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…
Thanks for your response. I will use cure #2 from now on…but the question remains, what do I do with the 10 pounds of porkbelly I prepared according to the old recipe? I would like to use it as I had planned, as thinly sliced pancetta eaten without being cooked…is that stil possible? It will have been in the cure for 24 hours before I can do anything about it tomorrow. Should I add cure #2? At 2000g, I added 5g of cure 1 and 55g of kosher salt…I noticed on ruhlman’s recipe it called for 11g of cure #1, which would be more than double what I put in mine…would it be safe and acceptable to add another 5g of cure #2? Or should I just hot smoke this like bacon to 150 degrees and freeze it for later use like we do our bacon and then cook it when using?
I have done some research since I found out about this, and there are some sources who say that as long as they aren’t curing for 6 months, they don’t bother with cure #2…but they use a lot more salt as well as cure in their recipes.
I have to say that I am disappointed in the contradictory directions in the videos. I just hope this hasn’t ruined what I had hoped would be an awesome way to use the sides of pork from the pigs we raised.