Equalization: What actually happens?

What's behind it?

Equalization (also called "durchbrennen" in German) is the process after actual curing where salt distributes evenly throughout the meat. Right after curing you have a problem: the salt concentration on the outside is much higher than on the inside. The meat is basically unevenly salted – too salty on the outside, not enough on the inside.

The process works through diffusion: salt always moves from where there's a lot of it to where there's less – until the concentration is the same everywhere. The salt continues to migrate inward while the outer layer becomes less concentrated. At the same time, nitrite (if you're using curing salt) and all other spices distribute more evenly as well.

What many people forget: without sufficient equalization, the interior of the meat may contain too little nitrite – that's not just a flavor issue, it's also a safety issue. At the same time, the balanced salt content prevents your ham from ending up rock-hard on the outside and mushy-moist on the inside.

How to do it right

• Finish curing – the equalization phase only starts once the curing time is completely done.
• Rinse the meat – briefly rinse under cold water to remove excess salt from the surface.
• Pat dry – dry the meat well so there's no moisture left on the surface.
• Store cool and airy – equalize at 4–7 °C in the fridge; the meat should have air around it (don't wrap in plastic).
• Give it time – rule of thumb: 1 day per cm of meat thickness, but at least 24 hours. A 6 cm thick belly needs at least 6 days.

Bottom line

Equalization isn't an optional step – it's the bridge between curing and smoking that turns unevenly salted meat into a safe, evenly seasoned product.