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Does compression from the weight of a 10-15 lb. pot or whatever you have on top of it affect osmosis and diffusion? Why not use less salt if excess salt is a concern? Why compress this muscle and not others? Nitrate/nitrite levels in a finished cured and dried product is between .00004 – .002%. I will more fully worry about nitrates the next time I eat a salad.
I’m not trying to be an ass but I want to understand what we’re doing from a scientific point of view despite my near complete lack of scientific knowledge. When I’m investing this much time, love, and money into charcuterie, I want to know what I need to do to produce a superior finished product.
BTW, your recent mention of lamb prosciutto inspired me to get a boneless leg at Costco today, which is now curing in my refrigerator. I can’t wait to see your results.