The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › First Coppa › First Coppa
February 26, 2014 at 9:00 am
#7894
Member
Looks good to me, looks like your cure made it , weight loss is the way to go. Myself I prefer 38-40% and sliced paper thin and let it to get to room temperature the flavor and mouth feel are better in my opinion. I also did 30% on my first but felt the texture was to soft so to me that equates to not enough loss of moisture, it’s al personal taste but 30% is the minimum to be safe from what I have read. Try wrapping it in parchment paper and store in an open ziplock in your frige it will still dry a bit, I did that with my first ones and the flavor and texture improved.
Best regards
Troy