SALTING,CURING AND SMOKING

curing

refers to the method of preservation and flavoring processes in meat and fish by the combination of salt, sugar and nitrate or nitrite.

salt, sugar and nitrate or nitrite.

CURING - refers to the method of preservation and flavoring processes in meat and fish by the combination of——- 

salting

is one of the curing methods wherein salt is the chief preservative. It preserves food by lowering its moisture content through the process of osmosis.

osmosis

Salting is one of the curing methods wherein salt is the chief preservative. It preserves food by lowering its moisture content through the process of——

smoking or smoke-curing

 is a method of preserving food by the application of smoke with the aid of salting, drying and heat treatment. Smoked fish is locally known as tinapa

hot smoking and cold smoking

two types of smoking

salting

is a method of preserving food, that was more common before modern refrigeration.

salting

preserves food by drawing water out of the food, preventing bacteria growing and spoiling the food. 

dry salting

The food is surrounded in salt and left in a cool dry place.

brine

is prepared by dissolving salt in water, the food is then placed in the brine and left in a cool dry place. It is possible to introduce new flavors to the food by adding spices to the ——, for example peppercorns. 

paste coating method

It is a traditional method of salting egg among Asian countries. Clay from termite mound is added to salt and water. This method increases the rate of dehydration in duck egg as well as the release of fat and oil which makes salted egg savory.

dry salting, brining, paste coating method

methods of salting

chemical

First natural ——’ preservative added to foods and has been used extensively in the preservation of fish, meat and vegetables.

ancient romans

The value of salt in preserving foods was so highly prized by the ——- that it was used as a form of currency. 

salt

remained the most used form of food preservation until much more recent times when modern food preservation methods were developed such as refrigeration, freezing and canning foods

salting

• Remains a primary method of food preservation in countries/ areas where there are limited refrigeration facilities or access to newer technologies. 

action of salt

• Salt acts as a preservative by inhibiting microbial growth. 

• Salt acts by drawing water out of the cells of foods and bacteria through a process known as osmosis. 

• Salt is also effective in protecting foods against molds and yeast. 

brine

•  Salt and water solution or injected with a salt solution 

dry curing

 Rubbed with salt

10%

Salt will not prevent all microbial growth as although most microbes cannot grow in conditions where the concentration of salt is above

lower salt concentrations

Most often foods must be preserved in much ——- to retain the desirable qualities of the food.

different bacteria and fungi

also have differing tolerance to salt, this should be considered along with an awareness of what microbes are likely to spoil the food you are aiming to preserve.

home food preservation

Follow tested recipes and recommendations regarding the amount of salt required for

pickling salt or Kosher salt 

Choose your salt carefully- use a

• Skin slows the salt absorption. 

• Exposed flesh absorbs salt more quickly 

• Firm-fleshed seafood takes longer to absorb salt than soft-fleshed seafood. 

• Oily finfish need about 25% longer than non-oily finfish.

• If the seafood is placed in the chiller while salting, the time needed is significantly increased, even doubled.

SALTING TIMES

curing

• is addition of salt, sugar, and nitrite or nitrate to meats for purpose of preservation, flavor enhancement, or color development. 

• Today curing is performed more for flavor development than for preservation 

• Shelf life extension 

•  Development of unique properties 

•  Resistance to rapid deterioration 

•  Controlling microbial growth. 

other functions of curing

Salt (NaCl)

•  Contributes flavor 

•  Preservative effect 

•  Controls microbial growth Osmosis (enhances transport of nitrate, nitrite, and sugar) 

•  Can be in granular or rock forms. 

Sugar (C12H22O11)

• Provides source of energy for nitrate converting bacteria 

• Lowers the acidity of the cure 

• Can be added in the form of: 

  • Sucrose (table sugar/brown sugar) 

  • Dextrose (refined corn sugar) 

  • Corn syrup solids 

• Usage of powdered sugar 

  • Finer particle size --- easier to dissolve in water – 

• Commercial cures use corn syrup solids 

  • Cheaper 

  • May require more to get same flavor

Nitrite (NaNO2) or Nitrate (NaNO3) 

• Contributes flavor 

•  Prevents warmed-over flavor (WOF) in reheated products 

•  Retards development of rancidity during storage 

•  Prevents growth of C. botulinum in canned products

FSIS(Food Safety and Inspection Service)

• allows use of nitrate (NaNO3 or KNO3) ONLY in dry cured meats or dry sausage. 

bacon

FSIS permits use of Nitrites (NaNO2 or KNO2) in

120 ppm

Ingoing nitrite level cannot exceed

550ppm sodium ascorbate or sodium erythorbate 

Must be accompanied by

40 ppm

Residual nitrite must not exceed

Nitric Oxide Myoglobin

• Basic Cure Reaction (1st Step) 

Deoxymyoglobin + Nitric Oxide =

purplish red

deoxymyoglobin color

red

nitric oxide color

nitric oxide

is generated during curing sequence

unstable, 140 degrees

Nitric Oxide myoglobin is  

• Color must be “fixed” by heating to

nitrosylhemochromagen

fixation reaction

nitric oxide myoglobin + heat =

Nitrosylhemochromagen

•  is responsible for stable cured-pink color. 

  • Very Heat Stable- pink color doesn’t change with further cooking 

  • Only occurs with the addition of heat 

myoglobin + NO —Nitric Oxide Myoglobin —-Nitrosylhemochromagen

overall reaction of curing

Ascorbic Acid, Sodium Ascorbate and Sodium Erythorbate

speed color development

alkaline phosphates

• Usually Sodium Tripolyphosphate 

• Added to decrease shrink during curing & smoking 

• Cannot exceed 0.5% 

• Increase water holding capacity (WHC) of muscle proteins

water

• is “curing ingredient” when doing Cover Pickle Curing (Brine) or Injection Curing 

• Disperses cure throughout meat

dry curing

• Use of salt or salt plus nitrite or nitrate 

dry, dry sugar, brine curing, combination curing,sausage curing

methods of curing

dry sugar curing

Uses Sugar to overcome harshness of salt flavor 

bone sour (souring around bones)

• occurs in hams 

  • Lack of rapid-enough salt penetration to interior 

curing with liquid (brine curing)

• Can either be Cover Pickle (placing meat in brine) or Sweet Pickle (sugar added to brine) 

• Penetration of cure occurs via osmosis 

• More uniform distribution of cure 

• Can Result in Bone Sour 

• Can result in yeast growth

brine soaking, injecting brine

two brining techniques

combination curing

 Combination of Dry and Brine Curing 

sausage curing

• Mixture of curing salts and spices with ground meat. 

• Done in the refrigerator. 

• When the curing process is complete, the sausage is cooked before serving. 

1-2 hours

¼ inch thick, approx

3-8 hours

1 inch thick, approx lean meat

1 ½ inch thick pork belly

7-10 days

40-45 days

ham, bone -in (15-18 lbs)

24-36 hours, not reco to be pumped

chicken or duck breast

24-36 hourse, pumped: 12-16 hours

chicken,whole

5-6 days , pumped: 2 ½ - 3 days

pork butt or loin

5-6 days, pumped: 3 days

turkey, whole 10-12 lbs

7-8 days, pumped: 3-5 days

corned brisket

6 dyas, pumped: 4 days

ham boneless

20-24 days, pumped: 6-7 DAYS

ham, bone-in

SHORTER

Home Cured have —-shelf life than commercially cured foods

SMOKING

• as a mode of food preservation, is probably as old as cooking with fire. Heat and smoke infuse a delicate flavor into fish, ham, poultry and meat and can prevent the growth of microbes. While smoking done right is a very effective form of food preservation, care must be taken to avoid contamination and food-borne illness. 

HEAT, CHEMICAL, SURFACE DEHYDRATION

PRESERVATION MECHANISMS OF SMOKING

PELLICLE

• Allow to air-dry long enough to form a tacky skin, known as a ————-

• It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color 

• Most foods can be properly dried by placing them on racks or by hanging them on hooks or sticks where air is flowing around all sides 

HOT SMOKING

• mokehouse or more modern electric kilns 

•  Done in a short period of time, just until the meat is cooked. 

•  The meat is cooked and smoked at the same time over a burning fire or electric elements of a kiln. 

•  Temperature 165 – 185°F 

HOT SMOKING,COLD SMOKING, LIQUID SMOKE

METHODS OF SMOKING

165-185 F

TEMPERATURE OF HOT SMOKING

COLD SMOKING

•  Done over a much longer period of time, e.g. 12-24 hours, over a smoldering fire (below 85°F). 

•  Since foods are held in the temperature danger zone, rapid microbial growth (40-140°F) could occur. 

•  Fermented, salted, or cured meat only should be coldsmoked. 

•  Most cold-smoked products should be cooked to an internal temperature of 160°F before they are eaten. 

12-24 HOURS

• Cold Smoking 

  •  Done over a much longer period of time,

160 F

Most cold-smoked products should be cooked to an internal temperature of ———— before they are eaten. 

LIQUID SMOKE

More precisely controlled and the smoke flavor is instantaneous.