What can I cure at 15c and 50% humidity?
I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have.
The issue is I cant seem to find products that fit these environments. Is there anything? Whole muscle needs less humidity and more warmth whilst sausage needs more humidity.
Any ideas out there?
Best Answer
This is pretty close to the temperature and humidity of the closet where I store wine and hang salumi to cure. I've had the most success with pancetta, lomo, and brasola. I've had some successes and some failures with dried sausages and salami, usually related to undesirable mold that I didn't catch in time. I probably wouldn't hang an entire pork leg, in an effort to make something like a prosciutto. Generally, because of the cost and labor involved, I would want the conditions to be more precise and less variable. In my wine closet, the temp and humidity does change. However, for the smaller items I am playing with, and given the time necessary, the conditions are just fine. It sounds like a reasonable place to experiment. One final note, be sure your space is insect and rodent-free. That could be a potential issue.
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What is the ideal temperature and humidity for most cured meats?
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%What humidity should meat cure at?
The purpose of a curing chamber is to create an environment with controllable temperature and humidity that allows for the dry curing of meats. The ideal environment is consistent, with relatively high humidity (~70%), fairly cool (50-60F) and dark.What is the perfect temperature for curing salami?
The best temperature for maturing salami is anywhere between 6 and 16 degrees Celsius, with a humidity of anywhere between 70 to 85 percent.What is the best temperature for curing sausage?
During the drying process, it is ideal that the temperature stays around 60F (15.5C) and humidity stays around 70%. Humidity below 60% can cause the outer casing of the sausage to dry too fast and prevent the inside from drying.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ready made, Karolina Grabowska, Maksim Goncharenok, cottonbro