The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Salame Lombo Di Manzo › Salame Lombo Di Manzo
Troy, sounds like you gotta a full house. Outstanding!!!! Pork although UN-kosher is a great product for Charcuterie and sausage!!! Since I do not eat Tref I have to be creative. It’s my goal to replicate traditional charcuterie by using kosher meat only. There really is NO good kosher charcuterie available. I was at one site that charges between 90-110 dollars a pound for kosher charcuterie and it looked like sub-par Cured meat. I no I can do way better than that. I also make a lot of beef bacon etc etc.
To answer your last question. I use food grease/lubricant on everything. Does it make a difference? I really don’t know since this is all I have ever used.