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Switch to Umai after 2 months traditional drying

  • buldogg
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1 month 2 weeks ago #16053 by buldogg
I Quick question,
I have a speck following Rhulmans method that has been hanging for 2 months and I am having trouble keeping humidity constant.
7.5lb shoulder Glouster old spot that cured for a month cold smoked for 12 hours and been hanging for 2 months now 27% moisture loss.

1. Can I moisten and seal in a Umai bag for the remainder of the necessary time?
If so should I vac seal and equalize for a month before Umai. Also mold on or

Thanks for the help!!!!!
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1 month 2 weeks ago #16056 by RRP
I believe you will get some good advice if you use this link on FaceBook:
UMAi® Salumi, Charcuterie and Dry Age Meats
Ron
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1 month 2 weeks ago #16057 by buldogg
Facebook is of no help they deleted my question.
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1 month 2 weeks ago #16058 by RRP
hmmmm, OK - let me try something else...
Ron
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1 month 2 weeks ago #16059 by BagLady
I’ve written to the Facebook group moderators to ask why are you question was bounced. They do run a pretty tight ship in requiring people to be discussing UMAi Dry related issues. Perhaps your question was misunderstood.

The point is, in all honesty we have never recommended bagging meat that has already been aging for sometime. Without any experience, it would be improper to try to advise you.

Dry aging geek
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1 month 2 weeks ago #16060 by buldogg
That is a understatement, I tried to clarify and didn't get much of a reply, perhaps some sensitivity training could help.
I appreciate your efforts and advice I will let you know how it works out.
I am still a huge fan of Umai not so much of the FB group.
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