The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First timer & resealed eye of round beef after 3-4 days…am i ok? › First timer & resealed eye of round beef after 3-4 days…am i ok?
Four weeks for a completed Bresaola sounds highly suspicious. Curing and dry and beef can be tricky.
My first question would be: did you cure the meat completely submerged in the cure solution for two full weeks? It is very easy for beef to refuse to take up the cure. Pork cures much more easily.
My next question would be: are you sure you’ve done the calculation correctly? Unless it was a very narrow diameter chunk of eye of round, it is extremely unlikely that even a well cured piece of beef could have 35% weight reduction in only four weeks.
Are you drying in a regularly used modern frost free kitchen refrigerator located in a room temperature environment?