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 1:50 pm
#12564
Member
I am so new to dry aging that I commited a cardinal sin! Last week I finally broke down and bought a good meat slicer–yea–yea, since I have no way to compare copas my sin!!! I ordered a copa from the Webstaurant store, that will be my bench mark, the only problem was the shipping was as much as the copa.You sound like you have a sweet setup, I could never in a million years justify that. I’m always eager to learn more about dry aging so keep me posted. All my best to you and family. Nick R.