The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Albums of my First experience with Umai Drybags › Albums of my First experience with Umai Drybags
Jan OomsHi Charles,
Google Equilibrium curing to give you lots of answers. With EQ curing you can leave the meats a hell of lot longer in the dry cure without over salting.
As to spice percentages I am always guided by proven recipes on the Net.
I follow Robert Goodrick and some other professionals on Facebook as well. Robert produces some wonderful cured end products. I have adopted his procedures for use with the UMAi bags with great results.
Obviously the mandatory cure percentages need to be adhered to for a safe product, especially in a sub-tropical situation where I live.
I learned to make salami every winter with Italian friends that never used any cure or culture or even heard of them.
They are still alive and their kids are still continueing the same procedures although the old folks have a history of high blood pressure. Think only 2% salt!!
Good luck. Email me.
Jan.