The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Drying times and other recipes › Drying times and other recipes
JimAloha Kamano-san,
I would gladly give up my high speed internet in Minnesota for the climate of Island of Hawaii just about now 🙂
The fermentation temp is not set in stone at 65, Christian Hansen (the manufacturer) recommends 65-75F. The higher the temp, the faster the fermentation.
We often suggest hanging the sausage to ferment in the oven so it keeps a more regular temperature and is not disturbed by breezes or such.
We don’t have a CD with the kit, but the information inside is fairly explicit. If you are looking for good source of recipes and the art, we recommend Stanley Marianski book “The Art of making fermented sausages.”
Thank you for participating in the Forum–Jim