Since my stash of Swiss and French charcuterie is almost gone, I decided to try a product for charcuterie and dry aging steak known as Umaidry. It comes in two forms, one a membrane-like bag and the other as sausage casing. Both allow you to dry cure in your refrigerator. First you cure the meat with salt, then fill the bags, and your home refrigerator is the curing chamber. I have used Umaidry to make coppocolla (gabagool) and a small batch of saucisson sec. There will be some wait time before I test, but it was a fun trial so far, wish me luck.

*Just tried some, fantastic flavor!