Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: elkchaser54 on January 02, 2022, 11:05:55 AM
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Hey guys looking for your tips and tricks for using Umai bags. Like most of ya I got a new toy for Christmas and wanna use em. I've got a vacuum sealer and some bags with some appealing recipes. But I've come to you guys looking for those unwritten tips and ideas that can help the quality of my product come out. My first recipe is taking a tri tip steak roast curing it for around 7 weeks.
Tips I've heard for is that the first 7 to 10 days don't touch it then start rotating every few days once you get a good seal to the meat.
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I'm assuming you don't have a charcuterie chamber? I think 2 Guys & a Cooler on YouTube have a few videos on curing meat in a normal refrigerator you might want to check out.
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I will check them out ! Definitely doing it in a refrigerator. Don't have to worry about controlling humidity and temperature is a huge advantage of the umai bags.
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Place the sealed meat on a rack so that it has air flow beneath it and you won't have to worry about turning it. You want the meat to stick to the bag. The more you move it the less it sticks.
