Temperature and humidity play a crucial role in curing meats. Curing meat involves the preservation of meat through the use of sugar, salt and other ingredients to draw out moisture.
Drawing out moisture changes the flavor of the meat and extends the shelf life of it dramatically.
What You Need To Know
- Different aspects of the weather impact the meats on your charcuterie boards
- Cured meats require very specific temperature and humidity to cure properly
- Controlling both is crucial to keeping healthy bacteria in check on the meats
- These meats often cure best in the winter or early spring
The ideal temperature for curing meat is between 50 to 60 degrees. That temperature allows the enzymes in the meat to break down proteins and fats, creating the flavors we know and love on our charcuterie boards.
But temperature is not the only important factor when curing meat. Humidity is equally, if not more, important.
Humidity levels between 60 to 70% are required to prevent the meat from drying out too quickly. That would mean a tough and chewy texture. Also, that sweet spot of 60 to 70% humidity allows the growth of good bacteria.
Good bacteria helps the meat get the intended flavors. Bad bacteria would make consumers sick and spoil the meat.
Bad bacteria is easy to run into. That’s because it grows much quicker than good bacteria. It thrives in environments where the temperature and humidity are too high.
Again, this shows the importance the weather plays in keeping the conditions surrounding your charcuterie meats just right!
When mass producing these meats, it is a lot easier to keep control of the conditions. They sit in specific temperature and humidity controlled rooms. In smaller operations, it takes a lot more work and attention!
My boyfriend and his family have been curing Soppressata, a cured pork, at home for decades. After making a blend and putting it in a casing, they hang it in a controlled environment.
Daily, they check the conditions of every stick of Soppressata to make sure the bacteria growing on it is the healthy kind. In addition, they make sure conditions in the room are conducive to make the best tasting meat.
If either the humidity or temperature is even a little off, it requires immediate attention so that the year’s batch is not ruined. In total, the process takes several months.
All in all, careful monitoring and control of both the temperature and humidity are essential to produce high quality, safe and delicious cured meats.
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FAQs
But temperature is not the only important factor when curing meat. Humidity is equally, if not more, important. Humidity levels between 60 to 70% are required to prevent the meat from drying out too quickly. That would mean a tough and chewy texture.
What is the 3-3-3 rule for charcuterie board? ›
Creating Interest with the 3-3-3-3 Rule
Choose three cheeses, three meats, three starches, and three accompaniments for a perfect and balanced board, every time!
What temperature is best for charcuterie? ›
With charcuterie the temperature would be set between 45-55 degrees and 50-70% humidity. The key to successfully dry curing meat and getting extraordinary flavors from quality meat is following a process accurately.
How long can a charcuterie board sit out at room temperature? ›
Harmful germs can grow in perishable foods, including meat and cut fruit, if they're left out for more than two hours. Pay attention to how long your charcuterie board has been sitting out. To avoid tossing the tidbits after two hours, consider making more than one board.
What temperature and humidity for curing salami? ›
After you've allowed your salami to ferment for the appropriate amount of time, it's time to let it dry. This is best done in a curing chamber with a temperature around 55F and a humidity of 70% RH. Overtime, you will see beneficial mold growth on the salami in your curing chamber.
What are the best 3 cheeses for a charcuterie board? ›
Here's some of the best cheese for charcuterie boards:
- Hard cheese: chunks of parmesan, aged gouda, asiago.
- Firm cheese: gruyere, comte, manchego, colby, cheddar.
- Semi-soft cheese: havarti, butterkäse, muenster.
- Soft cheese: burrata, mascarpone, stracchino.
- Blue cheese: gorgonzola, dunbarton blue, marbled blue jack.
How Far in Advance Can You Make a Charcuterie Board? If you need to plan ahead for an event, a charcuterie board is perfect for that. You can assemble a charcuterie board up to 24 hours ahead of time, minus the fresh fruit. Just be sure to wrap the charcuterie board with plastic wrap before storing it in the fridge.
What items don t need to be refrigerated for charcuterie board? ›
For this travel friendly platter I like to choose meats that are easy to slice and that don't need refrigeration right away. Smoked or Cured meats tend to be my favorite go to's like Salami, Peperoni, Summer Sausage, or Chorizo.
How to keep crackers from getting soggy on charcuterie board? ›
If you are placing this board in the fridge don't add the crackers until you are ready to serve because they will get soggy! Pro Tip: You can always bring another box of crackers and refill during the party.
Does humidity affect curing? ›
In these suboptimal scenarios, high or low temperatures and excessive humidity can have adverse effects on cure time, surface appearance, and final cure properties.
A curing room requires certain specifics to ensure buds are cured properly, including temperature, humidity, and light. Dried buds should be hung or spread out evenly on breathable screens. The ideal temperature for a curing room is between 60°-70°F. Humidity levels should fall between 50-60%.
What humidity is needed for curing prosciutto? ›
Humidity levels between 60 to 70% are required to prevent the meat from drying out too quickly. That would mean a tough and chewy texture. Also, that sweet spot of 60 to 70% humidity allows the growth of good bacteria. Good bacteria helps the meat get the intended flavors.
What finger foods go on a charcuterie board? ›
Build the board with:
- Cured meats.
- Cheeses (we recommend using at least one soft cheese, hard cheese, and blue cheese)
- Crackers.
- Herbed nuts.
- Cornichons.
- Radishes.
- Olives.
- Grapes or figs.
Calculate Ingredient Amounts
If served as a light appetizer, plan for guests to take around 3 ounces each of meat and cheese. Up those portions to a hearty 6 ounces per person if the charcuterie board is the focal point. There should be at least one cracker or piece of bread for every slice of meat on the board.
What goes on a charcuterie board first? ›
Though there are many easy charcuterie board ideas out there, the process is somewhat formulaic. Start by adding structure with little dishes, then place your ingredients on the board starting with the largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce.
What is the ratio for a charcuterie board? ›
I've found the following ratio works great: 4 types of cheese, 4 types of meat, 3 types of bread/crackers, 1 type of chocolate, 2-3 different nuts, 1 jam, 1 honey, and 1-2 types of olives.
