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Looks like we followed essentially the same recipe except that mine was 3 TB salt and not by weight so yours looks spot on.
Looking at your other posts, I am guessing that that you did the cure for the 18 days that was discussed on your other thread or at least the 14 days of other recipes?
The weight of your meat is less than the 4.5 lb, so I don’t think that is an issue either.
So I think you could try the suggestion of the elastic net. The only other suggestion I have (but have not done) is from my notes/reading from a few months ago. Take from it what you will. This is a cut a paste from my notes:
“Drying comments: “Troy” prefers 38-40% loss, a butcher won’t sell before 50% loss, another member mentioned that % number as well. if open too early, wrap in parchment and open ziplock in fridge to dry more or white paper towel in brown paper bag (parchment from 40% to 50% a positive?)”
I am speculating that I meant to type “in open ziplock” not “and open ziplock”. I am also not certain about what I meant with “parchment from 40% to 50% a positive?”. I think I need to write clearer notes for myself. 🙂