Dry Aging Bags Ribeye/Striploin Salumi They would make enough capicola

They would make enough capicola to enjoy year round

Age whole sub-primal cuts of beef in your fridge over 28 to 45 days

Basturma is unique from other charcuterie projects because you add the spices after the meat is cured

Before initial use and after subsequent uses

10 VacMouse adapter strips for channel-type vacuum sealers

Dry Aging Bags Ribeye/Striploin Salumi They would make enough capicolaPacket includes: 3 UMAi Dry Ribeye Striploin (Standard) size: 12x24 in 300x600 mm 5 UMAi VacMouse adapter strips for use with your vacuum sealer Dry Aging Time labels to record your start and target end dates Suitable for: Subprimal striploin, boneless ribeye, sirloin, Scotch fillet (UK Aust). Holds approx. 12 18 lbs. of beef. With UMAi Dry Ribeye Striploin bags, you can dry age a delicious boneless ribeye, striploin or sirloin subprimal at home.