I've been smoking meats for 40 years, but have never tried dry aging.  Read a bunch about making them and was in the process of setting up a dry curing chamber when I read about the Umai bags.   I had gotten LEM's seasoning packets for Christmas in the following flavors Pepperoni, Salami, and...

I used the UMAi website recipe which I believe is Marianski's. The sausage was fermented for three days and then into the fridge for two weeks. Total weight loss was 38% but they are still a bit soft in the middle for my taste.

I have been gifted umai bags. Can I ferment and dry them exactly as I would my traditional salami. The info given is vague other than 68 degrees during ferment and then into the fridge. I was thinking of fermenting and drying with them same temp and humidity as I normally would.

Hey gang!
Just completed my first Coppa project and all I can say is why did I wait so long!
I used the following recipe,
Cured two of them for two weeks. At two weeks, rinse and rubbed with spices. Tied, bagged and netted and in the fridge for 8 weeks. I pulled this at 38.7%. I wanted to wait for...

Hey gang!
First I would like to thank redzed for an amazing recipe. I followed it to a T with the Umai and it was incredible!
This project ran so smooth from grinding to mixing to fermentation to drying. I needed to make more of this like yesterday! The inside was so creamy. My daughter was eating...

Hey gang! Welp, on April 14, 2019 I finally dry cured meat. Before I continue, please don't think anything less of me for using Umai dry bags. I found this page here in February and i continued reading and reading and reading about these bags and knew this would be my best approach at dry curing...

I sent an email to Umai today with no response, so I figure I would try here.

I made 46 pounds total using the correct dosage of instacure #2 along with the correct dosage of T-SPX and dextrose.

I was the goof that did not calculate the salt correctly. The salt dosage is sitting at about 1%...

I have made several dry aged products now with the UMAi Dry process, and I really enjoy the results. Everything has worked very well, but the more I do it, the more this one question bothers me.

The UMAi Dry recipes use Cure #2.

Cure #2 includes both Sodium Nitrite (at the same level as Cure #1)...

I'm doing an orange whole pork loin using the UMAI bag, I was wondering if I cut it in half
crosswise or lengthwise then put it in the UMAI bag that it should dry quicker but would it
take away the quality by the shorter time ? I have one drying now following Redzed recipe

Thanks as always...

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...

Here goes my first shot at Lonzino. Picked this pork loin up this morning.
I'm going to use the Umai bag, only because the Filetto I made came out excellent and my curing chamber has stuff aging and I don't want to mess up the temps & humidity.
I know Umai / Dry Rim, well gonna try a suggestion...

This I have been doing a lot of experimenting with different stuff.
One is I made 2 cappicolas
One I did in a Umai bag and the other in a bung to air dry in my chamber.
I'll keep you posted on the results.
This is where I am at with both right now.

I have sliced my first banquet bag cacciatore as it has reached the right weight loss. Flavour is good but the mouth feel of the fat maybe not so nice. The bags were the 50mm size as my first salamis were a bit hard for my preference, and I tried to make this batch with bigger pieces. Will the...

Hi guys, I think I may have made a big mistake. I made salami using the umai bags yesterday, today I was looking back through the recipe and I have used 10g of t-spx not 1.0g to 2.25kg of pork. Will this make the salami inedible?

Thanks for your help I really don't want to trough out $150 worth...

Hello Everyone,
Im making my first lomo embuchado based on the recipe in Home Production by Marianski, but Im trying to adapt it to Umai since I don't have a curing chamber. So far Ive successfully made several salamis and one Coppa from this book using Umai and had great results.

Ive got a half...

The Tublin 10 dry age meat bags sold in North America as Umai, in Australia as Banquet are now sold in Europe as Lava.

They are all made from the same product made by Tub-EX in Denmark.

Kunde`s first charcuterie plate ;-)
All is made with UMAI bags

my first lomo.
2 weeks curing and 15 days drying in dry age bag. Daily dry about 2.5%.
In pic also liquid smoke products like salmon, emmental cheese paprika and garlic :mrgreen:

have anybody make like this 3 in 1 system?

I start to sell coming weeks Tublin® 05 smokeable bags in Finland and Thailand. I can send also worldwide.
At moment I use in my own business size 250x550 mm2 but later also 200x300 mm2 and 400x700 mm2 and tube for sausage around diameter 50 mm will coming.

at the moment

200x550 mm2 bags 10...

3 weeks in Umai and taste is ok. Using Umai recipe from their video
The breast pieces don`t have much fat, surely better if more fat.
Soon start make again :mrgreen:

I had scrap salmon and thinking what can do with it?
I minced add nitrite salt, seasonings, natural liquid smoke and add transglutaminase.
Mix all and then make a roll with help of plastic foil and vacuuming it and keep cold 1 day.
After that put in UMAI bag and keeping 4 days.
Now have good...

Hello to All: I just completed my first Lonza and have recorded a 35 % weightloss. In reading your posts, I see where is is worth letting it continue to age for 4 or 5 more months. I am willing to do this for a better end product, so I understand that I should vacuum seal it so that it does not dry...

Hi,
Doing my first Coppa in an Umai / Banquet bag.
I realise this has probably already been discussed, but I can't see it on any threads, so forgive me.
Should I still put my Coppa in a beef bung before sealing in an Umai? I believe it is not necessary, but I am thinking it could give it extra...

Umai announced that it now sells a pre-mixed blend of kosher salt and Cure #2, in packets to be added to a 5lb batch of meat mince. The proportions are 3% salt and .25% Cure #2. The price per packet is $6 ($7.8o CDN).

I buy cure #2 for $5.95 (CDN) for a 1lb(454g) package. I buy Italian sea salt...

Dry curing with the Umai bags has one advantage over using a curing chamber or cellar. Whenever I dried salami in the Umai tubes, it was ready in half the time it tooK for the same product to dry in my curing chamber. So now whenever I make a batch of salami, I case one in the Umai tube. The others...

I am making soppressata and went through all the procedures for adding Insta Cure #2, salt, Bactoferm and dextrose to the recipe. I laid them out in 65 degree temperature for 72 hours and now I have them hanging in a dedicated refrigerator at roughly 35-37 degrees. I weighed each one before I put...

Hello everyone i bought some great fat back from a local farmer raising mangalista pigs. i want to make some lardo does anyone have any good recipes? Also have umai bags that i will be using and have no curing chamber

just ordered some bags from umai and looking at there recipe for capicola it says 60 grams of the meats weight which is 3 percent. But they say to add 6 tablespoons of salt on 4.5 pounds of meat and that 110 grams of salt not 60. 1 table spoon of salt is 18-20 grams so i think there wrong right?...

Our local Costco has started handling some nice looking belly at a reasonable price so I picked up a smaller slab(7.8 lbs) and it is not pre salted or brined. My wife has wanted me to try making some Pancetta or Rolled Bacon for some time and I plan on trying it with this cut utilizing the Umai...

Basically following this recipe, believe its one of Stan Marianski's.

Recipe:
2.0 kg (4.4 lbs.) pork butt
2.0 kg (4.4 lbs.) beef chuck
1.0 kg (2.2 lbs.) pork back fat (or fat trimmings)
140 g. salt (3%)
12 g. cure #2 (do not use cure #1 in this recipe)
10 g. powdered dextrose (glucose)
15...

OK , Have humidity / temp chamber already running , can I cure my sausage, whole muscle meats in bags in chamber not fridge , Contacted bag co. And they didn't see why not , your thoughts would be appreciated. I am even testing a farmers sausage in muslin inside a bag at the same time as others are...

Looks good. A bit off the subject but I would like to pose a question based on an observation I have made. I haven't messed with the Umai bags yet but I have noticed that summer sausage hung in the cooler will continue to dry in the collagen casings and if left hanging in they will continue to dry...

Inspired by Red's Orange Lonzino, I started my own last night. Starting weight of the loin is 1716 g. Spice mix is very simple with 2.75% sea salt and .25% Cure #2. I cut up about 8 naval oranges, squeezed about half of their juice into the bag, and put all of them (the squeezed ones too) into the...

I am always keen to try something new when it comes to fresh sausage making, curing and smoked sausage. Over this Summer I have been growing plentiful quantities of a great tasting and smelling herb in Lemon Thyme. last year I made a Speck (which is somewhere hiding on this forum), it was a...

After some research and reading of successes people have been having using this method I thought I would give them a try. I am making a soppressata with T-SPX for fermentation. The instructions say to hang at room temp for 48-72 hours, but there is no mention of humidity. I understand that when...