The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Fermentation and Color Change › Fermentation and Color Change
February 20, 2017 at 2:39 pm
#10913
JimMember
We started out recommending 1/4 tsp for 5 lbs, however we realized that 1/4 tsp even dissolved in water is very difficult to mix in evenly into the meat. Now our instructions say 1/2 tsp. In theory 1/8 tsp may be enough culture, but practically its relatively hard to apply evenly. As for the color change, the culture and fermentation help the color develop, but the real work is done by Instacure that you put into the mix. I would let it go for 72 hours and see if the color brightens.