EJ Reviews: Umai Dry Aging Bags Charcuterie

[@jeffhaddox2239]

Wow Dr. Charcuterie, you’ve done it again!!!

[@philippowell6594]

1) I think you are hilarious. I love the side commentary. 2) This is great info. Thank you for making the video.

[@RedCowEntertainment]

no problem! thanks for watching!

[@Fullnelsonbbq2020]

Awesome video thanks for sharing. “Gotta cut off all the dangles”.... sweet quote👍🏼

[@chaosstudiosdesign5974]

You are hysterical! However I really appreciate how you described the method. This will make my attempt easier! Thank you!

[@Chris-Huntley]

The video was edited so if you weren't paying attention, you wouldn't know that if you visit, you are never leaving alive.

[@TheDjrosty9]

EJ pall please add me to the guests list for the next dinner. My bags are packed and I’m ready to go 🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@gregmcb5305]

Coppa is my favorite cut I love to sous vide it at 145 with some Celtic sea salt( it’s really good salt the makai salt apparently has a huge amount of trace minerals but I haven’t tried that one yet but the flour de sal is great)

[@tomsekula8767]

Just made fiochiona sausage delish paired with reggiano cheese have done the German hunters sausage great co let's us make a taste of the old world see ya

[@j38911]

can i ask a question - so you just bought the regular umai dry age bag or there is a specific one? i h ave the food saver bags and always wanted to make my own charcuterie

[@riptideking543]

If using equilibrium curing method- no need to rinse meat after curing. The seasoning and salt on outside only make it better.

[@bradleehuskins17]

Try the sausagemakers bags

[@gregmcb5305]

Why did you not just use the umai bag the whole time?

[@arcturusbbqsausagemaking2435]

Great video I have two Capicola's drying in the fridge in Umai bags, Im about 9-1/2 weeks in and it started to develop a little bit of white mold is it good or should I toss it in the trash ?

[@RedCowEntertainment]

Well I’ve had white stuff on the outside one time and I cut it off and it was fine. If it’s cured properly I’m assuming mold wouldn’t penetrate deep. So honestly I’d cut that piece off. Try a small piece of the rest of it, if it’s overwhelmingly mushroomy or fungus tasting, toss it. Whatever you do, I’m not liable for your health outcomes hahaha 🤣

[@RedCowEntertainment]

Also if it’s white mold, it’s generally fine. If it’s green or black. Toss

[@arcturusbbqsausagemaking2435]

@@RedCowEntertainment Yeah I researched it as long as its White mold its fine, I took them out of the Umai bag wiped the mold off drenched it in dry Merlot wine ,Dried them off hung the in front a fan until dry ,Put them back into new Umai bags they look and smell fine ,I only have two or three weeks until they are done .....Thanks bro

[@armyguy209]

How long does this last after you slice it?

[@benwhite1546]

So how will dry aged ribs turn out?

[@mneeley490]

Liked the vid, I use UMAI all the time. But I would not handle cure #1 or #2 without using latex gloves. Hope you washed your hands quickly after filming. If it gets on your skin, it will start curing you.

[@ryantakamine]

Do you cut off the Pellicle before slicing?

[@RedCowEntertainment]

Not for this no. After you are done drying it in the UMAi bag, youcan put it in a regular vacuum bag in the fridge for a while and the moisture will more evenly distribute itself in the meat. I usually don’t have patience and just eat it hahaha

[@Chris-Huntley]

Love you too.

[@TehKei]

cool stuff

[@elmarbagir3764]

Hi, don't you think that UMAI bags method is just a bit more advanced and expensive version of old fashioned cheesecloth and meat netting?

[@RedCowEntertainment]

Elmar Bagir yeah probably. My father in law just hangs meat in the basement the old fashioned way. I’m too much of a coward so I buy special plastic bags like these.

[@kdaddy310]

Got any Pro-szchoot ?

[@RedCowEntertainment]

Kurtis Stoddard just some mutzarell!!!

[@rubbnsmoke]

244 grams? I read that scale as 2044 grams. And trust me as someone who's been making various kinds of charcuterie for many years, once your meat is cured as long as you have a spot in your basement to hang it that stays 60 or below you're good to go. And forget those cheater bags, do it the real way. The end result is FAR superior.

[@inerlogic]

A cousin of mine Umai'd a giant slab of cow, hacked it up and food savered a Flintstones sized piece for me... it's been in my freezer a while.... i'm kinda scared of it....

[@rscholey85]

John O'Brien don't be scared of it what did we do before refrigerators put them in salt and hanged them in the cellar just cut the black bark off the outside and cook it as normal 👍

[@KM-pq7jk]

Buy collagen sheets, far cheaper than these bags made of the same.

[@eugenecampanella9476]

hello did you pat dry the meat after you washed it? let me know i want to try this :D

[@RedCowEntertainment]

Eugene Campanella you should have the meat slightly wet so the bag adheres to the surface. It doesn’t have to be dripping wet, just slightly wet. So no, you don’t have to pat dry.

[@somethingforeveryone4206]

You this dude is nutts

[@gregmcb5305]

And what are my chances of dying if I did this?

[@chrismessina3236]

The north knows meats well ! If yer not from here then lol good luck learning anything the natives know ! Probably the same way where yer from

[@MrRichardnantel]

what if you don't use the instacure could it still work it's the nitrates that i don't like too much. thank you

[@Guywithcrazyideas]

fun video and I have the attention span of a bug

[@s.a.schmitt]

Don’t cut off ALL the dangles....I mean....some dangles are necessary. 😳

[@charlie_mario6292]

Bg

[@davetoedter91]

Oooo my, dry aged meat!

[@kamala2111]

Old meat 101

[@mcswabin207]

Why is your act that one of a man child?

[@beaconeersofthesevenmaps3467]

Pink salt? Big no-no