The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Salame filetto di manzo › Salame filetto di manzo
January 21, 2014 at 10:39 pm
#7706
Bill
Member
Your Salame filetto di manzo looks like it should be hanging in a cave, it looks great. You will get better and better peeling the tenderloin. I’m doing one Sous Vide in a few weeks. I’m looking forward to seeing the end result, I hope it all works out for you. I looked at your blog, I like your choice in deli’s. I had a great Pastrami Reuben w/mustard on rye at Katz’s in June. I think it may be the best pastrami in the world………….take care…………..Bill