Wieght loss from fresh to cured and smoked

ssorllih · Post by **ssorllih** » Tue Dec 27, 2011 22:23

I noted in the thread concerning butts, that the butts had lost about 16 to 20 % weight loss. Is this enough to extend shelf life?

ssorllih · Post by **ssorllih** » Fri Dec 30, 2011 21:44

I posted this question because I haven't found the answer anywhere else. I years past when I bought a "ham" and drained the water from the package. I had to use it rather quickly or it would rot in a 35 degree fridge. But I remember slab bacon from my childhood that was just covered to keep the dust off and left out on the kitchen counter.
Fermented sausage requires about a 30 percent weight loss to keep without refrigeration.

Bubba · Post by **Bubba** » Sat Dec 31, 2011 00:46

Hi Ross,

I'm hoping we get responses from experienced members here, this is a very interesting topic that I would like to follow.
Also I don't know if I'm running the risk of this going off topic......but I'd love to get some understanding of shelf life derived from weight loss during/ after curing, and then what happens after smoking?
During wet curing (brine curing) there is no weight loss, then how does that affect shelf life?

ssorllih · Post by **ssorllih** » Sat Dec 31, 2011 01:13

In fermented sausage the keeping qualities depend on the available water. Reduce that by 30% and along with the rest of the process you get a durable product.