I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I know because I placed some newspaper underneath the items, caught the water, removed the paper and then placed some new paper underneath the cured food which is showing no signs of being wet at all.
- Since no more water is being loss after 2 days does that mean no point curing further( I have been told to cure for at least 2 weeks). Although there is no further water loss I notice that the meat gets more red and harder over the days, what does that mean?
Also I notice some smaller pieces have had little to know water loss.
- Does that mean I didn't put enough salt in( I thought I put quite a lot) or is there some other explanation.