The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bresaola is done and I started some chorizo › Bresaola is done and I started some chorizo
When curing meat the goal is to get the cure into the center of the meat. Using salt is the only thing necessary for curing whole muscle groups but I like using Prague powder for added safety margin and flavor.
I use a salt equilibrium technique which means I use a % of salt to neat ratio. I use 2.5 % – 3% and sometimes more for flavor.
I.E. 3 pounds (lb) = 1,360.77711 grams (g) X 3% = 41 grams of salt rounded up or 41 grams (g) = 1.464285714 ounces (oz)
What percentage did you use?