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
Thanks for the feed back. To make a long story short………….My new casings showed up promptly but unforunately after the meat was in the refrigerator and as maxwell10309 replied “the meat will firm up and it will be impossible to put through the sausage stuffer”. So sausagezilla will stay as it is……. 81/2# 4 inches of ferementing beauty…….Now I wonder how long it will take to loose 30% of it’s weight………….probably as long as it going to take me to loose the 20# I’ve been working on!!!