Equalising & reddening: Patience phases during curing
Equalisation is the salt balancing phase after curing: the washed meat rests below 7 °C while the salt distributes evenly from the over-concentrated outer layer right into the core – as a rule of thumb, this takes about half the curing time. At the same time, reddening stabilises, forming the red curing pigment nitrosomyoglobin. If you skip these patience-testing phases, you'll taste it: a salty edge, a bland core, and patchy colour.
Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH
Recommended reading: The phases before and after – salt quantities, methods, smoking cycles – are explained in the curing guide.
The two phases in detail
| Phase | What happens | Conditions | Duration |
|---|---|---|---|
| Equalisation | Salt moves from the edge to the core | < 7 °C, 70–80% RH | ≈ ½ of the curing time (rules of thumb: ½ meat thickness in days up to full curing time) |
| Reddening | Nitrite forms stable nitrosomyoglobin | starts during curing, stabilises during equalisation; not too cold | parallel |
Why chemistry takes time: During curing, the salt only penetrates a few millimetres a day – after the curing time, the edge is saturated, but the core is barely reached. Equalisation allows the concentration to balance out, completely on its own; at the same time, the process makes the meat more tender (which is why this phase is also called "second curing"). Important: do not keep it too cold – below freezing, the reactions stop, and reddening remains incomplete (grey core).
Common mistakes: Too short equalisation = uneven salt content and patchy colour. Too long and too dry = dry edge that later takes on smoke poorly. A grey core despite nitrite curing salt points to equalisation being too cold or too short, or a lack of oxygen in a dense stack – hang loosely or let it equalise in a vacuum.
Frequently asked questions about the patience phases
Equalisation in the fridge – does that work?
Yes, the fridge provides the necessary temperatures below 7 °C – store the meat hanging or on a rack, not in foil. The humidity there is lower than ideal; for longer phases, a covered container with air exchange helps.
Does equalisation also apply to fish?
No – after the brine, fish is only rinsed and dried; the short brining times distribute the salt sufficiently. Equalisation is a meat discipline for ham, bacon, and Kassler.
How do I know when equalisation is finished?
Practically by the time rule (half the curing time) – the meat feels evenly firm, the colour is consistent. If you want to be sure, plan conservatively – too long does less harm than too short, as long as the humidity is right.
Recommended reading: The complete application with all five phases is shown in the raw ham guide; the salt question is answered in nitrite curing salt or sea salt.
Patience you can taste
Meat hooks, spices, and smokers with hanging height for all curing phases – from Beelonia GmbH, from Beelen since 1880.
Sources and technical basis: Curing and meat dossier (equalisation < 7 °C at 70–80% RH, rules of thumb ½ curing time, reddening/nitrosomyoglobin, common mistakes grey core/dry edge).
Matching items from our range: Curing salt in the shop.
