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I was trying to respond to the youtube video of your amazing slicer you posted when I somehow go blocked/banned from the forum. I thought it may have been my use of the word “ass” or something but I’ve now been restored.
The slicer is absolutely amazing!! Is that the lamb or the beef? Tasting notes please if it’s something new.
My parents always said it’s rude to ask, but how much was it and where did you get it?
I too have found 3% salt (after blindly jumping in with tablespoons and approximations) to be a constant in the majority of recipes. I think there should be a embedded post or whatever it’s called at the top of this board that can’t be moved with some absolutes. 3% salt and .25% # 2. After that, people are on their own but we can post our recipes and tasting notes.
Even when a recipe calls for kosher salt, is it Diamond Crystal or Morton’s? By volume they weigh differently.
The Marianski brother’s are my heroes. What I understand from their teaching was the inspiration of my questions. They stress the importance of understanding the “why” of the process.