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TOPIC: Dry curing meat

Arnie

Member

Status: Offline

Posts: 11

Date: Nov 17, 2013

Dry curing meat	Permalink

I have been in the meat smoking business in the deep south for 30 years and have never had a reason to dry cure meat until know. I do dry cured hams but I want to expand my product list. Any help would be very much appreciated. Thanks Arnie -- Edited by Arnie on Sunday 17th of November 2013 08:18:47 PM __________________

SchellhasFood

Newbie

Status: Offline

Posts: 4

Date: Nov 18, 2013

RE: Dry curing meat	Permalink

Dear Arnie How can I help you? What kind of dry cured meat products do you want to make? You can get in contact with me through email: karsten@schellhasfoodtechnology.com. Cheers, Karsten __________________

RJ

Veteran Member

Status: Offline

Posts: 331

Date: Nov 18, 2013

RE: Dry curing meat	Permalink

Getting into that myself too. My state is looking for a HACCP plan from me for these type products. Just started making a cured uncooked shelf stable coppa & lonza. Arnie, are you required to have a HACCP plan for your products? __________________ I'm not a vegetarian, but have eaten many animals that were.

Arnie

Member

Status: Offline

Posts: 11

Date: Nov 18, 2013

RE: Dry curing meat	Permalink

When I was in the wholesale end I did but now I am all retail, no HACCP plan, but I still run my shop as if it was my USDA plant. Arnie __________________

Arnie

Member

Status: Offline

Posts: 11

Date: Nov 18, 2013

RE: Dry curing meat	Permalink

RJ Can you tell me about making Coppa. Arnie __________________

DonSalumi

Member

Status: Offline

Posts: 21

Date: Nov 18, 2013

RE: Dry curing meat	Permalink

For most part Dry Cure WHole Muscle HACCP should cover all types hams or coppas or pancetta and lomo etc. Coppa 5% salt (before all spices) We used the longisimus dorsi out of the boston butt. Every 1000lbs bnls butt yields about 250lb avg "pork chuck eye" for coppa 750lb for sausage fresh or dry Roll in salt/spice blend stuff into bung 5" plus stuff into netting 6 to a strand leaving room in between each piece 18 days min 35 - 40 degrees (per usda coppa regs) hang strands 55F 75rH upwards of 3 months easy dry to below .88 aw slice thin eat lots __________________ www.MarkDeNittis.com www.RockyMountainInstituteofMeat.com www.DisassemblyDinnerSeries.com www.IlMondoVecchioSalumi.com (closed for now) www.Salumitarium.com www.TheLastThingWeAte.com

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