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EQ in Commercial production
Posted: Wed Jun 17, 2020 12:08
by farmboy236
Is an Equilibrium Cure permitted in commercial production?
Re: EQ in Commercial production
Posted: Wed Jun 17, 2020 12:44
by reddal
Why wouldn't it be - its a tried and proven method I think?
Re: EQ in Commercial production
Posted: Wed Jun 17, 2020 12:49
by Bob K
Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected
Re: EQ in Commercial production
Posted: Wed Jun 17, 2020 16:09
by farmboy236
I'm a one man shop,so production quantity isn't as much of an issue to me as quality. I have the time and I like the result of EQ Cures. Looking through CFR 318 I don't see any mention of EQ curing and The minimum salt percentages will end up way too salty!
Re: EQ in Commercial production
Posted: Mon Jun 22, 2020 10:38
by reddal
Bob K wrote: ↑Wed Jun 17, 2020 12:49
Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected
For me it depends on the size of the piece being cured. For coppa or loin I find an EQ cure works fine, but for very large pieces like a whole ham it can take a long time and be a bit unreliable - ie parts of the joint aren't properly cured inside - so I sometimes add some injections for those. Particularly if I am supplying the whole cured piece to someone I like to add some injections because I'm not going to be there to see if there are problems when its cut open.