The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Need info”Lasting Sausage” Mettwurst or Dauerwurst › Need info”Lasting Sausage” Mettwurst or Dauerwurst
You are right, the oven in this case is used to maintain steadier temperature and protect from drafts, dry environment etc. There is of course no cooking involved.
The fermentation is exactly the same as for other dry sausages made with UMAi Dry®. 65-72F for 48-72 hrs.
The “Lasting” part is a name given by the German language and simply means dry which lasts longer than cooked or fresh sausage. It is the same as other dry sausages.