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December 15, 2013 at 11:16 pm
#7595
Member
On the subject of the weight on top of the curing meat: Since we consider charcuterie more of an art than science, we tried to show various methods of curing including the salting under weight to help drive the cure into the meat. Another excellent method was already mentioned here is curing in a regular vacuum storage bag. However the best reference is one from the experts who explain this process in the best of detail:
http://www.meatsandsausages.com/sausage-making/curing/methods