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Mutsy007 on
I take weight after wrapping in muslin cloth.
JamesLove4b on
Post cure weight. However, your process seems to be using a salt box method which can give wildly varying results, often un-palatable and too salty. Take a look into Equilibrium Cure, using a measured weight of salt vs the fresh weight. Use 1 day per 1/2inch thickness of meat joint plus 2 days for curing time (ideally vac-packed). Then go into the drying stage, followed by equalisation days. Happy to help. Duck prosciutto with Bay and Juniper is a fav of mine.
Also, its well worth a wine bath toward the second half of the curing time, so if curing is 6 days, pour some red, rose or white wine into the vac bag on day 3, and then continue to cure as per. You can thank me later!!!!
MongooseOk941 on
If you’re doing this in your refrigerator you may not get very good results either. The usual curing temperature and humidity levels are not achievable in a standard refrigerator
Half_cooked on
I wine bath after the curing, no need to effect the salt and cure percentages with wine while curing. If you measured everything for an equilibrium cure why would you dilute it with wine half way through?
5 Comments
Hi /u/leowtyx if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
I take weight after wrapping in muslin cloth.
Post cure weight. However, your process seems to be using a salt box method which can give wildly varying results, often un-palatable and too salty. Take a look into Equilibrium Cure, using a measured weight of salt vs the fresh weight. Use 1 day per 1/2inch thickness of meat joint plus 2 days for curing time (ideally vac-packed). Then go into the drying stage, followed by equalisation days. Happy to help. Duck prosciutto with Bay and Juniper is a fav of mine.
Also, its well worth a wine bath toward the second half of the curing time, so if curing is 6 days, pour some red, rose or white wine into the vac bag on day 3, and then continue to cure as per. You can thank me later!!!!
If you’re doing this in your refrigerator you may not get very good results either. The usual curing temperature and humidity levels are not achievable in a standard refrigerator
I wine bath after the curing, no need to effect the salt and cure percentages with wine while curing. If you measured everything for an equilibrium cure why would you dilute it with wine half way through?