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..
I did that,thanks. But my point remains. I purchased several sets of bags, and my first attempt at curing was based on the video recipe that was put out by the company I purchased those bags from. And while I admit that I am the one ultimately responsible for my actions, I find it somewhat disingenuous to tacitly imply that the fault for that mistake was fully mine because I didn’t buy a book or two and instead followed the publicly posted recipe UMAi has on YouTube.
Anyone first starting out would not find the thought of following the recipe published by the company unreasonable, would they? I mean, everyone has to start somewhere, and where better to start while learning something new than the recipe published by the company you bought those bags from? Since the information contained in the video is faulty, why hasn’t the company simply taken it down?
And as to your point about what is in the kit, I didn’t buy the kit because I found the ingredients contained in it to be overpriced when compared to what could be purchased elsewhere – albeit in larger quantities. Which was OK with me because I had to actually have larger quantities than what came in the kit because I have a lot of pork to work thorough.
As to the celery seed, I have looked into adding ground celery seed into the spices/herbs I will use after the rinse and before the aging. If you have some suggestions on where to find more information on using ground celery seed for the nitrates they contain, I would appreciate it. And I would also appreciate suggestions on what anyone would do if they had made a mistake like this based on the video.
I am not trying to be a pain, here. What’s done is done, and I am just looking for a way to either salvage what I have and make it work for what I want it to, or for any suggestions on what I could do with what I have as it is short of throwing it out. I mean, right now it looks like cutting it into smaller portions and freezing it, then using those smaller portions by cooking them is about my only option. Unless the celery seed nitrates can salvage it.
For those of you following this, I will post any information I find that I feel would be helpful, as well as what eventually comes of the curing attempt. At the very least this will be educational for other people.