Curing meat before stuffing salamis
Posted: Wed Sep 24, 2014 7:17 am
Hey Folks,
I was wondering why some people seem to cure meat before stuffing when making salamis.
For example this recipe here:
spuddy's easy salami - viewtopic.php?f=16&t=1050
and the salami recipe in this book:
Manual of a Traditional Bacon Curer by Maynard Davies
Both say to add the cure to the meat first and leave in the fridge for a few days, then stuff afterwards.
Whereas this one:
Charcuterie - Michael Ruhlman
Says to stuff straight away without the pre-cure step.
Just curious what's the purpose of curing the meat before stuffing, when it would cure inside the casing anyway? I noticed that the first two recipes don't call for adding any kind of starter culture, whereas the last one does. Is it anything to do with this?
Thanks
I was wondering why some people seem to cure meat before stuffing when making salamis.
For example this recipe here:
spuddy's easy salami - viewtopic.php?f=16&t=1050
and the salami recipe in this book:
Manual of a Traditional Bacon Curer by Maynard Davies
Both say to add the cure to the meat first and leave in the fridge for a few days, then stuff afterwards.
Whereas this one:
Charcuterie - Michael Ruhlman
Says to stuff straight away without the pre-cure step.
Just curious what's the purpose of curing the meat before stuffing, when it would cure inside the casing anyway? I noticed that the first two recipes don't call for adding any kind of starter culture, whereas the last one does. Is it anything to do with this?
Thanks