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 all of the information everybody. I really want to thank everyone who has responded so far. I think it’s not just going to be helpful for me, but also for other UMAi users to be able to read through this and hopefully avoid the same mistakes…
I have put my question out there to some of the “experts” in the field, and received the following response from Elias Cairo, co-owner of Olympia Provisions in Portland, Oregon:
“If this (were) me I would hang the panchetta flat and not roll it. It would still cure just fine. But for a second hurdle of safety (you) could always cook the panchetta before consuming it. Pizza, pasta etc..
Seems to me the guy is saying it WILL cure fine, cure flat (most likely to avoid any anaerobic bacteria (botulinum), and if desired cook it to be doubly safe.
I am still hoping for a response from Mario Batali’s dad who runs a charcuterie in Seattle, WA, I think… 🙂
I’ll be sure to let everyone know what else I find out, and what I eventually do with the pancettas.
Thanks again to everybody!
Possibly the moderator can sticky this for everyone?