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After reading my blog and the recipe I can see how it can be confusing. It was one of my first blogs I wrote. I am going to go back time permitting and re-work it so the average person can duplicate it.
this link and blog is better.
As far as ingredients this is what I would suggest and it just my personal preference.
SHORT RIB 1924 GRAMS
Cure # 1 0.25% 5g
SALT 3.50% 68g
DEXTROSE 1.50% 30g
BROWN SUGAR 2.70% 50g
BAY LEAF 0.03% .6g
PEPPERCORN 0.50% 10g
GARLIC 1.50% 30g
MAPLE SYRUP 3.60% 70g
CLOVES 0.06% 1g
STAR ANISE WHOLE 0.06% 1g
This whole recipe is based on percentages of meat weight. If the meat was only a 1000 grams the % would remain the same but the GRAMS would of course change. If you want you can leave out the cloves and star anise.
First thing I do is measure out the salt and cure and set aside. Measure and mix together the rest of ingredients and set aside. Using a container large enough to hold all meat coat meat with Salt and cure. Next coat meat with flavors and seal in bag. Depending on thickness this will need to cure at least a week and sometimes much longer. When I did the Beef Plate I had to go for 21 days. Short Ribs normally take 7-12 days. You just want to make sure cure gets all the way down into meat. This cure works with any meat.
What’s nice about using percentages of salt and cure is you cannot over salt. This is the Sous Vide of Curing or a better term Equilibrium of curing. Great article on this. http://curedmeats.blogspot.com/2013/02/equilibrium-cure-vs-excess-salt-cure.html
As I recall………..I think I would have added a higher % of maple syrup. As long as you stick to the percentages of Salt and Cure what ever you add next just adds to flavor. Salt should be between 2.75%-3.5 % . This is for taste and most of all Safety.
Take Care Lloyd……I will reword the blogs. thanks for pointing it out to me.