What do you log while dry curing meats?

dpeart · Post by **dpeart** » 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

Devo · Post by **Devo** » Sun Mar 24, 2013 23:51

track your PH
Your start and ending dia. is really based on your weight lose which is more important.
I have a very nice spread sheet for that if you want it I can post it for you.

dpeart · Post by **dpeart** » Mon Mar 25, 2013 00:15

I've love to see the spreadsheet.

thanks,
dave

Devo · Post by **Devo** » Mon Mar 25, 2013 00:42

Here ya go

http://www.4shared.com/file/gTkg9eHB/We ... sheet.html

dpeart · Post by **dpeart** » Mon Mar 25, 2013 01:08

I can't figure out how to download it.

thanks anyway though,
dave

Devo · Post by **Devo** » Mon Mar 25, 2013 01:33

Here try this. Just download it and than save it.

Download Here

dpeart · Post by **dpeart** » Mon Mar 25, 2013 02:10

That worked,
thanks

JerBear · Post by **JerBear** » Mon Mar 25, 2013 19:46

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).