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
Yes, that’s me allright. Experimenting all the time. I am still amazed what these bags can do And you don’t need to vacuum the bags at all. Just plain old stretch netting will do the trick every time.
Most of my friends including me, are not too keen on all the Italian spices so I substitute them for more nutmeg, sweet, hot and smoked paprika, onion, garlic, onion powder, mace and cardamom in various %.
Gives it more a Northern European taste.
Mind you, every so often I still make Coppa’s a la Len Poli.