The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 2nd cappicola 2 months 2 weeks › 2nd cappicola 2 months 2 weeks
Thank you for your answer. Just what I was after. I am also going to make some Italian salamis when time permits. I live in the Sub tropics with hot and humid weather most of the year. Making Charcuterie this way makes sense to me as it suits my lifestyle and our climate without spending heaps of money on temperature controlled curing chambers.
Keep on posting photo’s.