The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Smoke any one › Smoke any one
January 13, 2017 at 11:58 am
#10789
Eric
Member
My guess is that smoking needs to take place before drying—- smoke needs to penetrate the outer layer of the meat. After a full aging cycle, that outer layer will resist penetration.
I’m considering a “cheat” that involves a brush-on of a “liquid smoke” product…I use it with my Gravlax as part of the Salt Curing Process, and I get excellent taste and aroma results. I’m going to try this with a Pork project soon— I’m thinking Pancetta would be a nice cut to try this.