The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Curing, smoking & tenderizing AFTER aging › Curing, smoking & tenderizing AFTER aging
I would like to try to clarify the confusion.
1. The term Dry curing refers to curing the meat with salts, spices and starter culture in the case of sausage and then drying it reducing the moisture level of the entire cut or sausage by 30% which makes it safe and tasty to eat. The salts, starter culture and cure protect the meat from dangerous bacteria while it is drying.
Examples are: Pancetta, Capicola, Proscuitto, various types of salami. Dry curing can be done with whole muscle meat as well as ground meat.
2. The term Dry aging refers to aging the meat (most often beef) in a low humidity environment without any special treatment such as curing. The objective is to reduce the moisture content and also allow the meat natural enzymes to break down the connective tissue thereby making the meat more tender and flavorful. Dry aging can only be done safely with whole muscle meat.
These two things have very little to do with one another except for the fact that both are dried to various degrees.
I hope I didn’t add to the confusion.