The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry cured Chorizo Sausage, Too Soft? › Dry cured Chorizo Sausage, Too Soft?
Ron, If by plate you are referring to the size of the holes to grind the meat, I used the largest plate that came with my meat grinder (there are 3 sizes). As for the suffer it is a hand crank operated (brand Zeny) that holds 6 lbs of meat. The finished grind looked very much like the video shown by Umai products. I will try the vacuum seal method you mentioned. Thanks for your suggestions. ddt