1. What is the best way to dry cure meats? 2. At what temperature should a cured meat be stored during curing period? 3. How much curing mixture is to be used in a i kilo of meat?
1.)to dry cure meat with salt,cover it entirely in salt for a full day.In order to make sure the meat is completely covered,fil a container with salt,place the meat on top,and pour more salt over until it's buried.You can also add some flavorings at the point,if you want.
2.)the danger zone for microbial growth is 40-140° F.There for,store,age,cure,or other wise preserve meats in a refrigerator below 40° F.Cooking meats to an internal temperature of 160° F will destroy bacteria that can cause foodborne illness.
3.)when used,the recommended amount is a ratio of 4 oz for each 100 Ib (1 kg for each 400 kg) of meat or 0.25°/• of the total weight of the meat.
