RumiDude
Trail Wise!
Marmota olympus
Posts: 2,361 
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Post by RumiDude on Jan 8, 2019 19:02:03 GMT -8
What grade of cheesecloth do I need to wrap meat for drying/curing? Or does it even matter?
Rumi
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crawford
Trail Wise!
Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
Posts: 1,775
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Post by crawford on Jan 9, 2019 5:15:48 GMT -8
Honestly, I think it depends on how you are drying/curing. Heavier grades for making summer sausages are the norm as it gets packed full of the mixture and then hot smoked for a time. The moisture from the meat literally begins to cook through the bag. Thinner are the norm when air drying/cold smoking to my knowledge. I'm not sure what the proper answer would be if you are wet aging.
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RumiDude
Trail Wise!
Marmota olympus
Posts: 2,361
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Post by RumiDude on Jan 9, 2019 17:42:30 GMT -8
I will be doing solid meat curing/drying such as bresaola, duck breast prosciutto, etc. Once I master that I will move on to sausages and salami.
Rumi
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Post by johntpenca on Jan 9, 2019 18:02:26 GMT -8
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RumiDude
Trail Wise!
Marmota olympus
Posts: 2,361
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Post by RumiDude on Jan 9, 2019 20:29:43 GMT -8
Well, even doing whole muscle curing/drying, they almost always wrap it with something to maintain shape and ward off mold formation. But it does seem possible to dry it without wrapping it.
My best guess is that it doesn't matter what grade is used. We shall see how this goes. Thanks for those links.
Rumi
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Post by hikingtiger on Jan 15, 2019 10:55:06 GMT -8
I've been thinking about trying that very thing. May just clean up the mini-fridge and get at it. |
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Post by greymouse on Jan 15, 2019 20:20:38 GMT -8
I have never used cheese cloth. I tie mine up with butchers twine and hang. Then I slip a canvas bag over the meat and tie it to the hangar. This gives me excellent air circulation between the bag and meat. It allows for a nice white mold/mildew to eventually grow on the exterior that gets washed off along with the black pepper when it's rinsed with a vinegar and water solution before spring starts.
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