Hellooooo

[Moonmadness]

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 to make Viandes des Grisons / Bundnerfleisch. This involves pressing the meat during the drying process for an hour at a time, twice a week. Does anyone know whether it would be okay to press the meat after it has been placed in a dry age bag. It would only be pressed for an hour then returned to the fridge to continue drying. Many thanks

 

[Jim_C]

That's a nice looking little smoker.

 

[Moonmadness]

That's a nice looking little smoker.

Thanks Jim.

 

[normanaj]

Hello from RI.

 

[JLinza]

Welcome from Colorado. Looks like a fine set up

 

[Brokenhandle]

Welcome from Iowa! Glad you joined us!

Ryan

 

[mneeley490]

Welcome from Washington state. Love the smoker.

 

[indaswamp]

Welcome to SMF! I am a Salumi maker. I fell off deep into the craft about 5 years ago. We can answer most any question you might have concerning dry curing safely. I'm not sure if you can press umai bags...how much pressure are we talking here? are you pressing a whole muscle or salami. And why do you feel it is necessary? Making a southern Italian style soppressata?

 

[bigfurmn]

Welcome from Minnesota. Looks life s nice set up!