The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Curing in vaccum or plastic container? › Curing in vaccum or plastic container?
Welcome to the forum. We found that curing in a vacuum bag is very convenient if you are able to spread the cure evenly over the surface of the meat.
Instacure #2 is used for long drying time dry cured meats (over 2 weeks) vs cure #1 is used for cooked hams, semi-dry sausages, pastrami, etc.
I would recommend the book by Stanley Marianski the art of making fermented sausages. Though the book is about sausages it has a lot of useful information for general charcuterie. His website: http://www.meatsandsausages.com also has a lot of good info.