The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Mettwurst/Dauerwurst › Mettwurst/Dauerwurst
This video was intentionally demonstrating the use of spice blends and pre-measured Salt/Instacure Mix for a 5 lb batch. We demonstrate in other videos the use of 3% salt and 0.25% instacure, but believe it or not we get many calls when people have no idea how to calculate 3% of something or never mind 0.25% of anything, especially when they use pounds and ounces. Thus, we developed the Salt/Instacure Mix for 5 lb batch. No algebra involved. The video is basically showing that you can just mix pre-made packets and get this result. Its sort of the Betty Crocker version of dry sausage making.