Lesson 4.2: Curing

Smoking and Curing

traditional preservation of meat and fish

Salt

Sugar

Nitrate/Nitrites

Curing combines ___ ___ ___ for preservation flavor and color

preservation, flavor, color.

Smoking and Curing combines salt, sugar, nitrites/nitrates for ___ ___ ___

nitrates

nitrite

curing uses salt and added ___/____

Dry curing

Wet, brine, pickle curing

what are the 2 main curing method

Dry curing

Cure ingredients are rubbed on food, mixed into foods

Wet, brine, pickle curing

a method where dissolving in water happens or food is being submerged in brine until fully covered

inserted

If large cut of meat, brine is ___ in meat

sugar

pickle curing is brine with added ____

Plasmolysis

it is when water is drawn out of the microbial cell by osmosis due to higher concentration of salt outside of the cell 

genus and species

a need for concentration of salt outside the microorganism to inhibit growth (plasmolysis) and it depends on ______ of  microorganism 

Low salt concentration

the growth of many undesirable organisms normally found in cured meat and poultry products is inhibited at this concentration

cured meat

poultry products

Low concentration of salt inhibits the growth of many undesirable organisms normally found in _____ and ______

Corning

dry salting is also known as?

Dry salting

corning is also known as?

Anglo-saxon culture

dry salting originated in?

Coarse/corns/pellets of salt 

• Dry salting is when meat is dry-cured with _____ ____ ____ of salt

  • a common method of treating freshly cut meat  with addition of salt

odorless

water retention 

Corning inhibits growth of microbes; keeping the meat ______ and reduces ________

works best when meat is cut into smaller pieces with salt 

placing meat in tightly sealed plastic storage bag

corning works best if:

• _

• _

salt

thorough rinse

boil or soak

In corning:

• Remove excess _____ before cooking with

• If there is excess , ___ or ___ the meat or reduce curing time 

Salt brine

produces an end product that is less salty compared to dry curing

Salt

Water

Other ingredients (sugar, erythorbate, nitrites)

Salt brine uses ___ ___ ___

No

Clostridium botulinum

Is salt curing  have sufficient level of salt to preserve meat at lower temperature? If no, what spores can grow?

Early 1800

In what year Saltpeter (NaNO₃/KNO₃) present in some impure curing salt mixtures would result in pink color meat rather than gray color attained with plain salt cure

NaNO3 KNO3

chemical composition of salt peter?

Pink

Salt peter would result in color ____ salt

Nitrate

Nitrite

found to inhibit the growth and survival of staphylococcus aureus and Listeria monocytogenes in several types of raw sausages

Staphylococcus aureus

Listeria monocytes

Nitrate/nitrite found to inhibit the growth and survival of _____ and ____

N-nitrosoamines

Nitrate

Nitrite

In published studies, this was considered carcinogenic in animals

• ____ is prohibited in bacon

• _____ concentration is limited in other cured meats

Dietary inorganic nitrate

present a promising complementary therapy to support hypertension treatment with benefits for cardiovascular health 

Beetroot and other food plants

60-80%

considered as nitrate sources with approx. _______ of daily nitrate exposure

physiological

clinical

Increased levels of nitrate by nitrate intake seems to have beneficial effects in ____ and ____ settings a

Smoke curing

a meat curing while directly exposing to smoke from burning or smoldering plants/wood

smoke preservation

Meat with smoky flavor is an outcome of____

tender 

If the smoke is persistent and hot enough to slow-cook then it keeps the meat ___

Salting

Added layer for entry of bacteria

Smoke curing is combined with other methods like _____ to create more _____ for entry of bacteria

Hot smoking

Cold smoking

Smoke roasting

Methods of smoke curing includes

Prague powder #1

Prague powder #2

Salt peter, sodium, potassium nitrate

what are the 3 cure mixtures

Prague Powder #2

Cured powder for dry cured meats that require long (weeks to months) cures

6.25% sodium nitrite + 93.75% salt

Prague Powder #1

1 oz per 25 lb meat / 1 tsp per 5 lb

Prague Powder #1 how many oz per meat

1 oz of sodium nitrite + 0.64 oz sodium nitrate Recommended to be combined with 1lb. of salt (for products that doesn’t require cooking, smoking, or refrigeration)

Prague Powder #2

1 oz per 25 lb meat / 1 tsp per 5 lb

Prague Powder #2 how many oz per meat

time release cure

nitric oxide

Sodium nitrate (act as_____) will breakdown as sodium nitrite into ____

Nitrate

____ isn’t allowed for curing of smoked/non smoked cooked meats  and sausage 

smoked/non smoked cooked meats  and sausage

Nitrate isn’t allowed for curing of ________

Salt peter

is still in dry cured uncooked meat but in small amounts

dry cured uncooked

small

Salt peter is still used in _____ meat but in ____ amount

Combination Curing

Recipes add vinegar, citrus, alcohol added for flavor and contribute to preservation of food being cured 

vinegar, citrus, alcohol

combination curing add ___ ____ ____ for flavor and contribute to preservation of food being cured 

flavor

color

 Besides preservation, curing also introduces desired _____ and _____.

Flavor of cured meat

Composite result of flavors of curing agents and those developed by bacterial and enzymatic action

curing agents

bacterial

enzymatic action

Flavor of cured meat is the composite result of flavors of ______ and those developed by ______ and _____ action

Salt

A flavor that is most dominant in curing because it is used in large amount

Sugar

A flavor that is used to reduce the saltiness in cured meats and enhance the sweetness of product

Sugar

Nutrient source for the flavor producing bacteria of meat during long curing processes

flavor producing bacteria

Sugar is the nutrient source for the __________ of meat during long curing processes

Spices and Flavor enhancers

Add characteristic flavor

Possible preservative

Add characteristic flavor

Possible preservative (To achieve the effects may be well beyond the reasonable quantities of use)

What does Spices and Flavor enhancers do?

Cured flavor

Color

Nitrate and nitrite provide this two aspects

bacterial fermentation or

addition of chemicals (delta-lactone)

Tangy flavors in dry fermented sausages  (e.g., pepperoni) is result from:

• _

• _

Tangy flavor

what flavor are we getting in dry cured meat like pepperoni that is from fermented bacteria or addition of chemicals like delta lactone

Type of smoke

Cure recipe

Smoky flavor differ from

• _

• _

unattractive gray

high

Salt → _________  within some meat 

• with the use of _____ concentration of salt 

dry-cured, non cooked

myoglobin

pink/red color

Nitrate used in some ________ meat  is reduced to → nitrite reacts to _____ (muscle pigment) → nitric oxide → _______

No

if i use nitrite, can I still use nitrate?

a

explain

ascorbic acid, erythorbic acid, their derivatives)

what are examples of cure accelerators

Cure accelerator

It may be use to shorten color formation and speed up chemical conversion of nitric acid and oxide 

color

It may be use to shorten color formation and speed up chemical conversion of nitric acid and oxide 

Cure accelerator is used to shorten ____ formation and speed up chemical conversion of ____ and ____

oxygen

Cure accelerator act as a ____scavengers to to slow the fading of cured meat color in presence of sunlight and oxygen 

cured meat color

sunlight

oxygen

Cure accelerator act as a oxygen scavenger to to slow the fading of ______ in presence of _____ and ____

antimicrobial

E.coli

Listeria

Cure accelerator act might have ______ properties especially newly emerging pathogens like _____ and