What is magical about 6" during curing?

Tips and tecniques on dryng drying, curing etc.

What is magical about 6" during curing?

Postby johngaltsmotor » Thu Nov 06, 2014 3:53 pm

Okay, random question. Most older technical recipes I read say that after mixing the cubed meat, salt, cure you need to let it sit for 24-48 hours compressed in a tub stacked NO DEEPER THAN 6" before grinding & stuffing.

I'm assuming this has to do with osmotic pressure under the weight of the meat above? Or allowing air to circulate in between? Or ??

What is the reason for 6"? (Not that it matters as my meat lugs are only about 7" tall anyway and I rarely fill them to the top.)
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: What is magical about 6" during curing?

Postby DiggingDogFarm » Thu Nov 06, 2014 4:20 pm

The reason for the 6" depth maximum is to ensure rapid chilling of the meat.


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Re: What is magical about 6" during curing?

Postby johngaltsmotor » Thu Nov 06, 2014 4:34 pm

Thanks. That makes sense (now that you mention it). I guess I overlooked that because everything I do comes out of the refrigerator, gets cubed & salted, then goes right back in so it never gets warm enough to truly need to cool again. I could see how with the original recipe being for 100lb that might be a different story though...
Pigs are magical creatures.... they turn vegetables into BACON!!
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