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The recipes in Marianski’s book “The Art of Making Fermented Sausages” are classic and proven. They are very compatible with UMAi Dry process of fermenting at room temperature and drying in the refrigerator.
UMAi Dry provides a casing that makes the process less sensitive to humidity variations. The casing types described in the book do not include UMAi Dry, so the recommendations for humidity control are more critical when using natural, collagen or fibrous casings. As for drying temperature, we find that the refrigerator drying provides for good consistent results. If one has access to space with a constant 50-55F temperature, that would be also a good drying space, however most households do not have access to such spaces, thus our recommendation to use the refrigerator. I hope this helps.