Any thoughts? They are saying to dredge whole muscles in salt and cure for 1 day for every kilo. Then you rinse and hang.
I have always cured for longer until the meat felt like it was stiff. I am currently trying the salt box method with a 10.5 kg leg of Berkshire that I have coated in salt and wrapped in cling film with a weight on top.
I am about to cure two capicollos but they are roughly 1.5 kg each. That means I only have them coated with salt and weighted for a day and a half!! Not sure I trust that. What if a piece of meat is longer and has more surface area vs a piece of meat that is shorter and thicker? Shouldnt that affect the curing time as well?