The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Increased amount of insta cure/bactofern – Please clarify › Increased amount of insta cure/bactofern – Please clarify
In the sopressetta video its saying to use 1/8 tsp bactoferm yet in others ive seen varying amoiunts of 1/4 to 1/2 for 2.2lb. I’m just confused with that?
Also in the sujuk video it says to use 2.5 grams of instacure 2 and in the chorizo recipe for 2.2lb it says 1/2tsp. Is this correct and is 1/2tsp equivalent to 2.5 grams? I’m just wanting clarification before i commence my sujuk (2.2lb).