Curing Time


  • The time of curing is also known as the rate of curing, which may be stated as, the rate of diffusion of the curing brine.
  • The curing time for ham is 3 days per kg and that for bacon is 7 days per inch thickness of subcutaneous fat.
  • The following factors influence the total curing time/rate of curing.
      • Type of curing technique
      • Thickness and weight of ham/bacon
      • Strength of curing pickle (degree of salinometer reading)
      • Temperature of the curing room and
      • Temperature of the ham/bacon when cured.
Last modified: Sunday, 10 April 2011, 9:56 AM