I've had several successful Salumi attempts so far and have a few more on the go. In my research I've come across varying times and rules of thumb for how long to cure a piece of meat and was wondering what other people settled on.
The two main channels I've been comparing are 2 Guys And A Cooler and Davide Fantinati. Here's what I found when comparing a few different cuts:
Davide Fantinati
Coppa ~2kg 3.5% 4 days
https://youtu.be/gw8KEHbNYE0?si=jo5AWufHa9iYi5hA
Bresaola 2.5kg 3% 6 day cure
https://youtu.be/V07XhOt_r8Y?si=Yn6Fo0YYoO7PwugJ
Lonza 1.8kg 3.5% 5 days
https://youtu.be/wYfBDONVVvE?si=tRKwjMA8MorHMFuQ
2 guys and a cooler
Coppa 2kg 2.5% 2 weeks
https://youtu.be/vFfqwyxC_Zo?si=8hCMtNB_JU2cQKlT
Bresaola 1kg 3% 11 days
https://youtu.be/39zrfnqMMIA?si=gvKqzluAunMC0WPT
Lonza 1.1kg 3% 6 days
https://youtu.be/_YkP5l8B3Ww?si=k86DB1SpQ_RzXp4J
Davide seems to rely on experience/past projects (or I've missed where he explains his curing process) where as 2 Guys uses this site. Overall Davide seems to cure his meat anywhere from two, to three times as fast, and in the end has an edible product (no nitrates either so the salt is doing 100% of the work).
One thing I think is happening is that the website does its calculations with I think a max 6% brine. Whereas the salt we apply to the surface of the meat will saturate any liquid coming out, quickly making a 26% brine. The surface salt will eventually be depleted, at that point the highest concentration of brine will decrease from 26% and equalize to whatever salt % you applied to the meat. A higher brine % means a higher rate of osmosis so that could account for the difference between the two.
Again, just curious what other people do when curing their meat.
by thainebednar
5 Comments
I go for the equalization method. It’s not just Eric from Two guys that advocates that, but also Meathead from Amazing Ribs (BBQ site), and more than a few others. I like the method as you cannot oversalt using it, but the cure can take a bit longer. That’s okay in a Salumi, because the cure is only 1 step. The following step is the hardest, and that’s the drying, which does require a certain environment that some places (Arizona, New Mexico, etc) just cannot ever get without mechanical aid (chamber).
In the past, I’ve cured “the old fashioned way” with brines, using volumetric measurements, and often had way too salty things.
Also, with Salumi, you don’t *need* curing salt, as you are dealing with whole muscles, and unless your butcher is terrible, you should not have contamination bacteria inside the meat. Curing salt does change the taste slightly, but I actually do not mind that taste, and like the added insurance against potential spoilage bacteria.
Jason Molinari’s blog and Francois Vecchio’s books are better references.
Hmmm. I am lost on the last part of your post for percentages. I use a 2.5% salt ratio and use the vac pack method. Timing is pretty much when I remember to get to it. As far as when it’s done I have always used weight loss to determine this as I have lived in places with wildly differing climates.
I have never had a proper *chamber* and use my refrigerator at present due to the climate. I don’t use curing salt and other than Pancetta I use 30-33% (or more if I want a different texture) weight loss as a guide for when it is done.
When I cure bacon, I use an EQ cure (salt, cure#1, and maple sugar). I cure for 1 day per quarter inch at the thickest part, plus one or two days to fit my smoking date.
Team EQ curing here. Lots of different projects, many with students. EQ solves a lot of problems, has few down sides. Especially good for irregular schedules.