The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Charcuterie & Salumi aging times questions › Charcuterie & Salumi aging times questions
JimHey Jeff,
Welcome to the forum. The process we recommend for making charcuterie with UMAi Dry is basically sealing the previously cured meat into UMAi Dry, weighing it and placing it in the fridge on a wire rack. After about a month or two depending on the size of the piece (obviously smaller pieces will dry faster than larger ones) you can weigh the piece and if it has lost 35-40% of its original weight it is ready for slicing. There really isn’t any conversion chart or guide because every fridge, every recipe and every piece of meat is different and there are multiple factors that affect drying times. We find the best way is to go by weight loss. Hope this helps.