The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Suggestion Box › Contact form / capicola video vs. recipe › Contact form / capicola video vs. recipe
Hello First cutter,
We are sorry about the contact form not working, we will look into it.
The pancetta recipe in the recipe archive is the same as the one in the newest Pancetta video, the non-narrated version is on the home page.
There could be a difference that in the older video calculated the amount based on 5 lbs of belly vs 10 lbs of pork belly for the new video.
Basically the salt amount should be 3% of the weight of the meat.
Please use the recipe in the newest video below and one that is in the recipe archive as well as in your Charcuterie kit: