Hygrometer

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
A device used to measure the humidity inside a meat-curing chamber. It can be important for commercial applications, where exactness is important to duplicate results from one batch to another. As a rule, ham curing and salt equalization should be accomplished at a relative humidity of 75 to 90 percent; ham aging, on the other hand, is best at 50 to 60 percent.