The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › Hello from Thompson, Manitoba – Canada › Hello from Thompson, Manitoba – Canada
I know that is the purpose of using the water pan in traditional drying chambers. I really couldn’t say if it will work with UMAI or not. It is my understanding that the UMAI material lets moisture out but won’t allow any in so I am unsure what effect it might have with case hardening. Perhaps, in the later stages when the bags become looser it may have some beneficial effect?
Have you had trouble with case hardening using UMAI bags? If so, can anyone out there offer any advice on how to overcome this problem?
I have seen some excellent stuff on here from some members that look like they had zero case hardening on their salumi and others that have had some. Not sure what was done differently but I sure would be interested to know.