Not sureHow long are you expecting it to take to lose the 30%
It is great that you can tell - however it is a shame for the rest of us. The beef looks great so far, but without your experience to rely on it will make it difficult for anyone else to try to reproduce what you are doing. Would it be possible to weigh it now and then, when you judge it is ready, let us know the final weight. That way we will have a better chance of trying to create something similar.Not sure
I go by squeeze. Weights are really not my thing.
When you're old enough, and been doing this long enough... a squeeze gives you more information than a scale ever could... It's the same technique the Masters of years ago determined when stuff was finished...
Therefore, I conclude, nepas is an old Master..... lovingly of course....
UMAi large charcuterie bag.Is that a special bag? looks like any other zip lock.
Warren