Switch to Umai after 2 months traditional drying

Start
Prev
1
Next
End

buldogg
Topic Author
Offline
Fresh Boarder

1 month 2 weeks ago #16053 by buldogg

Switch to Umai after 2 months traditional drying was created 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!!!!!

RRP
Offline
Moderator
retired dude

1 month 2 weeks ago #16056 by RRP

Replied by RRP on topic Switch to Umai after 2 months traditional drying

I believe you will get some good advice if you use this link on FaceBook:
UMAi® Salumi, Charcuterie and Dry Age Meats
Ron

buldogg
Topic Author
Offline
Fresh Boarder

1 month 2 weeks ago #16057 by buldogg

Replied by buldogg on topic Switch to Umai after 2 months traditional drying

Facebook is of no help they deleted my question.

RRP
Offline
Moderator
retired dude

1 month 2 weeks ago #16058 by RRP

Replied by RRP on topic Switch to Umai after 2 months traditional drying

hmmmm, OK - let me try something else...
Ron

BagLady
Offline
Administrator

1 month 2 weeks ago #16059 by BagLady

Replied by BagLady on topic Switch to Umai after 2 months traditional drying

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

buldogg
Topic Author
Offline
Fresh Boarder

1 month 2 weeks ago #16060 by buldogg

Replied by buldogg on topic Switch to Umai after 2 months traditional drying

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.

Start
Prev
1
Next
End

Time to create page: 0.478 seconds