EQ in Commercial production
-
- Beginner
- Posts: 17
- Joined: Tue Nov 08, 2011 17:43
- Location: Alexandria, TN
EQ in Commercial production
Is an Equilibrium Cure permitted in commercial production?
Re: EQ in Commercial production
Why wouldn't it be - its a tried and proven method I think?
Re: EQ in Commercial production
Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected
-
- Beginner
- Posts: 17
- Joined: Tue Nov 08, 2011 17:43
- Location: Alexandria, TN
Re: EQ in Commercial production
I'm a one man shop,so production quantity isn't as much of an issue to me as quality. I have the time and I like the result of EQ Cures. Looking through CFR 318 I don't see any mention of EQ curing and The minimum salt percentages will end up way too salty!
Re: EQ in Commercial production
For me it depends on the size of the piece being cured. For coppa or loin I find an EQ cure works fine, but for very large pieces like a whole ham it can take a long time and be a bit unreliable - ie parts of the joint aren't properly cured inside - so I sometimes add some injections for those. Particularly if I am supplying the whole cured piece to someone I like to add some injections because I'm not going to be there to see if there are problems when its cut open.