![Rolling Eyes :roll:](./images/smilies/icon_rolleyes.gif)
Original post and a few comments are on page 7 of this thread UMAi dry aging bags : http://www.wedlinydomowe.pl/en/viewtopic.php?t=6855
Bob
Any ways this is start till now. Almost there. End of the month I figure.
Took the recipe from Len poli http://lpoli.50webs.com/index_files/coppa.pdf
Also doing these in the UMAi dry bags. I have made these using the traditional curing chamber and it was very good so doing them in the bags this time will be interesting to see if there is a difference.
This after 14 days of curing in vac sealed bags. I seal them just before they pull up tight, this gives room for the liquid.
Out of the bags for a wash & a soak and to get the cure off.
Mixed up the rub to be put on before going into the bags.
The recipe calls for ground up fennel seeds, I had some wild fennel pollen that came from Tuscany so I used that. (expensive stuff)
All rounded up, cleaned up, tied up and netted
All rubbed down and into the bags, fold the bags over so the sealing edge stays clean.
Vac sealed and ready for the fridge.
You need to have air flow around the bags so a wire rack is a good idea.
In just one day they lost 30 grams
I,ll keep you posted from time to time. Should be around 8 weeks I'm thinking.
Small update. After sealing these into the dry bags I had noticed a film of liquid on the inside of the bags. I was a tad concerned about how the bags would get rid of it. Well today I can say it is all gone and the bags are bonding to the meat a lot more. So 7 days later they have lost 8% of their green weight. Seems to be going fairly well so far.
Update time. The one that started out at 1892 grams has lost 29.81% moisture
The one that started out at 1842 has lost 31.87% moisture. I figure the end of this month they will be ready. Which is about right for this type of drying...2 months usually works out to around 40%. That,s where we be heading.
See how dark they have turned. Love it. Firming up very nicely to.