umai salt percent is wrong !!! need help asap

edukimi
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Post by edukimi » Fri Oct 02, 2015 17:09

Pat,
I was under the belief that loss of vacuum in the UMAi bag was not a reason to need to terminate the process. Did you have a secondary reason or am I mistaken? I frequently have had loss of vacuum with the bags (if it happens it is typically the salami) and I am pretty certain I saw this discussed in the UMAi forum and that it was not an issue. In my own processing, release does not seem to have effected the results. I am only recounting this on the off hand chance you would have preferred to allow that first pancetta to dry further.

BTW That first one was looking nice. :)
NorthFork
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Post by NorthFork » Fri Oct 02, 2015 17:41

I know they will continue to cure even though they loose the vacuum--I just needed an excuse to do a taste test and the loss of vacuum occurred at the right time :???: .
I've always tried to set a good example for others-but many times I've had to settle for just being a horrible warning!
edukimi
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Post by edukimi » Fri Oct 02, 2015 19:56

That's as good a reason as any. :)
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