The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › New UMAI User Question – How to Convert Recipes › New UMAI User Question – How to Convert Recipes
UMAi Dry casings are not designed for smoking.
Fermentation stage is the “hanging in the oven” should be 48-72 hours depending on the temperature inside your oven, if temp is higher fermentation happens faster. You usually can tell fermentation is happening when the color begins to change. Dry sausage making is not an exact science, especially when you do it at home. Experience will tell you what happens if you ferment longer or shorter.
As for drying in the fridge, it depends on many factors, most important being the size of the casing. The larger the size the longer it takes to loose the 35-40% of its original weight, which is what you want.
32 mm casing typically are done in 3-4 weeks, 50 mm casings typically take 4-6 weeks, 70 mm would be in the 6-8 week range.