The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › T-SPX Starter Culture › T-SPX Starter Culture
Jim and Trebor thanks for the replies and Merry Christmas. Early on in the Umai experience having to measure Ph was thought to be unnecessary. However, that appears not to be the case if the natural sour taste of fermentation is not desired. I wonder if it is too late to add a Ph meter to my Santa list. I’m now thinking that I should not hang the chubs for 72 hours but rather 48 hours before refrigerating. Thoughts are welcome.