Quote:
Originally Posted by bizaro86
Yeah, I knew 14 days wasn't enough, but that's when the fridge died
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Oh for sure. Wasn't a knock on you or anything. Just meant I wasn't surprised it didn't change at all.
Have you tried any Koji "aging"?
Quote:
Originally Posted by calgarygeologist
If you can make this work that is awesome. I looked into dry aging about 5 years ago and it just seemed like too much hassle and risk for me to get involved with.
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Honestly I've seen enough home builds and with stuff like the inkbirds available now I don't see it not working. As long as the humidity works out the way I've got it in my head I think it's going to be fairly fool-proof. There's a few pitfalls obviously but I'm confident enough to use a decent cut for my first age.
My bigger concern is going to be when I transition to curing, especially doing fermented sausage. Lots more to go wrong when you start throwing in starter cultures and whatnot.