The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › Capicola – curing or drying issue? › Capicola – curing or drying issue?
In cutting firewood, lots of folks have moisture meters to determine if the wood is ready for burning. Too wet and creosote can develop and cause a chimney fire. To dry and it likely will not generate much heat, nor burn very long.
Is there moisture meters for meat? Seem that weight loss alone might give a bad indication, in the case of your outer ring being to dry and the inside being progressively raw towards the middle.