The Sopressa is almost finished. Just 1/2 dozen slices left. Great taste but a bit chewy.
The Coppa in the picture above has been in the bags for only 5 days and has just 9% weight loss. Still a long way to go.
I started making sausages a couple of years ago after getting an interest in cooking. But making salami was difficult while living in the sub-tropics. Until I discovered the UMAi bags late last year.
And for the Beer.. well, I also brew my own. Mostly European Style Lager.
UMAi dry aging bags
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- Newbie
- Posts: 6
- Joined: Sat Jan 24, 2015 04:06
- Location: Brisbane
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- Newbie
- Posts: 6
- Joined: Sat Jan 24, 2015 04:06
- Location: Brisbane
Coppa's drying
Your Coppa's look great, aim for 35-40% weight loss. I noticed that the bags don't touch the meat 100%. Just rectify it by putting them into some stretch netting, your butcher will give you some.