Duck

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2 months 3 weeks ago #14663 by thehaprhrts
Duck was created by thehaprhrts
I'm concerned about my seal on my duck prosciutto, any comments and can i re-seal it if required?

Start weight was 893g, current weight after 3 weeks drying is 760g, target weight is 535g

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2 months 3 weeks ago #14666 by BagLady
Replied by BagLady on topic Duck
Hello.

Such a slow weight loss would have nothing to do with the seal, as UMAi Dry® will dry just fine with a compromised seal. Either you are not drying in a modern frost free refrigerator in regular use located within a consistently room temperature environment -or- your weight calculations are somehow incorrect. It is difficult to troubleshoot without knowing your set up, but a poor seal or lack of contact between UMAi Dry® and meat surface cannot explain such slow weight loss.

Dry aging geek

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2 months 3 weeks ago #14667 by thehaprhrts
Replied by thehaprhrts on topic Duck
its in a kitchen fridge in a controlled temperature drawer at optimum temp.

the scale is calibrated.

only thing i can think of is the fat on the back.

www.dropbox.com/sh/zkf4ccww67d4sjp/AAC6w...1gll3rMG0JWaZva?dl=0

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