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Off The Water
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Dry Aging UMAI Bags Pics added 12/16
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<blockquote data-quote="fool4fish1226" data-source="post: 388671" data-attributes="member: 6845"><p>Johnny - Sorry for the delayed response - Yes it is temperature controlled it is an chest freezer that I add a temperature controller to so it keeps the temp around 36 degrees. As far how long the curing process goes it depends on the product that you are attempting to make it ranges from 6 weeks up.</p><p></p><p>I have not cold smoked any meats but I do allot cheeses.</p><p></p><p>Here is a very help link this is the bags I use</p><p>https://www.drybagsteak.com/</p><p></p><p>If you ever want to set one up let me know I had allot of trial and error. Humidity is not your friend for this type of set up.</p><p></p><p>Here are few pics of the controller and such.</p></blockquote><p></p>
[QUOTE="fool4fish1226, post: 388671, member: 6845"] Johnny - Sorry for the delayed response - Yes it is temperature controlled it is an chest freezer that I add a temperature controller to so it keeps the temp around 36 degrees. As far how long the curing process goes it depends on the product that you are attempting to make it ranges from 6 weeks up. I have not cold smoked any meats but I do allot cheeses. Here is a very help link this is the bags I use https://www.drybagsteak.com/ If you ever want to set one up let me know I had allot of trial and error. Humidity is not your friend for this type of set up. Here are few pics of the controller and such. [/QUOTE]
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