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I'm pressing about 1.2 kgs of whole muscle. This is part of the process to make a product called Bundnerfleisch. Medium pressure applied only for 1 hr twice a week during the drying time. Plus I'd be doing this in the fridge.

Thanks Jim.

I’m new to this forum but have been a keen smoker for the last few years. I mainly do cold smoked trout, cheese and pork bellies in a bespoke smoker that I made. I’ve recently been drying cured whole muscles in Umai dry age bags as I don’t yet have a bespoke drying chamber. One of my projects is...