The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › So glad we found these bags! › So glad we found these bags!
Your salumi looks absolutely amazing!
I am totally jealous of your refrigeration space. I need more.
The hams with the skin on look great too. I doubt your’s will be ready before I attempt some skin-on preparations, but have you noticed any differences thus far? Are you weighing them at regular intervals? What is your salt ratio?
I ordered a boneless green ham from a local organic, free-range farmer, but I don’t want to mess up a 9-12 month project.
Thanks for your input.