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Tier 3 source6 answers cite this

Michael Ruhlman + Brian Polcyn, "Charcuterie"

Michael Ruhlman + Brian Polcyn, "Charcuterie" is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 6 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. how long does… · cooking

    How long does it take to cure bacon?

    Curing bacon takes 7 days for dry cure (salt + sugar + pink salt + spices) or 5–7 days for wet brine cure. After curing: 1–2 days of optional drying + cold smoking (8–24 hours) or cooking in oven (~2 hours).

    Why we cite it here: Canonical English-language home curing reference; detailed bacon protocols

  2. how long does… · cooking

    How long does gravlax take to cure?

    Gravlax cures 36–72 hours refrigerated under weight, depending on thickness. Standard 1-inch salmon fillet: 48 hours. Thicker pieces: 60–72 hours. Salt + sugar + dill is the classic cure mix.

    Why we cite it here: Detailed home-curing methodology including gravlax + variations

  3. how long does… · cooking

    How long does prosciutto take to make?

    Prosciutto takes 12–36 months to make. Salting: 2–4 weeks. Drying/aging: 12–24 months minimum (Prosciutto di Parma DOP), 30–36 months for premium aged. Industrial production: 9–12 months. Home production is impractical for safety reasons.

    Why we cite it here: Detailed Italian + American dry-curing reference

  4. how long does… · cooking

    How long does beef jerky take to dehydrate?

    Beef jerky dehydrates 4–12 hours total: 4–6 hours at 160°F (71°C) in a dehydrator · 8–12 hours at 165°F in an oven · 4–8 hours in a smoker at 180°F. Total prep including marinade + dry: 24–48 hours.

    Why we cite it here: Comprehensive home jerky-making methodology

  5. what ratio of… · cooking

    What is the right salt percentage for a brine?

    Brine salt percentages vary by application: 5–6% for wet-brining meat · 2–4% for pickling vegetables · 2.5% for fermenting kraut/kimchi · 3.5–5% for fermenting pickles · 8–10% for long-term storage brines.

    Why we cite it here: Canonical home reference for brining + curing salt percentages

  6. what ratio of… · cooking

    What is the safe ratio of pink curing salt to meat?

    Pink curing salt #1 (Prague Powder #1, 6.25% sodium nitrite) is used at 0.25% of meat weight — exactly 2.5g per 1 kg (1 tsp per 5 lbs). Pink salt #2 for long-aged products = 0.25% by weight. NEVER more than this.

    Why we cite it here: Canonical home-curing reference with detailed pink salt protocols

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