1st time curing, are my weights looking ok?

  • Instadalt
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4 months 1 day ago #14361 by Instadalt
Did a few steaks that have all been great. So i decided to try curing. I made a bresaola, coppa, and pancetta(flat) all on the same day. I followed some recipes online and cured for 1 week before starting the dry bag, meat seemed nice and firm after. Ill ppst my start date and weights below and where they are at today. Would like to know your opinion if they sound like ok numbers and what i can do different next time? Some say cure for 2 weeks instead of 1?

Dry bag start date: Feb 8 - Mar 19(39 days)

Bresaola- 1328g
Mar 6- 1000g
Mar 11- 932g
Mar 19- 844g
36.4% loss

Coppa- 1790g
Mar 6- 1532g
Mar 11- 1485g
Mar 19- 1431g
20.05% loss

Pancetta- 828g
Mar 6- 661g
Mar 11- 645g
Mar 19- 626g
24.88% loss

How do these weights look after 5.5 weeks?
Does my pork seem to be curing slow?
Does the fat or muscle affect the drying process? The pancetta is pretty fatty.
Does beef usually cure faster?
The pork does have a bit more spices on the outside, does that slow the drying quite a bit?
Lots of the videos show the curing done in 3-4 weeks, so just wondering if this is going to take quite a bit longer and what I can do better next time. If you need any more info just let me know. Thanks for the help.

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