mt first Lonza

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ajwillsnet
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mt first Lonza

Post by ajwillsnet » Thu May 05, 2016 22:44

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 our any further. Should I leave it in the sealed Umai bag and vacuum seal from there?

Thank your your help.

Bert
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Bob K
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Post by Bob K » Fri May 06, 2016 10:35

Bert-
Treat the bag as if it were a casing. Remove and then vacuum seal for further aging.
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redzed
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Post by redzed » Sat May 07, 2016 15:02

Bert, I'm not sure whether your umai lonza needs three or four months of maturation in a vac bag. While it probably will not hurt it to keep it that long, I would eat it after 3 or 4 weeks.

BTW, congrats on getting into dry cured meats!
ajwillsnet
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Lonza

Post by ajwillsnet » Sat May 07, 2016 16:28

Thanks Redzed and Bob K: I enjoyed working on this. I made a Capicolla earlier this year and it turned out nicely so I thought I would give the Lonza a try. I will vacuum seal it today and let it rest for a month and try eating it. The next step is to progress to a proper curing and fermentation chamber.
Thanks for your encouragement!

Bert
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