What You Need to Know
The equilibrium cure method relies on precise measurement of salt (typically 2.5-3% of meat weight) combined with exact vacuum sealing to ensure even distribution. Unlike traditional dry cures where excess salt is applied then removed, this approach prevents over-salting through stoichiometric balance. The process involves both sodium chloride and often nitrites (0.25% Prague Powder #1) penetrating muscle tissue via diffusion gradients.
This technique produces consistently seasoned charcuterie without salty hotspots or under-cured areas. It's particularly valuable for delicate proteins like fish fillets or lean meats where traditional curing can easily overshoot. The method eliminates the need for desalination steps common in older curing processes.
Key Parameters
Temperature
°C - °C
Time
7 days for 25mm thickness
48 hours - 14 days
Equipment
Steps
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The Science
Primary Reaction
Osmotic diffusion and myofibrillar protein solubilization