What do you log while dry curing meats?
What do you log while dry curing meats?
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
You might want to split your times into two columns. One for fermentation and another for drying which would apply to ground salami-type products and if you're just drying, for instance whole muscles you'd go straight into the drying phase.
As part of the recipe you might want to track what starter culture you used and what mold you used (if any).
As part of the recipe you might want to track what starter culture you used and what mold you used (if any).