- May 14, 2015
- 47
- 16
Hi all. I’ve been doing some research on curing for a few weeks. I decided to take the plunge and have started a few recipes but now realize the recipes may have some gaps in information.
They are intended for a regular fridge cure .
They are dry cures and done in percentages, in one recipie it specifies under 200g meat but the other ones didn’t specify this so the size of meat I used is over 200g. I used 2.5 percent and 0.25 prauge1. I’ve got them in zip locks well coated and most of the air pushed out of them. In one place it suggests 5-7 days but I’ve seen on other sites that cure time is dependant on weight and thickness. The meat I’m using is around 800g
I guess I’mlooking for input on how long, or better yet how to determine how long I should allow them to rest with the cure.
Next I’m looking for guidance as to if I can still dry these in a regular fridge or if I really sure have a decidcated chamber. I’ve been toying with picking up a used mini fridge and may go that route anyway
I really appreciate any feed back and guidance to understanding the science/reasons behind how this stuff is done.
thanks.
They are intended for a regular fridge cure .
They are dry cures and done in percentages, in one recipie it specifies under 200g meat but the other ones didn’t specify this so the size of meat I used is over 200g. I used 2.5 percent and 0.25 prauge1. I’ve got them in zip locks well coated and most of the air pushed out of them. In one place it suggests 5-7 days but I’ve seen on other sites that cure time is dependant on weight and thickness. The meat I’m using is around 800g
I guess I’mlooking for input on how long, or better yet how to determine how long I should allow them to rest with the cure.
Next I’m looking for guidance as to if I can still dry these in a regular fridge or if I really sure have a decidcated chamber. I’ve been toying with picking up a used mini fridge and may go that route anyway
I really appreciate any feed back and guidance to understanding the science/reasons behind how this stuff is done.
thanks.