Faster to wet cure in room temp?
Since curing meats had historically been done for food storage safety and without refrigeration -- is it likely that we should be curing outside the refrigerator as well? Will the meat and pertinent bacteria cure faster?
I've been curing meats with sugar, twice as more sea salt, and celery juice. One bulk of pork shoulder weighing about 750g and 2.5 x 2 inches at its cross section, took me 7 days to cure fully to the inside. I know this because I had two of those. I cooked one off on the 3rd night, and it was brown at the center; alarmed at the slowness, I added more salt.
I cooked the second pork butt on the 7th night and it was perfectly through and through. Howevever, the core still had a shade of brown/white. However, there were some obvious algal growth around the meat -- hope anyone can share an insight into this as well.
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What temperature should meat cure at?
Curing should be carried out at a temperature between 35\xb0F and 40\xb0F. The lower temperature is set for the purpose of ensuring cure penetration and the upper temperature is set to limit microbial growth (PHS/FDA 2001).What humidity should meat cure at?
Temperature and Humidity for Meat Curing ChamberTemperatureHumidityDry Cured Meat (Whole Muscle)50-61\xb0F/10-16\xb0C60-80%Dry Cured Salami (after fermentation)50-61\xb0F/10-16\xb0C60-80%Jerky and Biltong61-122\xb0F/16-50\xb0C30-50%Can I use a mini fridge to cure meat?
To dry cure meat with salt, cover it entirely in salt for a full day. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. You can also add some flavorings (like celery seed and black pepper) at this point, if you want.How To Cure A Ham (Wet Cure)
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