Q: Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.
CONTEXT: There are several variables that need to be considered to properly and safely dry cure meat...temperature, humidity, ph level, for example. Just on the topic of moisture loss, however...you will not be able to tell simply by looking. People who do this for a living can tell by touching...most of us weigh our product before hanging. In general, when there is a 30% reduction in weight, the meat is properly cured (given that all of the other variables have been properly dealt with).Meat getting harder means it is drying, however it could be drying too fast. In this case the outside will dry before the inside has a chance to. If this is the case, the meat will not be pleasant to eat, but more importantly you could have a potential safety issue. Proper humidity and temperature will help control this....around 60 degrees F (15 C) and 60 - 70 percent humidity.As far as salt goes, be sure to use some sort of curing salt.I recommend reading up on the process. Many things can go wrong and you can make you and your guests sick very easily. <sep> Q: Why does meat get redder and harder during the curing process ? A: There are several variables that need to be considered to properly and safely dry cure meat...temperature, humidity, ph level, for example Q: What is the most important safety factor in Meat Curing ? A: it could be drying too fast. In this case the outside will dry before the inside has a chance to <sep> FOLLOWUP_Q: How can I stop it from drying too fast then ?
A:
Yes