The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Salumi Making › Salumi Making with UMAi Dry® › How to prevent salami from overdrying over time
- This topic has 4 replies, 2 voices, and was last updated 3 years, 6 months ago by
Andrew Duff.
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November 16, 2019 at 10:34 pm#3623
See AlsoSalami, Sopressata, Pepperoni and MoreWhat is that stuff on the outside of my salami?SALAMIIs Salami Healthy? Here's What the Science SaysMember
Hello there!
While I love my salumi and charcuterie with UMAi Dry bags, I have one little problem.
Since we can’t consume all of the dried and ready salami or prosciuttini, I was wondering what the best way of preventing it from keep on drying? Otherwise things get too dry and hard. Do remove the meat and/or sausage from the drybag? Do I keep it in the bag, but wrap into something else like paper or cloth?Would much appreciate your advice!
Best regards,
Konstantin.November 16, 2019 at 11:10 pm#12714
Keymaster
Hello, Konstantin.
Most customers prefer to vacuum seal the Salumi once it reaches the target weight. This way the moisture will equalize edge to edge, and the sausage will not continue to dry. If you wrap in paper or leave in UMAiDry, the meat will simply fossilize.
November 16, 2020 at 3:45 am#13337
Member
quote BagLady” post=15095:
Hello, Konstantin.
Most customers prefer to vacuum seal the Salumi once it reaches the target weight. This way the moisture will equalize edge to edge, and the sausage will not continue to dry. If you wrap in paper or leave in UMAiDry, the meat will simply fossilize.
I had the same question as Konstantin. If I haven’t got a vacum sealer can I simply leave them in a zip lock bag or air tight container?
Thanks
November 28, 2020 at 12:03 am#13361
Keymaster
Hello, Andrew.
First of all, sorry for the delayed response. You will get a much quicker answer on of new Help Center, umaidry.com/help.
You can certainly hold the meat at target weight in a zip lock or air tight container. The benefit of vacuum sealing is that you eliminate the small, mold-welcoming environment that these two storage options invite.
You might try putting in zip lock, then using the water immersion method to press the air out, and bring the plastic into best contact with the surface of the salumi.
Hope this helps.November 29, 2020 at 3:26 am#13365
Member
Thanks, I’ll give it a go
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