The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Short Salami casings › Short Salami casings
I don’t think so, once the salt & spices are added and fermented, the meat will firm up and it will be impossible to put through the sausage stuffer. I wouldn’t recommend regrinding and/or adding additional water after fermentation either (bacteria contamination). If it were me, I would try to pack it as tight as possible in the steak bag no more than 3″ thick & flat and place some weight on it to press out any air for about a week. Like traditional soppressata is made. Once cured and dry you can cut down into widths suitable to fit in your slicer, and vacuum seal until ready to eat.