Love the addition of the wine! I’ll try that on my next one. Currently drying one now. I add some crushed red pepper to mine during the cure to add a bit of heat. I also use the Umai bags which I have had great success with. Thanks for the vid!!
Yeah, a little wine goes a long way. 😉 Then you get to drink the rest! I love the idea of adding a little heat to it, too. You know, it's funny...I bought some Umai bags a few years ago and haven't used them yet. I wound up building my first curing chamber and didn't look back. I definitely need to use them, though. Thanks for the chat! 😁
You built a drying chamber? Did you post a vid on the build? I’d love to make one myself that way I keep the wife from complaining that I’m hogging up all the room in the fridge!
@@joeman70 🤣🤣 No kidding! Yeah, I put together a fairly detailed video on it: ruclips.net/video/KtXwZEo-AQw/видео.html It works great. My only upgrade will be to add a second fan to blow fileted air into the unit near the top. That will help reduce moisture quicker when I have it loaded right up. That's a winter project. Video on that to come, too! 😁
@@ThisDadGoesTo11 you are a LEGEND! Great vid! Is that an 80 bottle wine fridge? I'll start looking for some used ones. Would kill me to cut into a brand new one. ;)
@@joeman70 🤣🤣 Indeed it is. I found this one used, in fantastic condition, for a great deal. I also got it because I could download a parts diagram for this unit, in case I need to repair it and order parts in the future. It's treated me really well, and I'm super glad I did it. Good luck in your hunt for one! Thanks for the kind words. 🍻
You heed to remove the air from the dry age collogennwraps. You also want the meat wet. Lay t down and roll it into the sheets and fold, not spin twist the ends. The air pockets are why you had the mold issues. Of course white mold and pale sage green mold is ok but always let your nose be the final check.
Yeah, this one was weird. I don't typically get that issue with this particular method, but your reasoning definitely makes sense. I have tried the fold-over method before; they only thing I don't like is then struggling a bit getting the netting over the one side, as the casing wants to slide back towards the end of the meat. Thanks for the tip! 😁
Hey, there! Thanks for the kind words. So, I bought my collagen casings from a local sausage supply store. They were High Calibre brand. There is a High Calibre website that sells them, but it won't load for me, so I can't see if it's possible to order from them to Canadian addresses. 🤔I do see that there are some other options. One that I'd consider is testek.ca. Looks like $22.50 shipping for a few 5 packs of those casings (3 packs got a discount; they were then $23 per 5 pack), so that's the best price I could see for now. The pasted hog skin casings are really good, too...I just find they are harder to work with if you are needing to cut them, as they are more likely to tear than the collagen. Hope that helps! 😁
Hi please if you keep it vacuumed sealed how long would it last in the fridge, and when will it expire and would it get harder and loose weight? thanks
Hey, there. It will last almost indefinitely. I'm still rationing out a presunto that I made a couple of years ago. By keeping it cold and removing all air, it's incredibly difficult for nasty mold to do anything, and it doesn't rot. It's really amazing. As long as you keep it vacuum sealed, you don't really lose any moisture, other than any that comes out of the meat each time you reseal it. That same presunto I mention is almost the same moisture-wise as it was the first time I tried it. Thanks for the question! I hope that helps. 😁
For the equalization step (never done that, always just sliced mine once completed the weight loss step) what did you say you put it in to? The “weezer”? Is that the same fridge you used for dry aging it, a regular fridge? Something else?
Good question! It's my keg freezer (keezer is the abbreviated term home brewers use). Just a chest freezer I put on a temperature controller to keep a little cooler than a usual fridge. A fridge is totally fine. I use the keezer because I often have a lot of charcuterie equalizing or being stored, and it would occupy too much space in my kitchen fridge. 😅
True enough! Since then, I typically give the collagen (or pasted hog skin, if that's what I'm using) a little spray down with vinegar, which helps reduce mold growth and definitely makes it stick easier. Thanks for mentioning that! 😁
Truly a test of patience... the real trick is to space out batches of charcuterie, so you always have something on the go and something to eat! 🤣 Thanks for the kind words.
Love the addition of the wine! I’ll try that on my next one. Currently drying one now. I add some crushed red pepper to mine during the cure to add a bit of heat. I also use the Umai bags which I have had great success with. Thanks for the vid!!
Yeah, a little wine goes a long way. 😉 Then you get to drink the rest! I love the idea of adding a little heat to it, too. You know, it's funny...I bought some Umai bags a few years ago and haven't used them yet. I wound up building my first curing chamber and didn't look back. I definitely need to use them, though. Thanks for the chat! 😁
You built a drying chamber? Did you post a vid on the build? I’d love to make one myself that way I keep the wife from complaining that I’m hogging up all the room in the fridge!
@@joeman70 🤣🤣 No kidding! Yeah, I put together a fairly detailed video on it: ruclips.net/video/KtXwZEo-AQw/видео.html
It works great. My only upgrade will be to add a second fan to blow fileted air into the unit near the top. That will help reduce moisture quicker when I have it loaded right up. That's a winter project. Video on that to come, too! 😁
@@ThisDadGoesTo11 you are a LEGEND! Great vid! Is that an 80 bottle wine fridge? I'll start looking for some used ones. Would kill me to cut into a brand new one. ;)
@@joeman70 🤣🤣 Indeed it is. I found this one used, in fantastic condition, for a great deal. I also got it because I could download a parts diagram for this unit, in case I need to repair it and order parts in the future. It's treated me really well, and I'm super glad I did it. Good luck in your hunt for one! Thanks for the kind words. 🍻
You heed to remove the air from the dry age collogennwraps. You also want the meat wet. Lay t down and roll it into the sheets and fold, not spin twist the ends.
The air pockets are why you had the mold issues. Of course white mold and pale sage green mold is ok but always let your nose be the final check.
Yeah, this one was weird. I don't typically get that issue with this particular method, but your reasoning definitely makes sense. I have tried the fold-over method before; they only thing I don't like is then struggling a bit getting the netting over the one side, as the casing wants to slide back towards the end of the meat. Thanks for the tip! 😁
Love this video. Do you know of anywhere in Canada that sells the collagen casing wraps? Alot of the american sites won't deliver here.
Hey, there! Thanks for the kind words. So, I bought my collagen casings from a local sausage supply store. They were High Calibre brand. There is a High Calibre website that sells them, but it won't load for me, so I can't see if it's possible to order from them to Canadian addresses. 🤔I do see that there are some other options. One that I'd consider is testek.ca. Looks like $22.50 shipping for a few 5 packs of those casings (3 packs got a discount; they were then $23 per 5 pack), so that's the best price I could see for now.
The pasted hog skin casings are really good, too...I just find they are harder to work with if you are needing to cut them, as they are more likely to tear than the collagen.
Hope that helps! 😁
Hi please if you keep it vacuumed sealed how long would it last in the fridge, and when will it expire and would it get harder and loose weight? thanks
Hey, there. It will last almost indefinitely. I'm still rationing out a presunto that I made a couple of years ago. By keeping it cold and removing all air, it's incredibly difficult for nasty mold to do anything, and it doesn't rot. It's really amazing.
As long as you keep it vacuum sealed, you don't really lose any moisture, other than any that comes out of the meat each time you reseal it. That same presunto I mention is almost the same moisture-wise as it was the first time I tried it.
Thanks for the question! I hope that helps. 😁
Turned out great, Thanks
@@dougfriedrichs4560 Awesome! Enjoy every bite. Thanks for letting me know! 😁
For the equalization step (never done that, always just sliced mine once completed the weight loss step) what did you say you put it in to? The “weezer”? Is that the same fridge you used for dry aging it, a regular fridge? Something else?
Good question! It's my keg freezer (keezer is the abbreviated term home brewers use). Just a chest freezer I put on a temperature controller to keep a little cooler than a usual fridge. A fridge is totally fine. I use the keezer because I often have a lot of charcuterie equalizing or being stored, and it would occupy too much space in my kitchen fridge. 😅
Super bresaolla🎉
@@Garybarzha Thanks!! 🤗
get the collagen sheet wet and it will wrap the meat much better
True enough! Since then, I typically give the collagen (or pasted hog skin, if that's what I'm using) a little spray down with vinegar, which helps reduce mold growth and definitely makes it stick easier. Thanks for mentioning that! 😁
Thats a shit load of work and waiting time but looks outstanding!!!
Truly a test of patience... the real trick is to space out batches of charcuterie, so you always have something on the go and something to eat! 🤣 Thanks for the kind words.