How do I dry age some beef for making old country style sausage?

[philinnm]

Howdy all! Been a while since I posted, but life happens.... anyway, I am trying to find out how toi dry age some beef round strips to be ground and made into an old country style bologna..... namely lebanon bologna. I know Seltzers dry ages their beef before processing, and that texture is what I want to copy. I live out west in New Mexico (USA!) where Seltzers isn't sold, dangit. Can't get ring bologna either. So, can anyone give me some instructions on how to dry age some beef cut into strips? thanks!

 

[SmokinEdge]

You don’t want to dry age strips of meat, they will dry out like jerky. You want to dry age a thicker whole muscle piece which after dry age can be trimmed and then cut into strips. If you don’t have a curing chamber you can use Umai-dry products or simple collagen sheets to dry age in your refrigerator.