The Risk of Using Fabrics When Curing Meat
The Question
We received the following question on our Facebook Group: CURESMITH – Aged & Cured Meats from one of the members:
What is the ideal temp/humidity for storing/aging salt cured pork? I have some hams, bellies and fat hanging in these cotton sacks in my root cellar. It looks like they’ve molded excessively and I think the humidity is too high without good ventilation. Green mold on the meat.
He also supplied additional information:
I have read about a method of country ham curing and ageing that does this. A salt/sugar cure. Then cold smoked for a couple days, then in a paper bag then the cloth.
The Answer
What are we trying to achieve?
One primary goal in making meat “shelf stable” is to eliminate as much unbound water as possible.
Unbound water refers to moisture not tied to muscle fibres.
To illustrate, consider salting a steak and leaving it on a plate. Within an hour, it appears to be sitting in a pool of “blood”—but this is not blood; it’s the unbound water extracted by the salt.
This moisture is a breeding ground for microbes, which is why it’s crucial to remove it.
The curing process begins with salting, followed by hanging the meat to dehydrate. As the meat matures and dehydrates, the remaining unbound water, after the initial cure, gradually moves to the surface and evaporates. When the meat reaches the appropriate weight loss percentage, it indicates sufficient removal of unbound water, making the meat “shelf stable.”
Why Fabrics Are Problematic
Cloth is a natural fibre known for its absorbency, which can be a double-edged sword in meat curing.
Introducing an absorbent material, like cloth, complicates this process. As the meat releases moisture, the fabric absorbs it instead of allowing it to evaporate. The cloth stays damp longer than the meat would on its own, creating an ideal environment for microbes to thrive. Because the fabric seldom dries out completely, it continuously poses a risk, complicating the curing process rather than aiding it.
Moisture Management and Meat Curing
Adequate curing requires controlling the moisture levels around the meat. Fabric’s high absorbency means it retains moisture close to the meat’s surface, preventing it from drying properly. This can lead to inconsistent drying rates, affecting the texture and flavour of the cured meats.
Fabric and Its Impact on Quality
Using cotton sacks can also impact the overall quality of cured meats. The uneven moisture levels can lead to poor curing outcomes, such as overly dry or overly moist sections within the same piece of meat. Consistency is key in curing, and fabrics fall short in providing this.
Alternatives to Fabrics for Meat Curing
Choosing the suitable materials is as important as the curing process itself. Despite their traditional use, fabrics pose several risks that can compromise the quality and safety of cured meats.
When curing whole muscles, it is good to provide a protective layer, but as described above, fabric is out of the question.
Natural or synthetic casings, such as larger sausage casings, beef middles and bungs, bladders, or even hog sheets, are the best materials to provide that protective layer.
The beauty of using these casings is that they produce a natural barrier from the outside. However, they allow the moisture from the meat to move out and evaporate.
In closing
Understanding the science behind these processes is essential. This is why I strongly advocate keeping cloth away from the curing process. I avoid using cloth even for cleaning surfaces, opting for disposable kitchen paper or towels, which are far safer and more hygienic. This approach helps prevent microbial contamination and ensures the meat remains safe and high quality throughout the curing process.
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