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Recipes => Charcuterie => Topic started by: Meatball on February 03, 2017, 10:05:43 PM

Title: UMAI bags
Post by: Meatball on February 03, 2017, 10:05:43 PM

Does anyone have any experience with using the UMAI aging bags? I was curious about there charcuterie aging kit to make a capicola. The process of there's is interesting and was wondering about the end results.

Title: Re: UMAI bags
Post by: SconnieQ on February 03, 2017, 11:50:30 PM

Can't speak to charcuterie, but aged a prime rib for Christmas, and it worked extremely well. They are a good product.

Title: Re: UMAI bags
Post by: Meatball on February 04, 2017, 12:44:47 AM

Quote from: SconnieQ on February 03, 2017, 11:50:30 PM

Can't speak to charcuterie, but aged a prime rib for Christmas, and it worked extremely well. They are a good product.

        Does the process work as they claim...

Title: Re: UMAI bags
Post by: SconnieQ on February 04, 2017, 11:18:38 AM

Quote from: Meatball on February 04, 2017, 12:44:47 AM

        Does the process work as they claim...

I thought it worked great. I have attached some before and after photos (before trimming in the end). Because I got a late start, I only had 21 days to age it, which is the lowest you would go for prime rib. I received many comments on the tenderness and great texture. The flavor was very good, but you really need to go to 28 days minimum to get noticeable intensifying of flavor for prime rib. My next one I am going to go 45-60 days.

Title: Re: UMAI bags
Post by: Meatball on February 04, 2017, 04:17:31 PM

I am going to order the Charcuterie kit in the near future . I spoke to someone at the company and they were very helpful with some suggestions .

Title: Re: UMAI bags
Post by: Durangosmoker on February 05, 2017, 02:35:06 PM

What size bag did you use for the prime rib? And how big was the roast?