I continue to humbly seek your knowledge!
I've bought UMAi salumi 50/500mm casing for dry agring sausage.
Everywhere i read, the whole idea is to let the sausage dry age in a normal fridge.
My question is: do you think a normal basement will do the trick as well?
Is UMAi marketing the fridge-thing because its easy or because you actually need a fridge for the low temperature? Or does a fridge have some other magic ability i dont know about?:)
Basement (cellar?) is maybe around 62 F / 16-17 C degrees.
Big thanks in advance!
Ps. Using cure and culture in my mix ofc Ds.