Homemade Sausage Making

Do remember that when you hang anything in UMAi bags, there is a possibility for the meat and bag to loose contact due to tension between them. A decent elastic stretch netting bag would be helpful to nip down-the-line problems in the BUTT.
The best results with these bags is drying on a wire rack. That's my experience anyway.
Good luck,
Jan.

I nearly forgot to mention. Buy the strongest stretch netting available. It's re-useable if you cut it longer and use it wisely.
Cheers,
Jan.

Thanks Jan for the words of wisdom. I'll be sure to keep a close eye on the loin. I'm gonna call my local butcher to see if they carry the netting on the way home from the office today. If not, I've got Amazon gift cards that need to be used. Any advice on a specific #?

Jan, happy to have my concerns confirmed. RG, if you decide to add the netting you might also consider shortening up the bag.

Shuswap wrote:Jan, happy to have my concerns confirmed. RG, if you decide to add the netting you might also consider shortening up the bag.

I'll be surely adding the netting. I'm less concerned about the length of the bag though. It's already sealed and holding good as of now. I checked it last night and this morning so. Besides, adding the netting will decrease the load on the bag itself hanging so the bag won't have a need to separate from the loin. Now....if something does happen, I'll address that then.

RG,
Talk to your butcher first about the various sizes of netting available and if there are various strengths available.
I bought 5 different sizes of netting, the strongest available. My wife declared me absolutely mad as I bought them in 50 metre rolls at a super!!! special!!! price.
Well, that's my story and I'm sticking to it.
The only people that could supply them were Italians that imported them from the home country.
Cheers,
Jan.

Something possibly to keep in mind when doing things like this when using oranges is before you slice them grate off the zest and cover the meat with it (I usually rub it over the meat) as this will increase the orange flavour

I do this quite often on curing projects

BriCan wrote:Something possibly to keep in mind when doing things like this when using oranges is before you slice them grate off the zest and cover the meat with it (I usually rub it over the meat) as this will increase the orange flavour

I do this quite often on curing projects

BriCan, thanks for the notes. I'll definitely take them into account if I make this again....which I'm sure I will.

I guess I small update regarding the integrity of the bags hanging is in order. I wasn't able to get to the butcher to inquire about the netting. However, the bag is holding just perfect. It still has the exact vacuum as it did when I hung, and it's shrinking ever so slightly as the loin shrinks. I'm weighing it tonight, so I'll update that then.

2/9 weight update:
2/9: 1573 grams
140 grams lost...alittle over 8% lost