The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Finocchiona & Soppressata Firmness Questions › Finocchiona & Soppressata Firmness Questions
They will continue to dry if you leave them in UMAi Dry®. The drying depends on the humidity/air circulation inside your fridge. The sausage looks good on this picture. If you don’t think they are dry enough you can let them go another couple of weeks.
Typically a 50 mm sausage will dry in about 4-5 weeks, but a lot depends on the fridge. I have had some turn to rocks if you leave them for too long.