The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › UMAi videos call for two different cures… › UMAi videos call for two different cures…
September 27, 2015 at 2:56 am
#9528
Member
The older UMAi Dry® pancetta video that you refer to called for “pink salt” which we got from Ruhlmans charcuterie book. Later we realized that the recipe should be corrected to use cure #2. We basically recommend cure #2 for most dry curing projects.
The UMAi Dry® Charcuterie kit contains instacure #2 which is what is called in the recipe that is on this site and in the Charcuterie kit. You are correct that when curing for more than two weeks cure #2 is recommended.