UMAI dry bags

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

bagbeard

Meat Mopper
Original poster
May 24, 2013
228
17
Scotland, Ontario, Canada
just wondering how many people have used these and what they think.  i want to try salami and have no drying chamber so from what ive read this is the product im looking for. 

do they make a different tasting product than natural casing?

once you open  the bag does the meat stay good for as long as normal cured salami?

does drying at fridge temps effect the taste, etc.

all advice is welcome.
3.jpg
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
★ Lifetime Premier ★
Nov 12, 2010
27,059
4,825
Omak,Washington,U.S.A.
The bag is designed to "replace" a curing chamber...  nothing more...  You need to follow the recipe for the type of aged, dried product you are making.....  If it's a % loss in weight, from the original weight, dry it until that % loss has been achieved...  etc...    If you are doing a dry aged hunk of beef, the bag manufacturer should have some directions in with the bags....  

Dave
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Jun 1, 2008
9,078
2,266
Florida
I have used the bags and they worked as advertised.