There should be bactoferm in the salumi kit but not the charcuterie kit.cogboy wrote:My salumi and charcuterie kits arrived yesterday, I should have read the contents closer before ordering. There is no Bactoferm included w/ the salumi kit,time to order more stuff!
My Journey with UMAi Bags
Not in mine,I received instacure #2 in the charcuterie but no bactoferm is listed in the salumi packetShuswap wrote:There should be bactoferm in the salumi kit but not the charcuterie kit.cogboy wrote:My salumi and charcuterie kits arrived yesterday, I should have read the contents closer before ordering. There is no Bactoferm included w/ the salumi kit,time to order more stuff!
The Capicola was rinsed off, dried and smothered in Paprika. It was then placed in a UMAi bag and vacuum sealed. It weighed 1483 gms and needs to rest in the fridge until 30 - 40% of its weight is lost. When it first went into the fridge it weighed 1438 gms. Seems to be going in the wring direction.
Today I emailed UMAi asking them to confirm that their bags are the Tub-ex Tublin #10, not the Tublin #00 or Tublin #05. The 00 and 05 can be used for smoking meat but not the 10. No answer as yet and I`m not holding my breath.
Big improvement in our hardware as today we took delivery of our 20.5 cu ft upright freezer so DW doesn`t have to go diving any more in the small 20 yr old chest freezer. Hmmmm a curing chamber, eh!
Today I emailed UMAi asking them to confirm that their bags are the Tub-ex Tublin #10, not the Tublin #00 or Tublin #05. The 00 and 05 can be used for smoking meat but not the 10. No answer as yet and I`m not holding my breath.
Big improvement in our hardware as today we took delivery of our 20.5 cu ft upright freezer so DW doesn`t have to go diving any more in the small 20 yr old chest freezer. Hmmmm a curing chamber, eh!
About the same here in Australia if the specials are on. It is better to buy a whole forequarter here at $ 2.99 kg. Back legs same price.
Although belly pork is $ 15.99 kg.
Same as Ribs only racks.
You Americans have a lot to answer for. Ribs were given away as dog bones, same as lamb shanks until the cooking shows started on Satelite TV from Guess Where?
Now all this stuff costs a small fortune.
I'll be sticking to whole forequarters.
Cheers,
Jan.
Although belly pork is $ 15.99 kg.
Same as Ribs only racks.
You Americans have a lot to answer for. Ribs were given away as dog bones, same as lamb shanks until the cooking shows started on Satelite TV from Guess Where?
Now all this stuff costs a small fortune.
I'll be sticking to whole forequarters.
Cheers,
Jan.
Costco in BC sells only case lots of boneless skinless picnics. That cut is suitable for sausage. You need the top part of the shoulder, (called pork butt in Canada and Boston butt in the States), to cut out the coppa. Butts are available at Costco stores south of the 49, but not here.Shuswap wrote:I just bought the coppa muscle from our local butcher but it was pricey at $4.27/lb. Now that we have the extra freezer space, I'll be buying the whole pork shoulder at Costco.
Looks like you're on to something big, Phil. I hope we don't have to pool our resources, buy the stuff by the 1000 kg bale, and keep it in the shed in CW's back yard.Shuswap wrote:Today I emailed UMAi asking them to confirm that their bags are the Tub-ex Tublin #10, not the Tublin #00 or Tublin #05. The 00 and 05 can be used for smoking meat but not the 10.
...although getting together there every so often for sausages and Arbuckles wouldn't be half bad.
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UMAi has not responded to my email asking them to confirm that their bags are the Tublin #10 bag which cannot be used for smoking meat (unlike Tublin #00 or #05).
It is interesting that Misty Gully in Australia is offering both types of bag and has also developed a substitute for the Vacmouse insertion strip when sealing the bags.
Misty Gully suggests substituting a strip of the Foodsaver bag if the regular insertion strip is not available. I tried that but could not get a seal with my V2244.
It is interesting that Misty Gully in Australia is offering both types of bag and has also developed a substitute for the Vacmouse insertion strip when sealing the bags.
Misty Gully suggests substituting a strip of the Foodsaver bag if the regular insertion strip is not available. I tried that but could not get a seal with my V2244.
Hi Phil,
My vacuum sealer does not work with the UMAi bags properly either. Now I am shopping around for a decent Italian sealer.
I still used UMAi bags for my first 2 Coppa's but instead of sealing them I just wrapped them in the bags and put them in stretch netting.
They have dried very well and should be ready in about a week as I am aiming for a 40% weight loss.
Good luck,
Jan.
My vacuum sealer does not work with the UMAi bags properly either. Now I am shopping around for a decent Italian sealer.
I still used UMAi bags for my first 2 Coppa's but instead of sealing them I just wrapped them in the bags and put them in stretch netting.
They have dried very well and should be ready in about a week as I am aiming for a 40% weight loss.
Good luck,
Jan.
I also forgot to mention that on the UMAi Forum there is now a post that explains how to alter vacuum machines so you can get a good seal with their bags.
Lots of photo's and a good explanation.
The guy certainly went to lot of trouble as his post was initiated by my query
of sealing problems with their bags.
GREAT READING.
Jan.
Lots of photo's and a good explanation.
The guy certainly went to lot of trouble as his post was initiated by my query
of sealing problems with their bags.
GREAT READING.
Jan.