The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › making capicola › making capicola
September 18, 2019 at 12:37 am
#12562
Nicholas Riccardi
Member
Thanks for your reply, this is a very slow forum you are the only one besides the moderator to respond. I live in Florida and encounter butchers as you have, when asking about dry aging they have that 1000 yard stare, what’s scarry is I havent seen that stare since WWII, I have started a small copa and will continue with hopes that I will luck out. I just don’t do enough dry aging to justify a pro machine, I’ll keep you updated on my fiasco. Thanks for your reply , all the best Nick R.