What is magical about 6" during curing?

[johngaltsmotor]

Okay, random question. Most older technical recipes I read say that after mixing the cubed meat, salt, cure you need to let it sit for 24-48 hours compressed in a tub stacked NO DEEPER THAN 6" before grinding & stuffing.

I'm assuming this has to do with osmotic pressure under the weight of the meat above? Or allowing air to circulate in between? Or ??

What is the reason for 6"? (Not that it matters as my meat lugs are only about 7" tall anyway and I rarely fill them to the top.)

[DiggingDogFarm]

The reason for the 6" depth maximum is to ensure rapid chilling of the meat.


~Martin

[johngaltsmotor]

Thanks. That makes sense (now that you mention it). I guess I overlooked that because everything I do comes out of the refrigerator, gets cubed & salted, then goes right back in so it never gets warm enough to truly need to cool again. I could see how with the original recipe being for 100lb that might be a different story though...