I will be sharing here the information that I have collected while dry curing meats, which includes dry salamis and whole muscle curing, and well as other related technical details as I navigate through this challenging process.
Different types of products requires different setups, so you may be able to cure a whole muscle by just hanging it on your garage, basement or other rooms in your place. Whole muscles, usually, requires trimming after cure to removed the outer dry and oxidized surface. So, because of this, your meat needs to have some volume, avoid flat and thin cuts so you can actually end up with a reasonable amount of eatable product.
Some of the whole muscle cuts that I dry cured includes beef top sirloin cap ("Picanha"), flat brisket and pork loin.
In the other hand, salami and dry cured sausages requires a temperature and humidity controlled environment that involves the use of a refrigerator, a temperature and humidity controllers, a humidifier and a de-humidifier.
Please find below links to posts regarding technical aspects, equipment setup, recipes and more:
Dry curing equipment setup (part1)
Recipes:
Capicola Pork (upcoming)
Dry cured beef tenderloin(upcoming)
Dry cured beef top sirloin (upcoming)
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