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
mt first Lonza
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- User
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- Joined: Wed Nov 30, 2011 16:38
- Location: Victoria BC
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- User
- Posts: 77
- Joined: Wed Nov 30, 2011 16:38
- Location: Victoria BC
Lonza
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
Thanks for your encouragement!
Bert