The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Prosciuttini ready ! › Prosciuttini ready !
I used fresh ham. Taste is very different from a cut to another.
I’m new to this, just began 3.5 months ago
This is what I did that is closest to a prosciutto taste but it is still very “young”. I’ll taste it again in about a month to see how it improves because what I can tell from the other stuff I did is that I found it very good when taking it out the Umai bag but the more they age vac packed, the better the taste is !! 🙂