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Vacuum and UMAi Dry

It is not necessary to get a complete vacuum with UMAi Dry

Smoke any one

  • NC Ray
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8 months 2 weeks ago #8920 by NC Ray
NC Ray created the topic: Smoke any one
Was wondering if any one has smoked their salami after the drying stage for an extra layer of flavor. If anyone has can you share, Wondering if i should leave in casing or remove from casing before cold smoking?

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8 months 2 weeks ago #8921 by Trebor
Trebor replied the topic: Smoke any one
You can cold smoke if you desire. IMAI Casing will have to be removed as they are not permeable to smoke

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8 months 2 weeks ago #8922 by NC Ray
NC Ray replied the topic: Smoke any one
thank you

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8 months 1 week ago #8960 by nepas
nepas replied the topic: Smoke any one
Yes

Ferment, dry, then smoke. Take the UMAi casings off before smoking.

We are full time RV'rs. 40' 5th wheel.

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8 months 1 week ago #8983 by Eraff
Eraff replied the topic: Smoke any one
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.

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4 months 2 weeks ago #9388 by hunter
hunter replied the topic: Smoke any one
How bout Hickory flavoring?

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