Cleaver CSCWH760 Panduan Pengguna - Halaman 7
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Halaman Cetak6. Cabinet Recommendations - Salumi
Batch Sizes - Salami
CLEAVER Salumi Cabinets are designed for making and curing regular, smaller
batches of meat all year round, rather than one large cure once a year.
We suggest limiting each batch size of salami to about half that of the cabinet's
maximum capacity. Mutliple batches can be cured at the same time, but we
recommend allowing 10 to 14 days between adding batches of salami to your
cabinet.
The addition on whole muscle cures like coppa, prosciutto, pancetta etc, can be
made at anytime during the curing process.
Cabinet
The Piglet
The Weaner
The Boar
The Hog
The Corkscrew
The Whole Hog
Casings - Salami
We recommend using natural or round-end collagen salami casings in your new
CLEAVER Salumi Cabinet.
Using the thicker, tied-end fibrous/cellulose casings may lead to case hardening
and hollowing in your salami.
We also recommend using a form of compression with any manufactured
casing, eg salami netting or cable ties etc.
Casing
Natural
Round-End Dried/
Collagen
Tied-End Fibrous/
Cellulose*
* not recommended
Please note drying time can vary dependent on casing size (diameter) and
recipe.
Maximum
Capacity
10 to 20kg
30 to 40kg
50 to 60kg
50 to 70kg
30 to 40kg
80 to 100kg
Compression
Not required
Netting/Cable Ties
Netting/Cable Ties
7
Suggested Maximum
Salami Batch Size
Suggest Temperature Suggested Humidity
8°C to 11°C
8°C to 11°C
8°C to 9°C
5 to 8kg
10 to 15kg
20 to 25kg
25 to 30kg
10 to 15kg
30 to 40kg
72% to 76%
72% to 76%
76% to 80%