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
September 27, 2017 at 11:22 am
#11281
AidenMember
quote Jim” post=9150:
There are of course no guarantees but after 72 hours you should be able to see a color change. If it were me I would still move it to the fridge and see if it will brighten in there. I would let it dry to 40-45% moisture loss and see what it looks like.
The end product should have a little tang to it and look good, if it doesn’t have any tangy flavor, it will not be that good tasting anyway so you would not want to keep it.
The end product should have a little tang to it and look good, if it doesn’t have any tangy flavor, it will not be that good tasting anyway so you would not want to keep it.
Hi mate,
My cured chorizo didnt have a tang but it tastes and smells great. Does it require to have a tang in the taste? Is this an indicator of something?