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Martin Fisher

Martin Fisher

43 minutes ago, gfweb said:

I thought that cure penetration was about a cm/day.

 

Depends on the curing method, cut of meat, muscle fiber orientation, temperature, etcetera

With salt box style curing, you're basically exposing the outer parts of the meat to a high concentration of salt - for a relatively short period of time - that will later equalize throughout the meat.

One of the major problems with that method is it's unpredictability, it's very easy to over-cure/over-salt - especially small cuts.

The Marianski's do a good job of describing some of the particulars here.

 

 

Martin Fisher

Martin Fisher

19 minutes ago, gfweb said:

I thought that cure penetration was about a cm/day.

 

Depends on the curing method, cut of meat, muscle fiber orientation, temperature, etcetera

With salt box style curing, you're basically exposing the outer parts of the meat to a high concentration of salt that will later equalize throughout the meat.

One of the major problems with that method is it's unpredictability, it's very easy to over-cure/over-salt - especially small cuts.

The Marianski's do a good job of describing some of the particulars here.

 

 

Martin Fisher

Martin Fisher

5 minutes ago, gfweb said:

I thought that cure penetration was about a cm/day.

 

Depends on the curing method, cut of meat, muscle fiber orientation, temperature, etcetera

With salt box style curing, you're basically exposing the outer parts of the meat to a high concentration of salt that will later equalize throughout the meat.

One of the major problems with that method is it's unpredictability, it's very easy to over-cure/over-salt the meat - especially small cuts.

The Marianski's do a good job of describing some of the particulars here.

 

 

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