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Complimenti...molto interessante...un saluto da un collega trentino

wow

Salumi di pesce??? I salumi si fanno col porco........trova un' altro nome 😅😅😅😅

Master class? Did not even show you how to make a damn thing. Just some english man yapping about a bunch of dorks touching their wieners and sniffing each other's fingers. You want to make good cured meats? Google it and try it. Tons (Tonnes) of people sharing their knowledge......FOR FREE.

cool

"keeping tradition alive" by patenting it!! so no one can use it really in other words

Stagionello Academy Yes Dry Aging was always done with refrigeration equipment Peter Šori 4 years ago +Stagionello Maturmeat except for all those products that were hanging arround kitchen pantries, cellars and barns arround the world from the dawn of ages :) Stagionello Academy 2 years ago (edited) then you should find a nice cave and do it there. Don't you just love to see a cocky reply? Fuck this guy, give him no subs.

Or hang it up in the barn.

So that's how Native Americans did it...

Who can afford this machine?

Uhm, first of all the meat seen at 1:04 has NOT been properly fabricated for dry aging. Instead, the cuts in their case look like theyve been trimmed to be oven ready for retail sale, which is flat out WRONG. For proper dry aging, you ideally want to retain the full untrimmed fat cap, and bones ... doing so better manages moisture migration and also greatly reduces trim loss (with full untrimmed primals you're mostly trimming off what you have to get rid of anyway, whereas with pre-trimmed retail you end up having to carve and discard a lot of otherwise useful premium product). Incompetent butchery was enough to make me bail on the rest of the vid. You can replicate a setup with a spare fridge that works as well or better for under $150 with a pair of line voltage controllers for temp and humidity, a fan, a uv lite, and a dehumidifier. Save your money, dont waste your time here, and spend your time instead on learning proper meat fabrication and food safety.

trying to sell their new fangled machine....which does nothing more than controlled dry aging room at Smith & Wollenskys

How dfak is this traditional?

If this is just a cooler with controlled temp, humidity and airflow, how exactly does it speed up the dry aging process? How is it speeding up the natural enzymes breaking down the connective tissue in the meat to tenderize it or enhance the flavors? How can this speed up the proces, so as stated, this does in 10 or 11 days what is normally done in 28 or so?

Haaaaa their is no fat on the steak. Looks like choice

Too bad we can't find this here in the US. ☹️

yea "traditional"

Fantastico, un prodotto Made in Crotone, orgoglioso di tutto questo perché sono un Crotonese.

Thumbdown for misleading title

Thumbdown for misleading title

this title is misleading

I need this in my house, and the "yes man" in the background to stfu.

hello, have you dry aged lamb rack with same procedure?

Traditional is kinda the opposite of expensive new fangled electronics !

I don't get how this could speed up the process.... enzymatic breakdown doesnt care about a fancy machine? not saying this product is bunk, just the time reduction.

Good system.

Can you use this to cure ham?

you Should have a smaller version, for any person who want it in they kitchen !

We use a complex patent to create and ideal Environment to facilitate the traditional method of aging. The modern industrialized way is to wet age which alters the taste of the final product.

This is not aging in the "traditional" way, he is using some big complex machine to do the work for him.