsandsausages.com/hams-other-meats/dry

If you would like to add flavorings, spices, etc. and dry cure a loin ( not a tenderloin), look up recipes for Lomos and Lonzinos.

What you made from the tenderloins is call a Filetto

A product like a culatello or a fiocco made from hams would be similar to prosciutto and would be small enough to use the UMAI bags, although I'm not sure it would work due to the longer drying time. The bags are notorious for dry rim
Last edited by Bob K on Tue Jan 09, 2018 15:57, edited 1 time in total.
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Post by airbrush » Tue Jan 09, 2018 14:17

Yes dry rim. The fridge is just not the controlled atmosphere to produce a consistently good product. No more Umai for me.
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Post by Kijek » Tue Jan 09, 2018 18:10

Yes your right about the dry rim for sure, and thanks for correcting me on what the cured cuts are called, I appreciate that.
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Post by Kijek » Wed Jan 10, 2018 06:24

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 authentic way.
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Bob K
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Post by Bob K » Wed Jan 10, 2018 18:31

If you have the patience you can even out the moisture levels and soften the outer rim by vac sealing and storing refrigerated for a month or so, Works like a charm. :wink:
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Post by Kijek » Wed Jan 10, 2018 19:47

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.
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Post by G pop » Tue May 08, 2018 14:35

Hey Guys`

I live in a retirement comm. ( a lot of rules ) and have limited space so Umai works
for me, with that said they Umai says not to use a garage fridge I thought it might be because
of the winter months and the defrosting cycle ?
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Post by redzed » Tue May 08, 2018 15:37

Standard fridges may not work well in an environment where the temperature is too hot or too cold. They are built to function in what we consider "room temp". So it depends where you live and what the temperature swings are in your garage. I have had the same fridge in my garage for 11 years and even though it's a 20year old Amana side by side, it's still running. But then our winters are quite mild and even on the coldest days in winter the garage temp is always several degrees above freezing. So if you have a fridge that works in your garage you should be able to make the Danish bag salami.
http://www.3goodones.com/3-things-to-kn ... r-freezer/
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Post by Bob K » Tue May 08, 2018 17:37

Garage fridges are fine. What you can't use are non-frost free models, like real old fridges or the dorm types.
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Post by G pop » Tue May 08, 2018 17:46

Thanks again Have been using a fridgadare fridge/ freezer garage model from Lowes for
a couple of years works fine I just wondered if there would be a problem using Umai
I started your Orange fennel pork loin yesterday !!! Now the long wait :smile:
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Post by Kijek » Tue May 08, 2018 18:57

I just opened and cut some of my lonzino that I made using Umai, it took me 3 months to reach 35% weight loss.
The end product came out super very good, I'm very pleased.

With Umai, you do get a little case hardening and that is somewhat fixable.
I believe it was Bobk how told me what to do in a situtation with some case hardening, so I give the credit to him.

What you do is re-seal it in a foodsaver vac bag and place it back in the refrigerator for a couple of weeks.
I did just that on an earlier cappy and let it sit for 3 weeks, it really mellowed out / softened the case hardening nicely and helped inprove the flavor as well.

So I just ate a bit of this lonzino and vac sealed and placed back in frigde for 3 more weeks.
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