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  1. iwalleymanmn

    Prosciutto

    This really sounds interesting, I would like to try making it. How do you know that the salt went trough to the inside? It seems that if you screw up humidity control, you may get crusting and not drying on the inside or too much humidity may cause spoilage. I guess of you have a special...
  2. iwalleymanmn

    Dry-cured sopressata . . . anyone?

    Hey, this may be a stupid question but I always thought sopressatta is dry cured only and not smoked. Did I miss that class or something? Do you have to use a starter culture or a piece of ground salami to get the fermentation? How do you know when the Ph is right to dry. I can imagine making...
  3. iwalleymanmn

    Making Dry aged steak at home

    Man, I have some pics I took of the meat I aged, but the site only allows 97kb upload file, the pics are bigger.
  4. iwalleymanmn

    Making Dry aged steak at home

    I love dry aged steaks. I recently used this drybag that I got from drybagsteak.com to dry age steaks at home. I bought a full boneless ribeye at Costco and used my vacuum sealer to vacuum pack it into a drybag. I aged it in my fridge for 21 days. The result was pretty amazing. Even though the...
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