Meat Curing Tracker - Salumi
Karol Jaworski · Food & Drink
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Chart standing · US
What changed · US
Listing changes AppTracker has observed for this app in this storefront — new versions, price moves, rating shifts, and store copy.
Cure calculator - Picks the curing salt for what you are making: Cure #2 for meats dried for weeks or months, Cure #1 for bacon and smoked meats, none for fresh sausage. - Shows the sodium nitrite the cure adds (and nitrate, for Cure #2) next to the USDA limit. - Set your own salt percentage; fermented sausages start at 3%. Small cure amounts show to 0.01 g. - Warns about Cure #2 in bacon or fresh sausage, and no longer warns about Cure #1 in pancetta, guanciale or duck prosciutto. Drying - Fermented sausages get a reminder to reach pH 5.3 before drying. - Weight-loss hints appear only where a published source supports them. Fixes - Expense totals and cost per kilo use your currency. - Privacy Policy and Terms links no longer open a blank page.
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About
Salumi is a curing log for home charcutiers: follow each batch from cure to table by its weight loss, log your chamber's temperature and humidity, and keep your own recipes. CURING PROJECTS - 26 product types, from bresaola, coppa and pancetta to salami, chorizo, 'nduja, bacon and pastrami - Record the cut, starting weight, cure method (equilibrium, excess, brine or dry rub), Cure #1 or Cure #2, spices, casing, hang date and target weight loss - Salt and cure amounts worked out from the meat weight and your percentages, with a warning when the cure type does not suit the product - Follow each batch through curing, equalizing, fermenting and aging with weight checks and progress toward your target - The home screen flags aging batches with no weight check for 7 days and those close to their target CHAMBER - Describe your chamber (dedicated chamber, converted fridge, wine cooler, basement or walk-in), its controller, humidifier, fan and target ranges - Log temperature in °C or °F and humidity, and see whether conditions are in range - Note issues and keep the full chamber history - A mold guide shows which molds are welcome, which to wipe off and when to discard a piece YOUR RECIPES Save your own recipes with salt and cure percentages, seasonings, cure and post-cure steps, casing, starter culture, fermentation temperature and target pH, chamber conditions, target weight loss, smoking and cooking notes. FREE Up to 3 projects, 10 weight checks per project, 15 chamber logs and 5 recipes. SALUMI PRO - Unlimited projects, weight checks, chamber logs and recipes - A weight loss chart for every project - Expenses for each project with the cost per kg Salumi Pro is a monthly or yearly subscription that renews automatically. Cancel any time in your App Store account settings. Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/
What's new · 1.1.1
Cure calculator - Picks the curing salt for what you are making: Cure #2 for meats dried for weeks or months, Cure #1 for bacon and smoked meats, none for fresh sausage. - Shows the sodium nitrite the cure adds (and nitrate, for Cure #2) next to the USDA limit. - Set your own salt percentage; fermented sausages start at 3%. Small cure amounts show to 0.01 g. - Warns about Cure #2 in bacon or fresh sausage, and no longer warns about Cure #1 in pancetta, guanciale or duck prosciutto. Drying - Fermented sausages get a reminder to reach pH 5.3 before drying. - Weight-loss hints appear only where a published source supports them. Fixes - Expense totals and cost per kilo use your currency. - Privacy Policy and Terms links no longer open a blank page.
Details