The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Salmon Charcuterie as shown on this site › Salmon Charcuterie as shown on this site
November 23, 2014 at 10:01 pm
#8707
Member
Thanks for posting your feedback. After we made this recipe in all four variations, we had a “tasting panel” which included my parents who make lox regularly and they had the same feedback to yours for the 50% cure ratio product.
Their favorite was the 10% cure ratio.
We liked the 50% and 25% because it can be served pretty well on some toast with sour cream and capers.
We thought making four different variations will appeal to most taste pallets.