The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry Curing Sausage › Dry Curing Sausage
April 14, 2013 at 6:21 am
#6904
Member
Decided to try these after almost 2 months, turned out pretty good, I don’t have my traditional dry cure pieces here to do a side by side taste test but I will when I get them here, Don’t know how I ended up with the photobucket link either, easier to leave it than try and start over
[URL=http://s173.photobucket.com/user/carnie1/media/0705A45F-C2B2-46D0-938C-937E4380EC5F-14656-00000A3EA0CD74EC_zpsb1c4a108.jpg.html]
Passed the Casper test with flying colors!!