The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 32mm casing sausage drying issue/question › Wooops-CORRECTION
April 8, 2018 at 11:36 am #11575
For the active ingredients (everything but spices) I followed a recipe, I think straight from the Umai folks.
As for how it tastes….I’ve been making sausage in various forms for 25 years or so and this was the best I’ve ever made. In other posts I recently bumped up to the 70mm with roughly same recipe. I put some of it on the bar at the local mecca and it lasted all of 5 minutes. Very nice & red with that zing I’ve been chasing for years. I sliced it wafer thin and it has more flavor on a cracker than a thick slice of summer sausage.
Sending you a PM.