The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Rauchfleisch ( whole muscle smoked beef ) › Rauchfleisch ( whole muscle smoked beef )
I have everything ready to cure and smoke a nice beef piece and cure it in a UMAi bag.
Spare time has not allowed me to do it yet. I will make a start on the 12th of March when I will return permanently for 7 to 8 weeks.
I intent to cure and smoke the beef first, bag and vacuum it, cover it in stretch-netting, note the weight and keep it refrigerated until a 30% weightloss is achieved.
Doing sausage the same way is impossible, if you like smoked sausage, add some liquid smoke to the meat mix before you stuff it in the narrow UMAi bags.
Lots of smoked sausages are now either dipped in a smoke flavour or have liquid smoke added, just to shut up a certain section of a jaw flapping minority in our society. Have a look at the latest EU rules on smoked sausages and other charcuterie, enough said!!!!!
Good Luck Mate,