Advice on curing time.

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Advice on curing time.

Postby chatterer » Mon Jun 19, 2017 4:03 pm

Hi All,


I am now entering into week 5 or day 30 of my first attempt at Salami Curing.

Could i get some input on waiting time. As i have heard different times at different sources i.e Youtube compared to online recipes.

I have used instacure 2. On my package instructions are to use one level teaspoon for 2kilos 200grams of meat.

My butchers machine was broken on the day of buying and getting it minced. I only have a manual machine at home and it turned some of the fat into a butter substance.

I ended up with 1kilo 400grams from my bought 2.2 kilos.

seeing how i had less than 2.2 kilos.

I used less Insta cure 2. Rather than a level teaspoon which equals roughly 5-6 grams i used 3-4 grams.

The recipe i am following says to cure for 35-40 days. On youtube i have seen Salami makers say 2 months for a yield of 2kilos. My plan is to give it this week and one more before weighing and seeing if all together they have lost 25-30% of original weight.

I would greatly appreciate some advice on how long to wait? I am now entering my 5th week by this Saturday it will be 34 days. Im in no rush obviously i want it to be safe when i try it out.

Cheers
User avatar
chatterer
Registered Member
 
Posts: 4
Joined: Mon Jun 19, 2017 3:21 pm

Re: Advice on curing time.

Postby NCPaul » Tue Jun 20, 2017 5:23 pm

Welcome to the forum. :D Drying time can be affected by many things; what diameter are your casings, are they natural or synthetic, did you use a starter culture, how much salt is in your recipe, etc. While they are shelf stable at 30 % weight loss, most prefer the texture at 35-40 %. When I'm making salami I weigh them weekly as a back up to the sensors I have.

I only have a manual machine at home and it turned some of the fat into a butter substance.


This can lead to a poor result, since the meat "smeared" with fat will struggle to dry properly. Let us know of your results.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2305
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Advice on curing time.

Postby chatterer » Thu Jun 22, 2017 3:20 am

NCPaul wrote:Welcome to the forum. :D Drying time can be affected by many things; what diameter are your casings, are they natural or synthetic, did you use a starter culture, how much salt is in your recipe, etc. While they are shelf stable at 30 % weight loss, most prefer the texture at 35-40 %. When I'm making salami I weigh them weekly as a back up to the sensors I have.

I only have a manual machine at home and it turned some of the fat into a butter substance.


This can lead to a poor result, since the meat "smeared" with fat will struggle to dry properly. Let us know of your results.


thanks! I am using both natural hog casings 42-44mm and some collagen casing that came in a Thai sausage making kit i dont know the size. I used an abundant 1 and 1/2 table spoons of salt i would say roughly 25 grams. I used 16grams of dextrose. 100mls of red wine. Starter culture 3. Thats all i can think of as far as things that could affect curing. The rest were just spices. The majority of the fat i used was good fat chopped into small pieces after freezing for a little bit. The butter like substance i threw out and did not mix in with the meat i used.

here are some pictures. As you can see theres a tiny little drop seen in one of the pictures they are still
letting out liquid. The last one is a picture taken after their first day hanging after spending 48 hours in the fridge.
http://i1174.photobucket.com/albums/r611/picGallery2017/IMG_5281_zpszar2ceow.jpg

http://i1174.photobucket.com/albums/r611/picGallery2017/IMG_5283_zpshan7apmd.jpg

http://i1174.photobucket.com/albums/r611/picGallery2017/IMG_5281_zpszar2ceow.jpg

http://i1174.photobucket.com/albums/r611/picGallery2017/IMG_3267_zps63lepoyx.jpg
User avatar
chatterer
Registered Member
 
Posts: 4
Joined: Mon Jun 19, 2017 3:21 pm


Return to Beginners

Who is online

Users browsing this forum: No registered users and 1 guest