The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Charcuterie Making › Charcuterie with UMAi Dry® › auto defrost fridge-high humidity › auto defrost fridge-high humidity
VakurI have a question regarding the temperatures so ithought that might be the right thread.
Now i had my 6th delightful Umai experince for both bresaola and dry age beef. Thank you and Ron for the help at the beginning.
There is something confusing my mind. It is known that the appropriate T for dry aging ise 1-4 C degrees. The temperature needed for charcuterie making in a curing chamber is around 10-15 C degrees. So these are quite different temperatures but we are able to do both at the same environment with Umai (around 3-4 C degrees in regular fridge). This range is suitable for dry aging but it is not in the range for charcuterie making. Can you help me understand how this works? Are we slowing the process for charcuterie making on those temperatures?