Albums of my First experience with Umai Drybags

[Charles]

Hi Jan

Thanks for the input ! Do you always use 2% or less salt ? I’ll see how my meat tastes at the end but I thought that it was like “mandatory” to have at least 3% or so of salt in order to cure…

Also, is there a ratio of spices I should respect, I mean if I do my own mix of 2-3 spices, what total amount of them in % should I use… is there a rule on that ?

Finally, I think the toughest part is to determine when it is cured and can be transfered to UmaiDry… I went from what I read here ahd there for my pieces but as a beginner I guess it’s normal to be a bit scared not to cure long enough…

Have a great one !

Charles
from Quebec, Canada