It's a lonely little Bresaola in the curing fridge:
I've done so little curing and sausage making lately due to a variety of reasons, so I thought I'd better post this to show that I still remember how to do it!
Phil
wheels wrote:I went with total salt of 3.04% (2.8% sea-salt + 2.04% from curing salt), I may reduce this as it's slightly too salty to my taste - nothing drastic though.
What level of salt do others use in air-dried solid muscle?
Phil
BriCan wrote:At first glance at the whole (cut) muscle I would have sworn that it had a touch of case hardening but looking at the slices in front of it they look mighty fine
wheels wrote:I know, I nearly cried when i first saw it, but it just seems to be how it photographs - the sliced product is fine.
Do the Canadian Authorities set a minimum level of salt for dried whole muscle?
In any case, they obviously have no qualms about your 2% level; on that basis, I think I'll use less next time.
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