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Eugene,
Sounds like you have your answer from Jim and Nepas, but I will just chime in that the only sausage we have tackled to date is the Salami Finocchiona (Fennel sausage) and very successfully I will add. 🙂 We seal the bottom of the bag, but the top we just tie shut very well with butchers twine. We can then use the twine laces to hang the sausages from a drying rack. Later while drying in the fridge, the bag definitely pulls away from the meat. The sausages have turned out perfect each time. The big thing is % reduction in weight. My husband like the sausages closer to the 50% reduction (maybe that is bad but I don’t know). When they reach that point we put them into ziplock bags to prevent further drying. (again, is that wrong but they are eaten within the month) These are delicious sausages. We now do them per the recipe but also with crushed dried hot peppers added. Yum