SALUMIGAUGE • AUDITED FIELD MATRIX
Prague Powder Curing Salt & Cut Weight Matrix
Equilibrium salinity percentages, Prague Powder #1/#2 gram ratios, and 30-35% weight loss cure benchmarks.
Dry-Cured Italian Whole Muscle
Traditional Cured Pork Jowl (Guanciale al Pepe)
prague salt:Cure #1 or Pure Sea Salt with High Nitrates
target loss:28% to 32% Weight Loss
salt percent:2.8% Kosher Salt by Green Weight
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Lean Whole Muscle Dry Curing
Bresaola Punta d'Anca (Cured Beef Round)
prague salt:Prague Powder #2 (0.25% Nitrate Blend)
target loss:35% to 40% Weight Loss
salt percent:2.75% Sea Salt + Juniper Berries + Rosemary
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Beneficial Surface Mold Culture
Bactoferm Meat Mould 600 (Penicillium nalgiovense)
prague salt:Lyophilized Culture Inoculation
target loss:Suppresses Green & Black Toxic Molds
salt percent:Dilute 1 tsp in 100ml distilled water
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