Curing times?
Posted: Wed Jan 27, 2021 23:59
Hi guys,
I'm new to the forum and I'm so glad I've found it, it seems to be such a font of knowledge.
I've been making cured meats and salami for a year or so now, and have a couple of questions that I can't seem to find a solid answer to, sorry if its been answered on here before, but here goes.
With cured whole muscle how long do you guys cure for prior to hanging, Ruhlman and Steve Lamb state 2-3 days per kg for most muscles, and only 1 day per kg for coppa using an eq cure method, (this never seems long enough to me).
Elias cario, from Olympia provisions does an 18 day cure (7 days then overhall then cure for a further 11 days), (possibly two long)
Jason molinari cures for two weeks, (no really variation in relation to size/weight of meat).
What do you guys aim for and why??
Secondly, with salami, I've noticed a lot of members on here cure the meat prior to grinding, and I've read your explanation as too why, originally I thought it was a hurdle in place of a starter culture but you guys have shed a different light on the subject so I'm tempted to try this on my next batch but wanted to ask a couple of questions first, do you add the liquid that would be drawn out of the meat during this process, or do you discard it. And do you notice a difference in texture of the finished sausage or is it purely for meat/fat definition?
Sorry for the long opening questions, and thanks in advance?
James
I'm new to the forum and I'm so glad I've found it, it seems to be such a font of knowledge.
I've been making cured meats and salami for a year or so now, and have a couple of questions that I can't seem to find a solid answer to, sorry if its been answered on here before, but here goes.
With cured whole muscle how long do you guys cure for prior to hanging, Ruhlman and Steve Lamb state 2-3 days per kg for most muscles, and only 1 day per kg for coppa using an eq cure method, (this never seems long enough to me).
Elias cario, from Olympia provisions does an 18 day cure (7 days then overhall then cure for a further 11 days), (possibly two long)
Jason molinari cures for two weeks, (no really variation in relation to size/weight of meat).
What do you guys aim for and why??
Secondly, with salami, I've noticed a lot of members on here cure the meat prior to grinding, and I've read your explanation as too why, originally I thought it was a hurdle in place of a starter culture but you guys have shed a different light on the subject so I'm tempted to try this on my next batch but wanted to ask a couple of questions first, do you add the liquid that would be drawn out of the meat during this process, or do you discard it. And do you notice a difference in texture of the finished sausage or is it purely for meat/fat definition?
Sorry for the long opening questions, and thanks in advance?
James