The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › rinsing charcuterie › rinsing charcuterie
February 28, 2014 at 10:53 pm
#7905
Member
NYKIDIES
Yes, I’ll look for your reply, we get busy and hard to keep an ole Kansas farm kid on track with all the other things on your plate. I appreciate the ratio on salt and cure to weight. I’ve always been a bit unsure. And when you get to your computer, I’m uncertain of the sugar / brown sugar / maple syrup added in my question.
You have convinced me I’m getting me some beef bacon going