What do you log while dry curing meats?
Posted: Sun Mar 24, 2013 23:34
I'm just getting started in dry curing meat, have read a few books and read the website here, but just getting my cure chamber up and running. While I'm waiting for a fridge in my price range (free) to come around I was trying to make a list of the things I would want to keep track of when curing the meats.
I want to track the important things well enought that if I ever make something that I was "wow! this is good!", that I could make it again.
Some of the things I have though of are:
recipe,
time, temp, and humidity,
starting and ending weight,
starting/ending diameter,
timing in fermenting?
What other things do you track when making a batch and want to be able to reproduce it next time?
thanks,
dave
I want to track the important things well enought that if I ever make something that I was "wow! this is good!", that I could make it again.
Some of the things I have though of are:
recipe,
time, temp, and humidity,
starting and ending weight,
starting/ending diameter,
timing in fermenting?
What other things do you track when making a batch and want to be able to reproduce it next time?
thanks,
dave