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 Post subject: Re: Curing Meat.
PostPosted: Sat Jul 12, 2014 10:37 pm 

Joined: Thu Oct 10, 2013 1:33 am
Posts: 20
You want to use 5% of the weight of the item you're curing as salt. I usually toast my aromatics, add them and the salt to a large ziploc bag, and toss the item to be cured very well in the bag. Get the air out, flip the bag ewvery 12hrs for 2-3 days, then begin drying in a 70% humidity wine fridge at 55F. Check daily for bad mold growth, and once I've lost 30-40% of the start weight, you get to eat it!

Charcuterie isn't hard to do, but you need the right equipment, and need to measure things, and document your weight loss, etc. Nothing like forgetting to check on your lonza for a few days to find out it dried too quickly and now its rock hard on the outside, and full of moisture on the inside.


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 Post subject: Re: Curing Meat.
PostPosted: Sun Jul 13, 2014 2:20 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
ChefDeCuisinart wrote:...and need to measure things...


Hiss! Baker territory! The light hurts us!


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