Chef I do believe you are confusing dry curing terminology with dry aging. As for dry curing your sausage it is no different than any other EQ dry cure. Dry aging on the other hand is the process that begins after dry curing is completed. This is where the temp and humidity controlled chambers come into play. This allows you to remove 35 to 40% aW without case hardening. If you allow case hardening your sausage will actually spoil from the inside out due the aW (available water) inside unable to leave the meat.
Stacking Pastrami while dry curing (Vacuum Sealed)
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I’m in process dry curing 12 pastrami flats…about 5 lbs each. These have cure #1, salt and sugar applied and are vacuum sealed. Due to other refrigerator needs, I may need to stack these in 3 groups of 4 to create more space. I’m faithfully rotating and flipping these daily and will continue to do so. Does this present a problem? Any and all help is greatly appreciated.
Phil
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no you will be good.
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If there vac sealed your good. I vac seal my pork bellies and I’d stack them all on top of each other if the shelf in my fridge would hold it…:( it wont; dont ask how I know
I do try to flip my bellies every few days to move the fluid around that salt pulls out of the meat, which in my mind, helps move evenly distribute my salt, cure, sugar.
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rich Thanks
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Just got done doing 260# of brisket and pastrami. As long as they are vac sealed daily turning isn’t really necessary. I turn mine weekly.
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Thank You…hadn’t thought of that. I’m pretty new to this…very new to this…so my learning curve is sky high
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