I've been reading up and preparing to do my own homemade charcuterie. At the same time I got a Umai Dry Salumi bag as a gift. What are the primary differences between the real thing and these bags? From what I can tell its that you cure them in a regular refrigerator at a much colder temp.
Submitted July 25, 2017 at 05:53AM by fsa317 http://ift.tt/2urSQLt Charcuterie
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