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
As far as the culture use the 1/2 teaspoon. It’s nearly impossible to add too much culture but you can add too little. The smaller amounts are based on the capability of the whole envelope being able to treat 400 lbs of mince. With smaller amounts you may not get a viable sample.
I really could not tell you about a volume equivalent to 2.5 grams as they are all approximations. 2.5 grams per kilo is the correct amount (.25%)
You can get a gram scale (jewelry scale) accurate to .001 for under 25 bucks, well worth it.