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Evaluating Meats, Poultry, and Fish for Curing
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Before you proceed with the curing of an item, consider its size and weight, its shape and surface area, and the texture of its flesh. Each of these considerations helps determine the type of cure, the strength of the cure, and duration of the curing time. Here are factors to consider when beginning a cure:
- Larger/heavier food items need more curing compound, while smaller/lighter items need less curing compound.
- Thick, compact food items with less surface area require a longer curing time. Thin, flat food items that have greater surface area require less curing time.
- Foods with a delicate texture and a loose, open grain require less dry curing compound or a weaker brine. Foods that are firm and dense require more dry curing compound or a stronger brine.
- Irregularly shaped food items are not well suited to a dry cure because they have nooks and crannies that make even application difficult. Instead, such items are usually cured in a brine. Because a brine cure is fluid, it flows evenly around all surfaces and cavities and penetrates the flesh quickly and evenly.