Copacol curing Question

[Jim]

The salt box method is just like it sounds, you take a box of salt and burry the meat in salt. This means that the amount of salt that goes into the meat is to a certain extent controlled by the amount of time the meat spends in the salt. It is not a very good method, but it is often used for large pieces of meat like whole bone-in prosciutto. The equilibrium method is one where you measure out the salt as a percentage of meat weight. That is the method you are using.