The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › question about weight loss during fermentation › question about weight loss during fermentation
Ok…i’ve decided to cut into one of my chubs. As you can see, the bags still have a real good bond to the protein. My salami seems to be very hard on the outside and softer on the inside. You can taste the different texture between the two. In the second picture you can see sort of like a “smoke ring” around the perimeter, which is hard. Comparing the video on this site, when they cut theirs, you can see the flexibility in the salami, mine wasn’t like that. The taste is ok maybe a little salty. The weight for both chubs is now 15.6oz. its be in the fridge for 3 weeks. I plan on leaving in the other one for 2 more weeks to see if there is a difference.