Re:aging pork – specifically guanciale, hams, salami

[Scott Mark]

I don’t fully understand the difference between dry-aging with a drybag, and dry-aging with NO bag. I’m committed to the drybag approach – I just ordered enough bags to last me more than a year – but I still don’t understand the science. Moisture barrier, oxygen barrier, gas barrier — I don’t know what the drybag does, but I’ve been pleased with the results.