Curing more meat today

[OldUsedParts]

WOW

[Txdragon]

Looks like they turned out pretty good! I'm digging the findings on the evaporation issue but I believe there's a few more variables to consider. How much liquid, and the temp of the fridge. If you put 3 cups with exactly 8 oz of water in each one and leave one on the counter, 1 in the fridge, and 1 outside, the evaporation rates will differ. The colder the ambient temp, the slower the process.

[Copasspupil]

Temp was usually around 34-37*. Currently I have a whole brisket which was dry aging while this was happening. The humidity was 65-100% during the swings. I had 10 pieces with I’d guess anywhere from 1/4-1/3 cup depending on the size and only had 1 which had significantly more liquid at the end. Some was more of a light coating. I sprayed them down with a penicillin water mix. I was planning doing another round for the fully encased ones that needed to be punctured. The Umai bags were hard to seal. I watched a video that states you need to crinkle them up prior to sealing to get a better seal. They also stated to use a vacmouse to help also. They come this week and I’ll try again.

[Copasspupil]

Success with sealing up a Umai bag tonight. All sealed and yes you have to use the vacmouse inserts.

[Rambo]

[Copasspupil]

Here’s the final hangings. 5 weeks left then check them out. The date I’m shooting for is August 15 at the least. More based on the 40% reduction in weight than the age.

[OldUsedParts]

So that's the 10 pieces of Brisket in there now This really intrigues me and I am so curious as to what's gonna happen, altho I would NEVER attempt to do something like this - - - - I do also admire your passion and determination

[Copasspupil]

No it’s the pork tenderloins 8 I think. Those are lonzino style of dry aged meat. Think of a sliced pepperoni for 2, a couple smoked ones for added flavor and the rest are a spicy peppered dry cured meat all done EQ method. The two larger ones are a center cut pork shoulder are coppo and braeseola style. It really is just think cut of dry and cured pork. The brisket you see is in the middle of August heading back to a butcher to make some wonderful ground beef for a burger and the chili grind I spoke of before.

What happens next it just letting them dry out and reduce in weight. They’ve been cured already. They hang until their weight drops by 40%. They head to the sliced after or my knife. Prior to the umai bag placement, they got sprayed with a penicillin to avoid the bad mold. Sometimes they get a white mold and that’s what you see when buying pepperoni or some salami at the butcher.

[OldUsedParts]

Probably a stupid question ?but? did you have to get a prescription for the penicillin

[Copasspupil]

Not a stupid question. Most items can be purchased from www.sausagemaker.com for the umai bags and the penicillin powder and get the vacmouse at umai if you want. No prescription needed.

[Rambo]

http://curingandsmoking.blogspot.com/

[Copasspupil]

What happened to the guy? Been 4 years since he did anything?

[Rambo]

He’s a Legend here. Look at the announcement Forum. He passed

[Copasspupil]

Well that’s not what I expected. Nothing like inserting my foot or two in my mouth. Sorry.

[Rambo]

Well that’s not what I expected. Nothing like inserting my foot or two in my mouth. Sorry.

Nah, don't sweat it; no biggie Brother