Search found 573 matches

by LOUSANTELLO
Thu Dec 31, 2015 18:55
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 18814

Ok. I really don't know what this is telling me now being I did not test the PH when I filled the bags, but let's try this. My book is on the way, in the meantime, I received my Milwaukee MW102 with the meat probe today. I performed a full calibration. I cut one of the one pound soppressata's in hal...
by LOUSANTELLO
Wed Dec 30, 2015 18:09
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 20478

I just spoke with Brian at Milwaukee yesterday. He is very helpful. The MW102 compensates the PH taking temperature into consideration. He did tell me the fact that if the contents you are measuring is within 45-85 degrees, the temperature will only affect the PH by 1/100th of a point, which is why ...
by LOUSANTELLO
Wed Dec 30, 2015 01:22
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 18814

OK, I have his other one and based on reviews, they said it was pretty redundant. I will acquire the other one. In the meantime, "where am I supposed to go with PH?" When should it get there? And does it stay there once it's there?
by LOUSANTELLO
Wed Dec 30, 2015 01:07
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 18814

Which book are you referring to. The book I have is Home Production of Quality Meats and Sausages
by LOUSANTELLO
Tue Dec 29, 2015 23:00
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 18814

OK, so now after this venture, I consider an experiment and lesson. I have an accurate scale and from now on, I will measure in grams and Kg. What kind of ticks me off is I clearly called Umai and they told me to make sure I watch the video, which is what I did. The recipe on the video shows 1/8 tea...
by LOUSANTELLO
Tue Dec 29, 2015 14:42
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 18814

Here's the answers to the questions. I made them in 15 pound batches. In a 15 pound batch, I added 3 teaspoons of instacure #2 and 3 teaspoons of dextrose. I also added 3/4 teaspoon of T-SPX (1/4 teaspoon per 5 pounds diluted in distilled water. When I calculated the salt, I calculated 3% of 5 pound...
by LOUSANTELLO
Tue Dec 29, 2015 02:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 18814

UMAI drybag questions

I sent an email to Umai today with no response, so I figure I would try here. I made 46 pounds total using the correct dosage of instacure #2 along with the correct dosage of T-SPX and dextrose. I was the goof that did not calculate the salt correctly. The salt dosage is sitting at about 1% salt. I ...
by LOUSANTELLO
Tue Dec 22, 2015 15:15
Forum: Dry Cured Meats and Sausages
Topic: Salumi netting
Replies: 1
Views: 2564

Salumi netting

Does anybody have any suggestions where I can buy netting for 50mm Umai Drying bags? I've been tying them myself and thought there has to be a better way. Thanks
by LOUSANTELLO
Mon Dec 21, 2015 23:42
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 14977

Image
by LOUSANTELLO
Mon Dec 21, 2015 23:37
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 14977

Thank You . It's been one week since I filled them and I used the wire tie method, which is the way they are recommending now. I packed them good. I did not weigh them until after the 72 hour fermentation process, but I do have accurate weights as soon as I put them in the refrigerator. The bags are...
by LOUSANTELLO
Sun Dec 20, 2015 23:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 14977

I assume the temps and humidity you gave me is based on casings and not dry bags? I never realized the temp to be so high. That's great to know, which give me more reason to put an outboard temp sensor on the refrigerator. I don't think a conventional thermostat in a refrigerator will even go that h...
by LOUSANTELLO
Sun Dec 20, 2015 21:57
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 14977

OK, thank you. So let's assume I'm not here to save money on cheap product. I looked at the Auberins controllers. I am in the automation business. Wiring and other sorts it not an issue. I will have a way to use Auberins and monitor them thru my own controller which will email me notifications. That...
by LOUSANTELLO
Sat Dec 19, 2015 19:42
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 14977

Just looking at the air-2, I assume you plug the refrigerator into the temperature outlet and the air-2 supplies the voltage for the refrigerator? Humidifier plugs into the humidity outlet? I understand this however, I still don't understand if you can dehumidify and whether you have to. Thanks again,
by LOUSANTELLO
Sat Dec 19, 2015 19:30
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 14977

Hello Bob, Thanks for the info. So other than a frost free refrigerator, which this is, are there any other ways to reduce the humidity level? I guess the question is do I want the humidity lower? I have another refrigerator with 2 21 pound bone in prime ribs in Umais right now. I am going on the 14...
by LOUSANTELLO
Sat Dec 19, 2015 16:34
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 14977

Also, can this same procedure be done with natural casings?