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
murrayI just wanted to close the loop on this thread. The landjager have all lost their required weight, (32mm casing a couple weeks ago), and they turned out fantastic! Its hard to compare using photos, (i’ll try to get some up on photobucket later) but I think the color really deepened as they dried in the fridge.
Subsequent to this batch I used the prescribed amounts of tspx in some soppresetta and chorizo and after 72 hours the soppresetta was almost as red and bright as the chorizo!
So I think I didn’t use enough culture to get the big initial color change the first time, but obviously enough to get the job done because they’re almost all eaten up already!!