The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bresaola is done and I started some chorizo › Bresaola is done and I started some chorizo
I too started two Coppas last week, not understanding the salt ratio. I had a total weight of 6 lbs, 3 lbs each. This is a pound and a half more than the recipe on the UMAi package. I added a little more salt and cure. Looking back, I think I’m okay on cure but light on the salt. After 7 days of curing they have not firmed up as much as in the video. I contacted UMAi support and they recommended to let them cure another 7 days. I’m worried about bad bacteria if I messed up. If I was light on salt is that something to worry about? Or is it just going to be a taste thing? Any help for this new comer to Charcuterie would be greatly appreciated. Thanks, Jim