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
Nick-I am very interested with determining how long to cure certain cuts of meat in the fridge. Seems like there is no right or wrong answer. I have to pork loins in the fridge curing now. They are both pretty thick and weight about 4 lbs a piece. I am using Len Poli’s recipe for Lonzino for these two loins and he says to cure them for 12 days. After our conversations and reading a bit on the blog site you recommended, I may let the two loins go a little longer. Maybe 14 days?
-Fermented, non smoked salami is what I make most of. It would be great knowing the exact ratio’s to stick with so someone could really experiment with different recipes yet stay safe and confident. I just copy old family recipes due to being afraid of changing anything.