13 дек. 2023 г. · Depends on how much salt you're using. Salt box curing (excess salt) you only need 12-36 hours for the salt to be absorbed.

9 мая 2018 г. · It can be up to 2-3 weeks per kg for full equilibrium, but you can reduce that time with some modifications to the method.

16 февр. 2018 г. · When doing an eq cure, it's 1cm/day for a wet cure to the center, so if it's 6cm at the widest, it's 3 days since it penetrates from both sides.

26 окт. 2013 г. · Is this actually a way to preserve meat and keep it edible for long periods of time or am I risking a serious case of food poisoning if I eat ...

20 февр. 2019 г. · For pancetta this can be as short as a week or two. And for things like prosciutto it's 1.5-2 years. The nitrate is needed because over time it ...

18 сент. 2020 г. · Curing is a presentation process that allows the meat to keep anywhere from 3 months to 2-3 years depending on the size and type of the product.

20 окт. 2020 г. · I read various articles that tell you to do dry curing for 1-2 days per kilo and equilibrium curing for five days. Does that mean I need to wait for 1.5-3 days?

7 сент. 2017 г. · It was about 115 grams that I left in salt for 24 hours. Rinsed off salt and hung to dry in the fridge until it lost 35% of it's weight.

15 июн. 2019 г. · First step salting/curing (same thing). Basically you salt, spice, and vacuum seal or put in a ziploc and store in the fridge for ~10-20 days.

28 апр. 2020 г. · "Air curing" meats doesn't immediately cause the meat to spoil. I'm gathering that sodium/salt use has some sort of a role to delay the spoiling of the meat.