The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Too much paprika? › Too much paprika?
Jan OomsI am only a novice but from what I understand is that the bag has to stick to the meat. The Paprika you so liberally coated the meat with
stopped the bag from adhering to the Coppa.
The meat should be moist for the bag to stick, a thin paprika paste might have worked correctly the first time.
Having said that, if you cured the meat correctly there is nothing to worry about, the new bags should work fine.
Another safeguard is to put everything in an elastic netting tube., if that’s not enough, wrap some string tightly around it every 1/2 inch.
You’ll succeed, Never give up!!
Good Luck Mate,
Jan.