Equalisation curing method

What is the equalisation curing method?

The equalisation curing method or EQ method as it is known is a method of curing whole muscle cuts of meat. This method uses a calculated and carefully measured amount of salt cure mixture for a given weight of meat in order to reach a predetermined salt cure concentration expressed as a percentage. This method is typically used at salt concentrations of anywhere between 1.5% to 3%. Because of the precise measurements of salt and cure, this method of curing is normally achieved under vacuum conditions to ensure the curing salts are kept in close proximity to the surface of the meat.

This method of curing assumes 100% salt diffusion throughout the meat.

Where does this method of curing come from?

This method of curing meat finds it's origins back to a time when artisans were less concerned about accurate measurements. One of the heritage methods for dry curing meats was to immerse the meat into a box of salt coating it liberally in the curing mixture, retrieving the meat from the salt box, patting off the loose salt and setting the meat aside to cure whith whatever salt cure was left on it's surface.

This method was used for centuries and relied on expert hands to achieve a consistent end product. Over time as technology became available and as food safety regulations started to impact on producers of cured meats we begin to see standardisation of the curing process. At the same time, customer demands for a more consistent products grew, and we started to see specifications for different products.

When can the EQ method be used?

 Whenever you want to cure a whole muscle cut like loin, hams or belly for making bacon or when making an air dried Coppa, Breasola or Culatello.

Although this method of curing meats is predominantly used for whole muscle cuts, the same method of determining the salt content in sausage, salami or chorizo can make use of the exact same calculations. There is a worked example at the foot of this page which shows how to calculate the curing salts.

This method of curing makes the assumption that as the salt concentration is carefully calculated, assuming complete salt diffusion throughout the whole muscle, it is impossible to over salt the meat.

The rate at which salt diffuses through meat has been researched widely by scientists working in the food industry and has been shown to vary significantly due to factors which include intramuscular fat, sinew, skin and fat layers on the surface of the meat as well as species. Diffusion rates can also differ with moisture content and curing temperatures too. 

What are the advantages of using the EQ curing method?

  • It's not possible to oversalt the meat when using this method correctly
  • There is less dependancy on maximum curing times as the salt concentration is determined at the start of curing. This means one can allow the meat to cure for up to 14 days comfortably whilst stored under vacuum, knowing that the maximum salt concentration of the meat is already known.
  • Consistency - Using this method means that a producer can repeat the process time and time again ensuring a consistent end product.
  • Peace of mind - If you are new to curing meat this method offers the novice a sure way of achieving a product that is not too salty. Many novices stop curing after their first ad-hoc attempts as failure to control the level of salt can lead to products being either too salty or unsafe because they are undercured.
  • Waste - Using precise measurements of cure and salt ultimately leads to a more efficient curing process where product is carefully measured and used when necessary.

Does EQ curing have any disadvantages?

  • Curing meat using this method requires a little mathematical calculations which need to be followed carefully.
  • Equipment - The EQ curing method uses vacuum bags and a vacuum machine. It is possible to use a Zip Lok bag or similar but best results are usually achieved under vacuum. 
  • EQ method of curing usually takes longer than methods which use a higher concentration of salt cure.

Here is a worked example of the EQ method

First one must determine the level of salt required in the finished product. Lets assume 2.5% total salt content.

EXAMPLE 1

Let's also assume the meat weighs exactly 1 Kg.  This means we have to find 2.5% of the weight of the meat in order to calculate the total curing salt mixture.

Meat  = 1000g x 0.025 = 25g of total salt (this is  2.5%)

Now let's calculate the curing salt and in this example we will be using Prague powder. 

*Prague Cure used at the rate of 2.5g/1Kg of meat Therefore we need to multiply the weight of meat by 0.0025  so 1000 x 0.0025 = 2.5 The cure = 2.5g

We need to deduct the cure weight from the calculated salt weight so (25g - 2.5g) = 22.5g This is the total salt component of the curing mixture.

Now add the cure to the salt and we have 22.5g of salt + 2.5g of cure = 25g of total curing salt mixture.

EXAMPLE 2

Where the measurements are not exactly 1Kg the same rules apply. Let's assume the weight of the meat is 1250g

Meat  = 1250g x 0.025 = 31.25g of total salt (this is 2.5%)

Now let's calculate the curing salt and in this example we will be using Prague powder. 

*Prague Cure used at the rate of 2.5g/1Kg of meat, therefore we need to multiply the weight of meat by 0.0025  so 1250 x 0.0025 = 3.125 The cure = 3.125g

We need to deduct the cure weight from the calculated salt weight so (31.25g - 3.125g) = 28.125g This is the total salt component of the curing mixture.

Now add the cure to the salt and we have 28.125g of salt + 3.125g of cure = 31.25g of total curing salt mixture.

* Prague #1 is used where cooking is required for the finished product

* Prague #2 is used where no further cooking is used i.e. air dried charcuterie like breasola, culatello or Lonzo etc.

If you want to learn more about curing meats with Prague powder I have a page dedicated to just that subject HERE