The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Short Salami casings › Short Salami casings
You may want to consider slicing into 3 or 4 (2-3″ x 4″ x 8.5″ long) chubs and put them into individual charcuterie bags cut to size. I have no yet used the UMAI bags (my bags just arrived) but I have been using natural, colagen and protein lined fibrous casings to make my sopressata and coppa in a refrigerator set up as a curing chamber with humidity & temp controls. The only time I had an issue with uneven drying and case hardening was when I used the 3.5″ casings for my salami. It doesn’t matter if the finished product looks rectangular in shape because traditional sopressate is pressed flat to an oval shape. Now when I use the 3″+ casings, I press them flat to about 2″ thick for about a week and they dry fine.