salt box method (single recipe for all curing projects!!)

refrigeration time:
for every 1000g of muscle refrigerate 24 hours ....2 to 4 C....(36 to 39 f )

pink salt :
cure#1 for less than 30days
cure#2 for more than 30 days.........of curing time ...
%0.25 of the the green weight of the musle

seasoning completely optional ...

time and atmosphere in the curing chamber:

time:
until it looses %30-40 of its green weight

atmosphere :
10-16 C ( 50-61f)
60-80% of relative humidity

Видео salt box method (single recipe for all curing projects!!) канала Sausage&Charcuterie