The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Georgia Fireball Salami › Georgia Fireball Salami
April 24, 2015 at 11:05 pm
#9159
Rick
Member
quote edukimi” post=6719:
Looks like a fun project.
For heat reference, would you mind sharing how much crushed hot peppers and cayenne did you add for 2.5 lb meat? I have been adding 2 teas crushed hots to half batches of the finocciona recipe.
Also, am I correct in guessing that nfpdm is non-fat powdered dry milk?
thx
I just eyed it all except for the cure.
You are right on the nfpdm