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June 11, 2014 at 6:47 am
#8271
RickMember
quote Starman” post=5601:
Quick question
So I only age it for 30 days and the entire process takes 60days from start?
Or can it be aged longer like 12 months?
So I only age it for 30 days and the entire process takes 60days from start?
Or can it be aged longer like 12 months?
This is a 30 day cure.
Apply half the cure/salt in the start. After 15 days apply the remainder of the cure/salt. At this point you can use the UMAi and press it if you wish. So 15 days in a plastic bag or container. Pat dry some as the salt will draw liquid from the meat. Apply the second rub down and UMAi it for another 15 days.
If you wish to keep it sealed in the UMAi bag longer than the last 15 days you could. IE an extra 15-20 days in the UMAi bag.