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Trouble Shooting

Cured and Cooked meats

1. Colour Problems

Possible Causes COMMENT AND ACTION

2. Product Breaking Up On Slicing

Possible Causes COMMENT AND ACTION

3. Product Not Holding Water

Possible Causes COMMENT AND ACTION

4. Product Has Bad Odour

Possible Causes COMMENT AND ACTION

5. The “Buckshot” Effect

Possible Causes COMMENT AND ACTION

6. Problems associated with White Meats

Possible Causes COMMENT AND ACTION

 

 

 

Dry Curing

This is the traditional method of curing. The curing ingredients are physically rubbed by hand on the outside of the meat (the muscle can be pierced with a fork to aid absorption into the meat). The meat is then held in chill during the curing process, washed in cold water, then chilled again for at least a day to dry. Dry rubbing is a traditional production method for "middles" and "bellies" to produce bacon, but is not ideal for shoulders or legs due to the thickness of these cuts.

A step-by-step guide on how to dry cure bacon - PDF

 

 

 

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