The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Pork butt or pork shoulder › Pork butt or pork shoulder
I’m picking up this thread late, so I apologize. I’m new to using UMAi, so don’t know much about them. I DO make a fair amount of sausage, some of which is “fermented, semi-dried” variety, and want to move toward a Spanish chorizo.
Two questions, though:
(1) What do you do about measuring pH? Can you maybe clip a corner of the bag, measure, then re-vacuum-seal?
(2) What about smoking? Can you smoke it while it’s in the UMAi bag, which is used as a casing? (If the bag is oxygen- and water-permeable, maybe smoke can get in as well).
The preceding post is a bit discouraging about smoking. Surely there’s a way, though. (?)
I’m guessing that in order to smoke a sausage, you stuff in regular casing, (optionally) ferment, smoke, then seal in UMAI to dry. (This would dodge the pH question, so may be the best route.) I’m wondering if stripping the casing from the sausage after smoking/cooling, then sealing in UMAi, would be any better.