The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Making my first capicola › Making my first capicola
I want to make sure that everybody understands that I am asking about the time that the meat spends in a “ziplock bag” with the salt ,pepper, garlic, instacure #2 and garlic on it. The step “before” it is rinsed and then vacuum packed and let sit in fridge to lose 35% of weight. That is the time I am questioning not the overall time to finished product or the time that the meat is actually in a vacuum pack bag losing weight. Sorry if I wasn’t clear of the about the step of the process I was asking about. Thanks for any and all help.