Curing, Smoking & Brining Flashcards
1
Q
What % of salt is typically used in a cure?
A
2% - 5%, starting point 3%
2
Q
What are the differences between hot and cold smoking?
A
In hot smoking, food is cooked in the flavouring process, in cold it is not
3
Q
How does smoking preserve food?
A
- Dehydrates the food
- Chemicals in the smoke are natural preservatives
- Hot smoking will reach temperatures that kill microbes
4
Q
Why do we smoke food?
A
- To extend shelf life/preserve food
- To cook food (for hot smoking)
- To impart flavour
- To alter the texture of food
5
Q
What are the safe practices for making cured meats?
A
- Label and date everything
- Make sure meat has lost 30% of its pre-cure weight after air drying
- Store at appropriate temperature and humidity, good ventilation
- Store away from pests/animals
6
Q
Rules of brining / health and safety
A
- 3% salt weight to water
- Heat brine to dissolve salt & kill bacteria; cool completely before use
- record % salt solution, total brining time, weight of food
- Store food in the fridge whilst brining. Rinse and pat dry after the brine
- Never re-use a brine
- Weigh water and salt accurately
- Use a reputable source/recipe
7
Q
Types of brine
A
- Dry rub
- Gradient brine
- Equilibrium brine
8
Q
Why brine?
A
- extend shelf life/preserve food
- tenderisation, moisture retention, improved mouthfeel
- To impart flavour through enhancing the natural flavour of the food and introducing new
flavours if the brine has additional ingredients
9
Q
What are active/inactive rubs?
A
- Non-active ingredients are those that flavour the food but don’t penetrate more than just a few millimetres into the food and do not act to tenderise. E.g. spices, herbs, oils
- Active ingredients are those that will chemically and physically change the structure of the food by penetrating into the meat/fish over a period of time. E.g. water, salt, sugar, starch, acid and
enzymes
