The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Charcuterie/Salumi › Charcuterie/Salumi
DaveI don’t have those measurements available, but since I was trying to avoid any possible errors, as this was my second attempt, I used the pre-measured packets of salt/cure and the pre-portioned spice packets which already include sugar. I measured, re-measured, checked online, re-measured again, and then to be sure I re-check everything again, and again, and again – just to be sure.
I still have the problem it seems. The only thing that may be an issue is the TSPX may not be as potent as it should be. Some of the meats turned to the proper red color, other ones only partially turned. I don’t know what else to think.