AirComfort and Biltong
Biltong has this soft, moist yet snappy texture and finding the sweet spot to properly preserve the meat must be a priority because you do not apply heat nor pre-cook it. Meat must be correctly dried both for sanitary and taste reasons. It is recommended to keep the thickness of pieces between 1.5cm and 2.5cm for perfect drying. There’s a risk of mold growth during the drying process so temperature and humidity must be on point.
AirComfort and Salami
The room environment is salient in achieving an authentic-tasting salami. There should be enough space to hang them while drying and it has to be drought-free and with good airflow. Darker environments are better when drying and furthermore, temperature and humidity must be both tracked.
AirComfort and Chorizo
Dry cured chorizo which you slice and serve along with other cured ham and cheese of course goes through a dry-curing process. It’s as easy as hanging the chorizo for several weeks until it hardens and becomes sliceable. Still, temperature and humidity should be appropriate to avoid possible toxic molds.
AirComfort and Saucisson
Sweating or steaming is necessary for saucisson to acquire all the flavors. This process is done in a hot damp room in 1-3 days. Drying is the next step to that when the saucisson is firm and turns dark red where it is placed in a well-aired room. Both involve two different temperatures.
AirComfort and Cured Ham
The curing process of Cured ham includes the following steps: salting, washing, resting period, drying, and maturation. When the ham is ready for drying it is moved to a natural drying area where temperature and humidity are controlled for 6-12 months.