Umai dry bags for curing

anyone have experience with these bags? Watching their instructional videos make the process seem very straight forward. The capicolla and chorizo would be very nice things to have on hand in the fridge, among other possibilities. Big difference from traditional techniques, or seem like an efficient/effective shortcut?

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tangma27

I don't have any first hand experience but I remember a couple of people asking about them in a group im in (sausage debuachery)......seems like it works for beginners but the intense guys say meat dried in the bags doesn't taste the same.

dave_175290

I use them for cappicola, bresaola and salmon. The intense guys are right, they do taste different than air dried, in particular with pork products, but the results are good. Since I don't own a cave or an extra room with temperature and humidity control, it's the best option I have.

Jeremy_131558

I've heard that its different but not really better or worse. The salt dry age process seems pretty cool as well.

http://store.golbsalt.com/dry-aged-beef/