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Thread: UMAi Bresaola

  1. #11
    TVWBB Wizard CaseT's Avatar
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    Quote Originally Posted by Dan C. FL View Post
    That's really pretty and very cool!!! So, no cooking just curing with the seasoning?
    Dan that is correct, no cooking.

    The spices used are for flavor only and have nothing to do with the curing and drying process.

    This is a dried product. I did use cure #2, which is a commercial nitrate, and nitrite salt product. Also used was the UMAi dry bags which allow you to do the dry cure process in a refrigerator. Without the UMAi bags one would need a curing chamber wher you could control the humidity and temperature.

  2. #12
    TVWBB Wizard Rich G's Avatar
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    Very nice result, Case! So much fun to do these types of projects (especially when they turn out well!)

    Rich

  3. #13
    TVWBB Wizard CaseT's Avatar
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    Quote Originally Posted by Rich G View Post
    Very nice result, Case! So much fun to do these types of projects (especially when they turn out well!)

    Rich
    Thanks Rich! This did turn out great. Very tasty with a slab of cheese
    18.5" WSM, 14.5" WSM, (4) Mini-wsms, Mini-Za Oven, Minitisserie, GOSM Big Block, 1967 Casa Q

  4. #14
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    Very nice looking! Wine, Beer, Cheese....looks like a good friend to all of them.

    Just recently learned about UMai bags. I've always wanted to build a drying chamber. These bags seem like a much easier way.

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