The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › UMAi Finocchiona. Part 1 › UMAi Finocchiona. Part 1
Right size tube for the bags, this way you don’t get air pockets.
First application of the dry. Mix this very good between applications.
All dry mixed, bactoferm added and mixed again.
Now to stuff the bags.
All stuffed. My new 7lb vertical stuffer leaves very little meat at the bottom of the canister, whats left in the tube i use an oak wooden dowel to push out into the bag or casings.
Like i said above, i normally don’t weigh but this i will for the new UMAi users. Weighed in grams and will check in a couple days. While weighing them i could already smell the fermentation.
Hanging to ferment.