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November 20, 2015 at 7:37 pm
#9690
CHristMember
quote Trebor” post=7383:
Chris-
You are trying to combine two different methods for making salami/dry cured product.
Actually all is the same until you get to the drying part, the lack of having to use a drying chamber is what makes the UMAi drying process different from traditional methods and also opens up the world of dry cured salami to those that don’t want to use a curing chamber :cheer:
You are trying to combine two different methods for making salami/dry cured product.
Actually all is the same until you get to the drying part, the lack of having to use a drying chamber is what makes the UMAi drying process different from traditional methods and also opens up the world of dry cured salami to those that don’t want to use a curing chamber :cheer:
Ok so could i have problem is cure at 55 F, keeping in mind that umai was created to cure a low temp
thanks