Weight loss during drying

Air dried cured Meat Techniques

Weight loss during drying

Postby catfishhoward » Sun Dec 17, 2017 1:26 pm

If they say the hanging meat drying should loose 30% of its weight to be ready to eat do they mean from the original raw weight or after it comes out of the dry brine?

I haven't found anything official on this and I've seen both ways done on the internet which concerns me. I don't want to go by fill since I've never done this before (Duck Prosciutto). Thanks.
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Re: Weight loss during drying

Postby wheels » Sun Dec 17, 2017 7:26 pm

I record details of all of them, so I'm not much help here.

However, 30% is not a high weight loss per se so I would go from the lower of the two, which should be the post cure weight.

Phil
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Re: Weight loss during drying

Postby catfishhoward » Sun Dec 17, 2017 9:57 pm

wheels wrote:I record details of all of them, so I'm not much help here.

However, 30% is not a high weight loss per se so I would go from the lower of the two, which should be the post cure weight.

Phil

Thanks.
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