Curing Meats

Curing Meats

• 1.
  Curing Meats
• 2.
  Curing -- theaddition of salt , sugar and nitrite or nitrate for the purposes of preservation , flavor and color .
• 3.
  Curing Ingredients Salt Flavor Antimicrobial Enhances cure transport through meat Sugar Flavor Counteracts harshness of salt Energy for bacteria that change NO3 ---> NO2 Nitrite or nitrate Flavor Prevents warmed-over flavor Retards rancidity Cured-pink color Anti-botulinal effect
• 4.
  Application of cureingredients Dry curing -- the oldest way of curing meats. Curing ingredients are rubbed on the surface of the meat to be cured.   Stitch pumping -- a long needle with multiple holes around the shaft is used. Needle is inserted into meat and the curing solution (in water) is pumped into the product. Artery injection -- a large needle with only one hole in it is inserted into the brachial or femoral artery and the cure solution is injected into the arterial system. Needle injection -- a machine with multiple needles that injects, automatically, meat cuts with the curing solution. The most common way meat is cured today
• 5.
  Curing Mixes Smoke Immediately 70° pickle Industry Cure 4 days/in 80° pickle Injection Cure 9 days/in 80° pickle Pickle Cure 7days/in 8 lbs salt, 3lbs sugar, 3oz cure Sugar Cure 5 weeks 10lbs salt-1oz cure Dry Cure Time Ratio Cure Type