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 )
February 24, 2014 at 9:07 pm
#7889
Member
Jan,
Of course you are using a cold smoke, which I am capable also. I have asked the old timers in our community and it seems to old smoke house recipes for smoking meat have expired a generation ago, at least in my circle of people. So if I hang a whole muscle of meat in the cold smoker, how many hours would you say to smoke. Yes, I know a range will be better as we can do it to taste, but I thought since you are so helpful you would offer your ideas on range. Thanks Big Al