Italiano
Charcuterie seasoning consists of three phases:
1) Stewing: the foodstuffs start to lose excess water. It lasts 2 to 4 days and is carried out at temperatures ranging from 18 to 26 degrees. In this phase, useful bacteria proliferate, contributing considerably to eliminating harmful bacteria.
2) Drying: it continues with the loss of water, controlling humidity (which gradually increases from about 70 to about 85%) and ventilation of the surrounding environment. This phase can take up to 8 days. In the first drying phase, ozone is much more effective than other systems (such as UV, which acts only on air). Moreover, this allows the sanitization of internal surfaces. During the drying phase, the PH decreases (through lactic fermentation), as do AW and temperature. The weight of the product drops from 9 to 16% (depending on the thickness of the casing)
3) Ageing: this is the last phase, which lasts, on average, 15 to 30 days (depending on the weight and type of foodstuffs). The humidity is kept around 80-85%, generating noble moulds on the surface of the casing.
Anyhoo… in an Inox Bim climatic cabinet you can season your cured meats, monitoring the entire process even remotely on your PC or smartphone!
Just ask if any question!
