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Charcuterie requires two steps:
1. Curing in a blend of 3% kosher salt and 0.25% Instacure #2 (to weight of meat), with preferred blend of herbs and spices for two weeks
2. Drying to target weight loss of 35-40% of original weight
You should do this all in a refrigerator.
While you can cure in any sealed contained, sealing the meat and salts in a vacuum bag both evens out the cure and “drives” the cure into the meat due to the vacuum.
Once the cure has had time to completely penetrate the meat, you remove from the container or, preferred, vacuum bag and rinse.
While wet and sticky, you apply UMAi Dry® membrane for drying.
Does that make the process clearer?