The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Mortadella Youtube › Mortadella Youtube
July 9, 2018 at 1:25 am
#11711
Member
Thank your your comments. The purpose of curing salt is to make the Mortadella have a longer shelf life besides creating a specific appearance.
The UMAi Dry creates a dry surface skin that can be sliced easily. If you were to use a regular plastic bag it would have a moist skinless surface. There are of course many different ways one can make this sausage this is only one of them.
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