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
I specifically made an account in order to get in on this discussion. Please reply as I am new to charcuterie and to Umai. I have successfully created pancetta and filletto downstairs in the basement over the winter months. I have just made a wine chiller into a drying cabinet because the summer months are coming and I do not want to stop this new addiction. The reason I made the cabinet is to save the space in the everyday fridge.
The cabinet goes as low as 43 and as high as 55. Temps have been double checked with various thermometers, I noticed a difference in top rack to bottom so I installed a 5″ fan as well. Humidity is controlled by a small humidifier and a humidistat that I have set to maintain 60%. I can adjust it to whatever I want if there are other suggestions.
I purchased the UMAI dry because it seems to give me stability and that should result in more consistent results. I make this food to share with family and friends and the very last thing that I would want is to hurt someone. If a batch turned out bad I can throw it away, if I hurt someone I will be seriously disappointed.
Ok…..that was the setup….here is the question. I have filletto, bresaola and coppa in UMAI bags now. I did not use pink salt in the bagged charcuterie. I also have soppresata (with pink salt#2) fermenting now in UMAI. Do I risk botulism in the cabinet at lower temps like 43? And is it only a worry in the product without pink salt?
In my head I go back and forth with the fact that 50 degrees is no worries, but since UMAI was designed for the lower temps of the fridge the recepies in the package did not call for pink salt on the whole muscles. Once I get this smaller stuff to work I would love to try dry aging big primal cuts of beef. Would that be refrigerator only or would the chiller/cabinet work?
I didn’t see a way to attach pics, if there is way to do that I can send pics of the setup.