Drying Rate for Whole Muscles
Drying Rate for Whole Muscles
I've had my first 3 pieces dry curing for a few weeks now, so I am able to calculate the rate at which they have been losing moisture. I have my chamber set at 75% humidity, but I think that with fluctuations as the humidifier cycles, it is actually a bit below that.
I dried a 3/4 pound pork tenderloin to 65% original weight and it came out very well, I think, with no case hardening. While the perimeter is a bit darker and dryer than the center, it is still "flexible". It lost about 2.4% of weight each day, and took about 2 weeks to dry. Seems too fast.
The other two pieces are pork loin, at 1.5 pounds and at 2 pounds. They are each losing right about 1% a day. At that rate, they will take 5 weeks to hit a loss of 35%, my target for this run.
In your experiences, are these drying rates ok, or should I raise the humidity in the chamber some? Is there a rule of thumb for the best rate of weight loss?
I dried a 3/4 pound pork tenderloin to 65% original weight and it came out very well, I think, with no case hardening. While the perimeter is a bit darker and dryer than the center, it is still "flexible". It lost about 2.4% of weight each day, and took about 2 weeks to dry. Seems too fast.
The other two pieces are pork loin, at 1.5 pounds and at 2 pounds. They are each losing right about 1% a day. At that rate, they will take 5 weeks to hit a loss of 35%, my target for this run.
In your experiences, are these drying rates ok, or should I raise the humidity in the chamber some? Is there a rule of thumb for the best rate of weight loss?
I would raise the humidity level up to 80- 82%.
The pork tenderloin will dry much faster with the smaller diameter, not unlike different caliber chubs. The loins will take much longer as the drying rate will s-l-o-w down.
Drying Rates seem normal. If you can wait that long 40-42% seems to be the sweet spot for drying Loins......
The pork tenderloin will dry much faster with the smaller diameter, not unlike different caliber chubs. The loins will take much longer as the drying rate will s-l-o-w down.
Drying Rates seem normal. If you can wait that long 40-42% seems to be the sweet spot for drying Loins......
Thank you for this advice. Your drying humidity is higher than I usually see listed for muscles, but again, I think my 75% setting is going to be too low for larger pieces, so I'm game to bump it up to just above 80%.
My next try is going to be salami, probably in 2.25" to 2.5" casings. I would like to dry them along with the whole muscles in the same chamber. I was planning to run all at 77% humidity, but with your higher recommendation for the muscles, 80% to 82% would likely be a better balance.
(I need to learn how to post pictures here, and I'll do that over the weekend.)
My next try is going to be salami, probably in 2.25" to 2.5" casings. I would like to dry them along with the whole muscles in the same chamber. I was planning to run all at 77% humidity, but with your higher recommendation for the muscles, 80% to 82% would likely be a better balance.
(I need to learn how to post pictures here, and I'll do that over the weekend.)
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