The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Bactoferm F-RM-52 vs T-SPX › Bactoferm F-RM-52 vs T-SPX
Trebor – thank you for your help. I just screwed up and pulled the wrong culture from the freezer. I removed the chubs from the 72’F chamber at 54 hrs and placed in a 38’F refrigeratir. I used the UMAi prepared spice mix which includes Dextrose as the first ingredient. The chamber had a strong but pleasent sour aroma and the sticks were firm. Will cure to 30-40% loss and post my results here. Thanks again.