7
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
Maximum
Capacity
Suggested Maximum
Salami Batch Size
The Piglet
10 to 20kg
5 to 8kg
The Weaner
30 to 40kg
10 to 15kg
The Boar
50 to 60kg
20 to 25kg
The Hog
50 to 70kg
25 to 30kg
The Corkscrew
30 to 40kg
10 to 15kg
The Whole Hog
80 to 100kg
30 to 40kg
6. Cabinet Recommendations - Salumi
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
Compression
Suggest Temperature Suggested Humidity
Natural
Not required
8°C to 11°C
72% to 76%
Round-End Dried/
Collagen
Netting/Cable Ties
8°C to 11°C
72% to 76%
Tied-End Fibrous/
Cellulose*
Netting/Cable Ties
8°C to 9°C
76% to 80%
* not recommended
Please note drying time can vary dependent on casing size (diameter) and
recipe.
