In the morning, Brad talked about curing. There are several ways of curing, rub, soak brine, single needle, multiple needles and artelery curing. The calculation of the curing system is horrible. The pick up percentage is not included. The salt in FS cure (5% nitrite) is not included. OMG. The nitrite calculation is simplified and I don’t know if it is legal.
Then we went to look at different curing methods. Rub, soak and brine, multiple needles and so on.
In the afternoon, Brad talked about smoke house management. One thing I noticed is Brad even used diluted liquid smoke in some sausage/ham curing. This makes sense because the smoking in smoke house can only penetrate certain deep of the sausage/ham.
Then we put the cured ham into net and then we actually clean the processing area again.