Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Charcuterie: weight loss in drying chamber?

davidcross

By davidcross
in Cooking

 Share

Recommended Posts

davidcross

davidcross

Posted
Posted (edited)

I made some Lonza and cured it for 2 weeks.

 

In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks.

 

Is that normal, and is the meat ready?

 

Thank you

Edited by Smithy
Added tag (log)
 Share
Go to topic listing
×
×
  • Create New...