The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Chorizo Taste and Storage Questions – need help! › Chorizo Taste and Storage Questions – need help!
Hi Jim, thanks for the reaponse.
When i sliced I noticed it was a bit oily on the cutting board after slicing only. I thought this was odd. Any opinions?
Also should I let the stubb that cured slower continue to cure?
And whats your take on freezing for storage?
Lastly, I’m presuming these are okay to put on a pizza or pan fry? Ive heard mixed things!