The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › My aging meat froze › My aging meat froze
After the freezing episode, I let my meat cure and all except the Venison Salami finished curing and turned out really good. The venison
started out at 375 grams and is stuck at 247 grams and needs to drop to 225 for the 40% weight loss. It has been there for a month and has not lost any weight. . I guess it is probably “Taps” for that batch. It was only 4 links. I cut a link of it today. It appeared to be cured but the taste was terrible. I don’t know if the neighbor’s dog would even like it.
Thanks for your advice on continuing the cure.