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.