u/Cayenneman50

First off I am using the cheater UMAi bags which I know isnt true dry aging but thats all I have for now. I have some chuck and short ribs in the freezer and want to dry age brisket to go in the blend. One Ive aged it in the UMAi bags, I need advice from there. Should I grind up all the pellicle on the brisket with the non-dry aged short rib and chuck? Should there be a percentage of how much pellicle to grind with the meat? Should there be a ratio of the dry aged meat to non-dry aged meat in the grind? Thanks for any advice.

Basically what I use this method for is making Tasso. I have in the past used the Ruhlman recipe and I know and have read that most people that know charcuterie think this book is a big turd, but it is what Ive used up to this point. I dredge my roughly half inch sliced pork in the cure and cure for around 24 hours until it feels firm. I wash off the cure, and season with a home made creole seasoning that doesnt contain salt. Then I smoke between 120°-160° for several hours until at least 150° internal. What Im looking for is a recipe in metric for the proper ratios of kosher salt, dextrose and Cure #1. I have also read that Cure #1 isnt really necessary like it is with sausage as these are whole cuts of meat. So anyway, please dont judge too harshly on what Ive said thus far. Im just looking for the proper ratios of salt, dex and pink salt for my cure. Thanks.

Which is best for Caribbean food?

Coming down a few days and wondered if tha crazy TSA lines are back to normal?

Thinking about going next visit. Been reading some reviews saying it’s overrated.