Hello friends. All good? My name is Rui and I recently started the charcuterie process, very homemade, for my own consumption only. I would like to ask a question, if it's not inconvenient. I made the cup, there are 4 pieces weighing an average of 1.5 kg each. After the healing process, I now started the maturation process. Can I leave the meat out of the fridge to mature? The place I chose is around 15 to 18°c.
Hi Rodrigo, yes you can. Just be sure to use something to acidify, like wine or citric acid. Acidity creates a protective barrier.
victor henrique
26/04/2017 11:48
Friend, good morning.
Congratulations on the posts. they are very good
I'm trying to make a sirloin cup and I have a question. How much weight does the meat have to lose in the fridge to start the maturation process. I started with a small piece, weighing 800g. It's been in the fridge for three days and today it weighs 700g.
Thanks
Hi Victor, the period in the refrigerator is more focused on the initial distribution of ingredients and additives. You can now remove it and take it to the maturation site. If you have any further questions, just let us know and we will try to help. Then tell us how it turned out. A big hug!
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Português do Brasil
Hello friends. All good? My name is Rui and I recently started the charcuterie process, very homemade, for my own consumption only. I would like to ask a question, if it's not inconvenient. I made the cup, there are 4 pieces weighing an average of 1.5 kg each. After the healing process, I now started the maturation process. Can I leave the meat out of the fridge to mature? The place I chose is around 15 to 18°c.
Hi Rui, at this temperature it can work, monitor it routinely and transfer any signs of contamination to a colder environment.
Good morning guys !!
Can I make cups without using stater culture?
Att,
Hi Rodrigo, yes you can. Just be sure to use something to acidify, like wine or citric acid. Acidity creates a protective barrier.
Friend, good morning.
Congratulations on the posts. they are very good
I'm trying to make a sirloin cup and I have a question. How much weight does the meat have to lose in the fridge to start the maturation process. I started with a small piece, weighing 800g. It's been in the fridge for three days and today it weighs 700g.
Thanks
Hi Victor, the period in the refrigerator is more focused on the initial distribution of ingredients and additives. You can now remove it and take it to the maturation site. If you have any further questions, just let us know and we will try to help. Then tell us how it turned out. A big hug!
Hi Eduardo, thank you very much for the answer.
Let's see how it goes and then I'll tell you. A hug