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?
July 29, 2015 at 8:24 am #9427
If you used approx. 2% Salt, you can cure safely for 15 days or longer without adverse effect at all. I forgot a Coopa once and it cured for several more weeks. Taste was very good. stop worrying so much, don’t use a lot of Juniper berries, cloves and cinnamon( they are overpowering), use the correct amount of cure #2 and you will be safe and surprised of the outcome.