LPT 321: Meat Science (1+1)

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.