8
6. Cabinet Recommendations - Salumi
Hanging Your Meat
The CLEAVER Salumi Cabinet shelves will hold up to 40kg of meat each. The
finer bars on each shelf will hold meat up to 2kg on each hook.
Heavier items, like prosciutto, should be hung off cross bars or the prosciutto
hanging bar, supplied, placed across the shelf to balance the weight.
Meat hanging in the cabinet should NEVER be allowed to touch and airflow
space should always be maintained around any curing meat -
Fig. 3 and 4
.
The cabinets use a combination of cooling and heating to regulate humidity and
temperature. With larger quantities of fresh meat in the cabinet, the condenser
and heater will be more active. We recommend leaving additional space around
the heater (
Fig. 3
) and regularly rotating your meat to encourage even curing.
(left) Hanging salami in The
Weaner and on the lower shelf in
The Boar and The Hog to allow for
the circulation of air and prevent
excessive drying from the heater fan.
(right) Hanging salami on the top
shelf in The Boar and The Hog.
Your First Batch
We recommend a trial batch of salami to assist with finding the perfect settings
to curing your recipe in your new CLEAVER Salumi Cabinet.
For your first batch, start with a higher humidity setting - 72% to 76% - and a
temperature of 8
o
C to 10
o
C.
If you find excessive mould growth starting to develop on your meat, simply
wipe off with a vinegar/water mix and lower the humidity setting by 1% to 2%.
If your cure is too fast and your meat develops case hardening, increase the
humidity setting by 1% to 2%.
Use the ideal setting determined through this process for future batches.
Repeat this process if you change casing types or make significant alterations to
your base recipe.
Fig. 3
Fig. 4
