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 27, 2013 at 4:29 am
#6931
Rick
Member
quote DrybagSteak” post=3792:
Mr. Nepas we would like to thank you for pointing this out, we really appreciate your input in this forum. We are aware that we have a great deal to learn about dry curing sausage. It is an error on our part to suggest the use of warm water. We are in the process of correcting our video. When we complete our correction would you be able to take a look and offer us your input?
I sure will.
Im not trying to come across as a smart @$$ or anything. The process looks to work.
I will be ordering some salumi bags and mouse to do this with a little twist and i will post the process.
Thanks for a great forum.
Rick