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Post by smokey on Dec 17, 2013 12:31:20 GMT 10
I recieved a dry aging bag from Misty Gully a while ago to trial. On the instructions it say they can be used to make cured meats so I set about a Coppacola. Coppa is the pork neck, Meaning "Nape" Otherwise known as Collar Butt or Scotch Fillet. So I set about curing one. Then disaster hit. Here is is in the cure bag just about to come out for rinsing I tied it up using a butchers knot to get it into a round shape. Into a bath of Italian red. This helps set the PH for the slow drying process. Up to 6 months at 12c and 85% Humidity. More about that later. Then a fresh rub, To get this,, Ready to be bagged. And that is where things went wrong The Misty Gully bags do not work in a sunbeam cryovac. They really need the snorkle type. I tried scrunching to get air channels, Everything I could but ended up ruining the bag. So I was left with nothing to seal it with. I put it back into normal cryovac and now serching around for a Ox bung. They are expensive at $80 for 10. So I ordered some sheep bungs in the hope I can squeez this in. If I succeed in getting this thing settled and aging I will post what I did to make it.
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