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That is a great question. When I first started I hit every blog you can imagine and followed in the footsteps of the Charcuterie experts. Now I go by by feel and looks. I remember doing a whole beef plate that was just freaking huge and I had no idea how long to cure it so I just followed my instincts and went for 25 days based on feel and looks.
I.E using the equilibrium method I would go at least a week with Duck breast, at least 7-12 days with pork belly for bacon, longer with beef plates and short ribs. Whole muscle Salame such as eye of round needs 14-21 day depending on its thickness. I made whole eye of round into salame (Bresaola) that was quite thin that only needed a 14 day cure but than I made one that weighed 11 lbs and was quite thick and needed 22 days. I would rather err on the side of caution and give it an extra couple of days to make sure cure hits center of meat. I have ran across some reipes for Duck and Bresaola that require you to excess salt the meat and basically encase it entirely in salt. Much shorter curing process but way to salty. You have no control.
Now on to ground up Salami…………..fermented or cooked? Smoked or not? It really depends. 2.75-3.55 works great and .25% works 100% of the time. In fermented Salami I believe they suggest 2% sugar or dextrose.
my all time favorite blog……….. http://curedmeats.blogspot.com/
buy every book by
I would suggest hitting up my blog and looking at some of the books I have suggested and reading some of the links to other blogs.
keep asking questions………….