The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry curing soppressata @ 55 degrees › Dry curing soppressata @ 55 degrees
Thanks for your input. No one (me included) wants to make a product that spoils or worse makes someone ill.
I am very much aware of the fermentation process, the temperatures required, and the how the pH makes the product safe.
As you know, whole muscle curing is a simpler process.
Nevertheless, no reason to take unnecessary risks.
I’ll stick to the drying chamber.