It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?
I am thinking of buying a 45 - 50 day dry aged Prime Rib and attempt to continue the dry aging process for another 30 days on my own with a "UMAi Dry Bag".Are t
I took a salami and removed the outer plastic packaging and hung it in my refrigerator to dry. After about a week it got white mold on it. Is this normal/safe?