cold smoke and UMAI Dry bags – does it penetrate?

[Clayton]

I’ve read on social media and some other forums that UMAI Dry users are applying cold smoke to their sausages before they go into the refrigerator. I also read where some people apply cold smoke to the sausage after removing from the UMAI Dry bag and then vac sealing for two weeks.

I have 50MM kit with Salami, Soppressata, and Landjaieger spice blends and was thinking of applying some cold smoke, but can’t find any authoritative answers or guidance.

Can someone comment on either and efficacy? Thanks.

[Nic Pugliano]

I have nothing constructive to add, but would reallllllyyyyy like to know if this works.

[Author]

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