Skip to main content
. 2017 Jun 23;6-7:1–8. doi: 10.1016/j.fawpar.2017.06.001

Table 1.

Curing regimen for production of dry-cured sausage.

% salt

1.3%

1.8%

2.3%

2.8%		 % sugar
(dextrose)

0.25%
(pH 5.2)

or 0.7%
(pH 4.6)		 Nitrate/nitrite
[C]

(+ 0.05% Na
erythorbate)

100/100 ppm		 Fermentation
temperature/time/pH
(Constant
temperature process)

Fermentation
Temp
23.8 °C		 Target aw
0.92
30% fat Target pH
5.2, 4.6		 Drying Temp
15.5 °C
RH 75%