Recent Topics (229 topics)

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	Subject	Replies / Views	Last Post

	After a few days it looks like the tightness of the bag on one side looks loose Category: Dry Aging Steak with UMAi Dry® Topic started 1 week 2 days ago, by Josephmichael Last Post 1 week 2 days ago by Josephmichael 1 2	Replies:7 Views:160	Last Post by Josephmichael 1 week 2 days ago
	Bresaola and Lomo too dry, too soon Category: Charcuterie with UMAi Dry® Topic started 4 weeks 23 hours ago, by funbags Last Post 1 week 5 days ago by funbags	Replies:3 Views:72	Last Post by funbags 1 week 5 days ago
	curing process 1 or 2 weeks Category: General Charcuterie Making Questions Topic started 2 weeks 1 day ago, by george0070 Last Post 2 weeks 1 day ago by george0070	Replies:0 Views:45	Last Post by george0070 2 weeks 1 day ago
	Fridge door got left open after 35 days. Still good? Category: Dry Aging Steak with UMAi Dry® Topic started 2 weeks 2 days ago, by tanlem15 Last Post 2 weeks 2 days ago by RRP	Replies:1 Views:81	Last Post by RRP 2 weeks 2 days ago
	There is a bit of greed mold on the outside and at first there was some liquid. Category: Dry Aging Steak with UMAi Dry® Topic started 2 weeks 4 days ago, by vondwarf Last Post 2 weeks 4 days ago by vondwarf	Replies:2 Views:146	Last Post by vondwarf 2 weeks 4 days ago
	Mouldy Pellicle Category: Dry Aging Steak with UMAi Dry® Topic started 3 weeks 6 days ago, by esmond43 Last Post 3 weeks 6 days ago by RRP	Replies:1 Views:232	Last Post by RRP 3 weeks 6 days ago
	different spices during curing process? Category: Dry Aging Steak with UMAi Dry® Topic started 4 weeks 8 hours ago, by george0070 Last Post 4 weeks 2 hours ago by BagLady	Replies:1 Views:164	Last Post by BagLady 4 weeks 2 hours ago
	22 days removed half and re-sealed - pleasantly surprised Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 3 weeks ago, by agdowlin Last Post 4 weeks 21 hours ago by agdowlin	Replies:3 Views:308	Last Post by agdowlin 4 weeks 21 hours ago
	How many days for best flavor? 35, 45? Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 2 weeks ago, by khoey Last Post 4 weeks 21 hours ago by agdowlin	Replies:5 Views:382	Last Post by agdowlin 4 weeks 21 hours ago
	cold smoke and UMAI Dry bags - does it penetrate? Category: General Salumi Making Questions Topic started 4 weeks 1 day ago, by CJD Last Post 4 weeks 22 hours ago by funbags	Replies:1 Views:68	Last Post by funbags 4 weeks 22 hours ago
	Spice blends for 5lb. recipe Category: Salumi Making with UMAi Dry® Topic started 1 month 1 hour ago, by DP Last Post 4 weeks 1 day ago by CJD	Replies:1 Views:60	Last Post by CJD 4 weeks 1 day ago
	Capicola bag sizes. Category: General Charcuterie Making Questions Topic started 11 months 3 days ago, by Icure Last Post 1 month 9 hours ago by BagLady	Replies:3 Views:260	Last Post by BagLady 1 month 9 hours ago
	60 day dry aged steak moist Category: General Dry Aging Steak Questions Topic started 1 month 4 days ago, by Daniel890628 Last Post 1 month 4 days ago by Daniel890628	Replies:3 Views:292	Last Post by Daniel890628 1 month 4 days ago
	Big Air pocket Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 1 week ago, by Levibar88 Last Post 1 month 1 week ago by RRP	Replies:3 Views:266	Last Post by RRP 1 month 1 week ago
	Should I re-bag? 2 days in Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 1 week ago, by jimbobjoe Last Post 1 month 1 week ago by BagLady	Replies:5 Views:183	Last Post by BagLady 1 month 1 week ago
	Comparing a 180 day, 135 day, 90 day, & 45 day dry age ribeye Category: Dry Aging Steak with UMAi Dry® Topic started 2 months 3 weeks ago, by RubberDucky Last Post 1 month 2 weeks ago by muranomike	Replies:3 Views:410	Last Post by muranomike 1 month 2 weeks ago
	Does this look OK after 7 days? Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 2 weeks ago, by whopido Last Post 1 month 2 weeks ago by muranomike	Replies:3 Views:204	Last Post by muranomike 1 month 2 weeks ago
	I need some experts Assistance Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 2 weeks ago, by mwoods9192 Last Post 1 month 2 weeks ago by BagLady	Replies:2 Views:146	Last Post by BagLady 1 month 2 weeks ago
	Sous vide BEFORE trimming pellicle Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 3 weeks ago, by muranomike Last Post 1 month 2 weeks ago by agdowlin	Replies:1 Views:191	Last Post by agdowlin 1 month 2 weeks ago
	Is this mould ok? Category: Dry Aging Steak with UMAi Dry® Topic started 1 month 3 weeks ago, by khoey Last Post 1 month 2 weeks ago by khoey	Replies:2 Views:168	Last Post by khoey 1 month 2 weeks ago

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