The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Penchetta the results with some small tips . › Penchetta the results with some small tips .
After 35 years in Alaska and the cole yesterday’s temp in Fairbanks was -40 below zero actual temp without wind chill all my family lives on the east coast NYC state island ct, nj, and so on things were hard to get and shipping was two times the shipping cost, so I worked with many other firefighters that were from Ohio it seemed like a nice place so I came down to Ohio ald looked at homes and found one we liked all my kids are grown and gone so me and the wife did the move her family are all in Pa,Va Md. We have been here 5 years now I put in 33 years working as a fire officer , retired and made the move now things are much cheeper here and an endless supply of deer porb beef you name it , Pizza in Ohio was not so good SE we built our own wood fired out door pizza oven. I don’t miss the cold I do miss the hunting and fishing . No more high price’s and Extreme cold. Yesterday’s temp in Fairbanks was -40 actual with out the wind chill. That’s how we got to Ohio and we have access to our family’s on the east coast.
Our pizza oven what do you think. Thanks Gary oh and with all the fresh pork and beef at cheep prices we now can do what our family’s have done for more than 100 years in Italy we can make our own Italian old world meats.