first cured meat

[Dwain Pannell]

I began my journey to turn inexpensive cuts of meat into charcuterie works of art last night with Lonzino, Bresaola, and Capicola. Here is the Lonzino beginning the cure:

See you in a week after the cure.

 

[Bill Schultz]

Yea Baby, I'll be waiting

 

[Steve W (Weave)]

Can't wait to see the coppa!

 

[Pat Romero]

Looking forward to your results, Dwain!

 

[tjkoko]

Looks good. How do you plan to age the meat?

 

[Dwain Pannell]

I am going to use Umai dry bags.

 

[tjkoko]

Looking at the Umai website, it appears that a vacuum sealer is required. FWIW you could probably get your Instacure #2 and other ingredients cheaper at TheSausageMaker.com or AlliedKenco.com.