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Tried a 3% salt brine on some pork shoulder for charcuterie and it turned out way too firm
I was experimenting with a new dry-cure recipe for a coppa last month and decided to bump the salt from my usual 2.5% to 3% by weight. After the 3-week cure and a 2-month hang, the texture was almost leathery, not the nice, sliceable firmness I wanted. Learned that half a percent makes a huge difference in moisture loss. Anyone have a good target for a softer, more traditional coppa?
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ruby_gonzalez7mo ago
Thought salt didn't matter, but wow.
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smith.blair5mo ago
Wait, you actually noticed a difference right away? That's wild to me because I always thought salt was just one of those things you add without really caring about it.
I mean, I've heard people say it brings out flavors but I always figured that was just chef talk for making food taste saltier. Like, how much can a tiny pinch really do, you know?
But the more I think about it, the more it makes sense. Even a little salt can totally change how sweet or savory something hits your tongue. Maybe I've been missing out this whole time by not paying attention.
You've got me curious now. I might have to run my own little experiment next time I cook something simple just to see if I can taste the difference too.
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