Our unique Meatlover Smoke N’ Dry bags, that allows moisture to get out and smoke aroma to get in. These bags makes it possible to pack the meat, smoke it, and then let it cure afterwards – all without leaving the bag.
These bags comes in long pieces of 5 meters and with a width of 12cm (gives a diameter of around 7,6cm when filled). You simply cut a piece of the bag in the length needed and then seal it in one end, add the meat and vacuum-seal the other end. This means that no bag-pieces go to waste.
You can make smoked salami in these bags instead of using salami casing.
The bags are certified to withstand up to 140C but we recommend that you will not smoke at temperatures higher than 100C.