CURING OF MEAT Flashcards
is a method of preserving food by drawing moisture out the meat using salt
it’s an ancient preservation helps extends shell life of meat
Salt curing
this is a process of salt curing that cause water from the food to move out.
osmosis process
Benefits of salt curing:
- extend shell life
- intensifies natural flavour
- doesn’y required refrigeration
3 types of salt curing
- Dry curing
- wet curing
- Curing wit nitrites or nitrates
this method involves rubbing the salt directly onto the food & allow it to cure in a cool dry place
Dry curing
this meat is the most popular choice in dry curing due to it’s balance of fat & lean meat
pork
in beef what is the particulary cured cuts for dry curing
lean cuts or round cuts like bresoala & beef jerk
this meat is the less common used in dry curing, often used for this cruing method is goose & duck
poultry
in game meats, what are the animals can be used?
vension, elk, wild boar
Many dry-cured meats undergo an ________ which can last for weeks or months, further developing flavor and texture.
aging process
primary preservative. It draws out moisture through osmosis, reducing water activity and inhibiting microbial growth.
Salt
These inhibit the growth of Clostridium botulinum, a bacterium that causes botulism. They also contribute to the characteristic color and flavor of many cured meats.
Note: Alternatives exist, but may affect color and flavor.
Nitrates/nitrites
what are the key factors affecting/influence dry curing time for meats
- Meat thickness
- Meat types
- Salt concentration
- Temp of humidity
- cut of meat
- Personal preferences
in this initial stage where salt, nitrates, or other curing agents are applied to the meat,
0 to 4°C / 32 to 39°F
Curing
After the initial curing phase, the meat is left to rest at slightly higher but still cold temperatures.
3 to 5°C / 37 to 41°F
Cure Equalization
In this phase the meat is hung in a controlled environment where moisture evaporates slowly
12 to 14°C / 54 to 57°F
Drying
In this final phase, the meat develops its full flavor and texture.
maturing at 20°C / 68°F
This is the most fundamental method, involving rubbing a mixture of salt, sugar, and curing salts directly onto the surface of the meat. Herbs and spices are frequently added to customize the flavor profile.
Basic Dry Curing
this technique involves layering the meat and the curing mixture in a container, often with weights added on top to press down and further extract moisture. The meat is periodically turned to ensure even curing.
Salt Box Method
this variation incorporates a higher proportion of sugar in the curing mixture, resulting in a sweeter and less salty final product. The sugar also contributes to the development of desirable color and flavor.
Sweet Cure
the use of curing salts containing ____________is a crucial aspect of dry curing for safety. These compounds inhibit the growth of Clostridium botulinum, the bacteria responsible for botulism.
Cured with Nitrates/Nitrites
method of preserving meat by soaking it in a saltwater solution (brine) that typically contains additional ingredients like sugar, spices, and curing salts, allowing the meat to absorb moisture and flavor while also extending its shelf life.
essentially, it’s a “wet cure”
the process of infusing proteins with salt, sugar and and other flavorings via the process of osmosis
Brine curing
brine cooking is known as?
sweet pickle cure
brine-cured meat
at or below 40°F/4°C uncooked meats that’s been refrigerated may last up to?
1-2 weeks
