Umai bags suitable for smoking meats

[Jan Ooms]

Hi,
I noticed that there are now bags available suitable for smoking whole cured muscle meats.
Will these be available in the UMAi SHOP.
The cured meat is put in the bag, vacuumed and smoked. and further dried if required.
Cheers,
Jan.

[Jim]

Jan, Thanks for your question,

Could you explain a bit more as to what advantage you see of smoking something that is sealed in a bag vs doing it conventionally without the bag?

[Jan Ooms]

Hi Jim,
A good question. The Danish manufacturers (Tub-ex) have now a Tublin5 bag suitable for smoking. The instructions are virtually the same.
Cure your meat to a proven recipe, place it in the bag, vacuum, and smoke it to your liking.The smokes goes through the bags.
Once vacuumed, I will encase the bag with elastic netting, to make sure everything sticks together.
Place the bagged/smoked meat back in the fridge to mature to your liking.
I have no curing chamber yet and as I live in the sub-tropics, UMAi bags and my fridge will have to do it for me for charcuterie and the Tublin 5 bags for my smoked Rauchfleisch.
No doubt, you guys will have them available in due course. The are available already in Australia.
Cheers,
Jan

[Jim]

Jan,

UMAi Dry has a policy to only sell products that we have thoroughly developed, tested and validated. If you try these smoke bags, would you let us know your results? Frankly we don’t see the value of smoking the product in the bags and at this point would recommend smoking the product “naked” and then sealing it into UMAI Dry for drying.

[Jan Ooms]

Hi Jim,
No worries with reporting back. I will make this Rauchfleisch both ways. In an earlier thread we discussed the same thing, about smoking first and drying in the bag later. That makes common sense to me.
These Tublin5 bags are more porous from what I understand.
Anyhow, time will tell.
Cheers,
Jan.

[Troy Butler]

Hello Jan, my name is Troy I too would also like to try smoking some salumi befor drying some types of salumi that is part of the process after stuffing. I looked on the tub- ex web sight but I didn’t see how to order, are you in the USA and how were you able to order ???

[LLOYD A CUPICCIA]

There are many styles of sausage and salami’s that require smoking first than dry-aging. To have this as an option would be great. I imagine though only cold smoking only as an option. I cannot imagine the bags being able to handle hot smoke.

[Jim]

Hi Lloyd,

You hit the nail on the head.
As you can imagine, when a product is introduced all of its features and effects have to be considered and pros and cons evaluated.
For example: Once a product is smoked, it will carry a strong scent that may be undesirable in one’s refrigerator or wherever this salumi is drying. This is just one little detail, there are many more to consider.

[Rick]

After fermentation and drying the smoke option would be cold smoke. Adding any heat would cause the fat in the meat to melt.

[Author]

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