Ty520
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- Jul 21, 2020
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So I'm a bit leery about dry aging cured meats. I don't have the space or resources to provide the proper temperature and humidity.
However, I stumbled across an article on homemade pancetta that recommended a product called UMAi that claim they allow you to dry age meats in the fridge in a special.
Has anyone used them, or anything similar?
Or perhaps can recommend another option (with the exception of having to buy a piece of expensive equipment that takes up square footage, like a mini fridge)
However, I stumbled across an article on homemade pancetta that recommended a product called UMAi that claim they allow you to dry age meats in the fridge in a special.
Has anyone used them, or anything similar?
Or perhaps can recommend another option (with the exception of having to buy a piece of expensive equipment that takes up square footage, like a mini fridge)
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