Fullbean Charcuterie - Whole Meat

Fullbean Charcuterie - Whole Meat - Pork

Ingredients
1000 grams trimmed pork
22.50 grams of Kosher salt ground fine
2.50 grams of Prague Powder #2
7.00 grams of sweet Paprika
1.00 grams of white sugar or dextrose (corn sugar)
3 grams of garlic powder ground fine
Diluted Bactoferm Mold 600 for mold culture (Jump to Mold Culture Information)

Instructions
Weigh all ingredients with a scale capable of measuring .01 grams.
This is critical with everything except the 1000 grams of pork
Cut the trimmed pork in strips 1 inch square and the full length of the pork loin
The pork should be chilled in the refrigerator before mixing it in the combined salts and spices.
Rub the pork in a bowl containing the blended spices making sure to coat the meat completely
Wrap the coated pork strips tightly in plastic wrap.
Each bundle was 1 inch thick and as wide as necessary with each strip placed firmly against the next
I then placed the bundle in the refrigerator. I left it there for 10 days.
If I had sliced the meat thicker, I would have left it in the refrigerator longer.
The rule of thumb is at least one week in the refrigerator for every inch of meat

Drying Chamber Section
I chose to leave the strips of meat unwrapped not wrapped in muslin
I noted the beginning weight of each strip and the date when I placed it in the drying chamber
The drying chamber was set to 85% humidity with a temperature of 85 degrees Fahrenheit
Since the charcuterie drying chamber is located in an unheated shed, I added an infrared heat lamp to the chamber in addition to the refrigerator compressor
I sprayed the interior of the drying chamber with diluted bleach before hanging the meet inside it.

Mold Culture Information (Return to Whole Meat Recipe)
I mixed up a 1000ml batch of Bactoferm Mold 600. Here are the steps
Remove and correctly weigh 3 grams of Mold Culture.
Dissolve in 200ml (approx. 1 measuring cup) of lukewarm water (approx. 68°) and hold for 12 Hours.
Then dilute by adding 800ml of tap water
Fill a small spray bottle with the mold culture solution
Spray the meat with mold solution prior to placing in the drying chamber
After 24 hours, I checked and confirmed that a white grayish mold began to appear on the hanging pork
I then lowered the chamber temperature to 54 degrees F at 74% humidity

I will dry the pork strips until the weight of each strip drops at least 35%
At that point, I will remove the finished meat from the chamber.

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