The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › NYKIDIES, cure under a vacuum question › NYKIDIES, cure under a vacuum question
Yes I do ……. salt min 2.75. I normally use 3 %. For cure #1 or # 2 (Prague powder ) use exactly .25%. YES THATS A DECIMAL BEFORE THE 2. It’s Point 25%. I have seen people mix this one and add to much.
Use the metric system too, it’s easier to calculate.
Note 1: The weight of meat plus fat is 100%. All ingredients to be added are expressed as a percentage of the weight of meat plus fat. Percentages can be used to standardize recipes regardless of batch size. All weights are metric.
Note 2: No weights are given because the weights of meats vary. Everything is a percentage of the meats weight after trimming. Example- Meat weight 2393 grams and we want to find out the amount of salt we need in grams- 2393 X 3.5%=83.755 or 2392/100 X 3.5 =83.755 grams.
2393g x .25%. = 5.9825 g … Round up to 6.
AFTER YOU GET SALT AND CURE CORRECT AT WHAT YOU WANT FOR SEASONS. I prefer to add salt and cure on to meat first than add seasons.
Get a good scale that measures in micrograms out .01 or .001 grams
I have two. SMART WEIGHT GEM20 digital scale and the ACPPRO-200.
Any questions please ask. We all learn together. All this on an iPhone. At work. Sorry in advance for typos.