Week 2– Review of CURED Foods REVIEW OF CURED/SMOKED FOODS

CURED AND SMOKED FOODS The first preserved foods were most likely produced by accident. Fishing communities, fish were “Brined” in seawater and left to ferment or dry Hunting communities hung meats near the fire to keep scavengers away.

Cured and Smoked Foods Reading material The art and craft of the cold kitchen Garde Manger pgs. Pgs. 202-213 On Food and Cooking pgs. 172-178

Preserving Foods Techniques from the most ancient to the most high-tech are done to- Eliminate bad microbes and encourage the growth of good microbes. To accomplish this we- control food’s water content, temperature, acidity levels and exposure to oxygen.

Preserving Foods Preservation Techniques Curing and Brining Smoking Drying- drying times can range from 1 to 2 hours to 40-45 days depending on the item. Preserving in Fat To produced foods, such as, Hams, Bacons, Sausages Gravlax Confits Rillettes

Ingredients for Preserving Foods TCM Tinted Curing Mixture or Curing Salts Nitrates/Nitrites- Nitrates - salt peter or potassium nitrate the first curing agent identified as present in unrefined salts, did not always set properly and the residual nitrates were unpredictable. Take longer to breakdown in cured foods than do nitrites. Nitrites – breakdown faster, making them appropriate for use in any cured foods that will be later fully cooked. Spices/Herbs Flavor

Ingredients for Preserving Foods Salt The most basic curing ingredients Sweeteners Balances flavor

Curing Salts For thousands of years humans have been eating meat cured with unrefined salt Unrefined salt naturally contain nitrates and nitrites. This binds to the red blood cells of meat to retain color. In the 20th century, German scientist discovered how this caused meat to redden In 1956 the presence of nitrosamines were discovered to be carcinogenic. Without nitrites, deaths from botulism would increase drastically. The use of nitrates and nitrites is closely regulated

Why Use Cures? To prevent Botulism What does Botulism need? Any meat smoked or cooked at low temperatures must be cured. What does Botulism need? Anaerobic environment (bacterium) Moisture Temperature between 40degF & 140degF Smoking foods eliminates oxygen. This is why we need to use cures

About Curing Ingredients- SALT (Four Processes) Salt changes foods by drawing out water, blood, and impurities. The basic processes in which salt plays an important role are: Osmosis Dehydration Fermentation Denaturing Proteins

SALT (Four Processes) Osmosis Dehydration Fermentation When salt is applied to meat, fluid inside the cell travel across the cell membrane to dilute the salt; the fluid returns to the cell’s interior taking dissolved in salt which kills off harmful pathogens Dehydration Salt eliminates “free water” to inhibit bacteria growth Fermentation Enzymes feed on foods high in energy and expel gas Denaturing Proteins Alter the protein structures of food

Curing Salts No.2 Nitrites - break down faster making them appropriate for use in any cured item that will be later cooked No.3 Nitrates - take long to breakdown in cured foods. Food that undergo lengthy curing and drying periods must include correct level of nitrates.

Active Ingredients Nitrites Sodium Nitrite or Potassium Nitrite reduce nitric oxide and bind to myoglobin Myoglobin is the color pigment in meat This is why cured products may be cooked and still appear pink Serves to slow microbial growth Mixed with salt to aid in measuring and distribution throughout the meat

Curing Ingredients TCM (Tinted Cure Mixture) Also known as Insta-cure#1, Prague Powder#1, Modern Cure#1; are common names for a blend that combines 94% sodium chloride (table salt) 6% sodium nitrite And Tinted Pink Ratio for use is 4oz/100lbs or 1oz/25lbs or ¼ tsp/1lb

Curing Ingredients Insta-cure#2, Prague powder#2, contains salt, sodium nitrite, sodium nitrate and pink coloring. Used for dry cure that do not require cooking, smoking, or refrigeration. Its requires the presence of nitrate in order to cure the meats safely. The curing breaks down slowly, allowing longer curing times Nitrates + Time  Nitrites

Seasoning and Flavoring Ingredients To overcome the harshness of salt: Sweeteners (Dextrose, sugar, corn or maple syrup, honey) Balance and enhance flavor, Stabilize Color, Add moisture, Nutrient source for fermentation Spices Aromatics Wines

Curing and Brining Cure is the generic term used to indicate brines, pickling, or corning solutions or dry cures. When salt, in form of dry cure or brine is applied to a food, the food is referred to as cured, brined, pickled or corned. Salt brines may also be known as pickles; this is true whether or not vinegar is added to the brine.

DRY CURING Apply dry powder to outside of meat, allow meat to cure in the refrigerator Overhauling-Meat is turned & rotated until the cure. After curing, rinse the salt off and pat dry Hams, Bacon

WET CURING Also known as: Pickle Cure, Brine Cure, or Corning Small items poultry, ham hocks are submerged in a brine Large items turkey, hams are injected with brines into meat product

Combination Cures Combination Cure - Combines the dry rub with injection of brine solution This is used for curing hams. The cure process takes place inside and outside the ham, shortening the curing time and reducing the chance of spoilage. Curing takes place in the refrigerator and the ham is cooked after curing.

Injecting Brine Dry Rubbed

Sausage Method The method for making cured sausage: Curing salt and spices are mixed with ground meat. Curing takes place in the refrigerator and the sausage is cooked after curing.

TIPS For Dry Cures-cover meat in plastic bag Wet Cures-Plastic, glass, stainless Experiment-do not exceed curing levels Temperatures- 38-40, colder will not work Labeling- name, date, time and date/time that item will be done curing! Color-use a Thermometer to insure temperatures, meat will be pink

Gravlox Cured Ham Dry Cured Meats TCM

Fermented Meat Parma Aging Meat Cured Bacon

Dried Cured Meat