The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Charcuterie question › Charcuterie question
Hello, and welcome to the DrybagSteak Forum!
To be honest, we are still actively experimenting with the charcuterie process, learning side-by-side with our customers, who often have much more experience than we do.
What we can assure you is that DrybagSteak will give you the surface bond and, hence, protection so that you can dry cure (as is done when they hang salami, etc.) in the protection of your refrigerator. That being said, you will be curing at a much cooler temperature than many dry sausage recipes traditionally require. You will also have a consistently drier environment in a refrigerator than is the case in many dry sausage environments as they rely on seasonal ambient temperatures in many cases.
What we are finding is that in our experiments (documented in videos you can find on our YouTube channel and the “Watch DrybagSteak in Action” page of our website), racking rather than hanging and using whole muscle recipes, like the one you mention, are yielding delicious, safe results. We are currently working on a lomo and lonzino (not yet finished, so no video, yet). You can, however, view our very successful experiments with pancetta (flat and rolled), capicola and bresaola.
We have not yet offered recipes with the Charcuterie Kit because we are still learning and finding out which recipes are most apt to yield the best results dry curing in UMAi Dry in a refrigerated environment.
Please keep this thread going so we can all continue to learn!