Garde Manger Cured and Smoked Foods

Food Preservation Saltier & dryer, sharper flavors Necessity vs. flavor Curing & brining Smoking Drying Preserving in fat

Ingredients Food Preservation Salt –Drawls out water, blood and other impurities thus preserving them –Osmosis Movement of water & salt at a molecular level –Dehydration Remove “free” water

Ingredients Food Preservation Salt –Drawls out water, blood and other impurities thus preserving them –Fermentation Produces gases & organic compounds Salt keeps this in check or I could eat protein up –Denatured proteins The protein structurally changes – lengthen, coil. Open close or dissolve

Ingredients Food Preservation Curing salts –Saltpeter or potassium nitrate – not dependable –Nitrates – how to use –Insta-cure 94% sodium chloride (salt) 6% sodium nitrate, pink for safety 4 oz /100# meat

Ingredients Food Preservation Curing salts –Nitrosamine Prevents botulism – bacterial toxins –Sodium erthorbate & ascorbate Cure accelerators

Ingredients Food Preservation Seasonings and flavorings –Sugar Overcome harshness of salt cure Balance flavor Counter balance liver bitterness Stabilize color Increase water retention Good nutrient source for fermentation –Spices and Herbs

Curing and Brining Cure – brine, pickling or corning solutions Dry cures – salt or salt & flavorings including sugar –8 oz cure / 10# meat –Food in contact of cure Brines – liquid –Soaking vs submerging –Injected - 10% of meats weight –Chart p 208 & 209

Smoking –Method of preservation and keeping animals out of the protein –Using simple things to equipment –Various woods depending on the flavor – usually a hardwood –Pellicle formation tacky skin protective barrier and moisture retention - fat upmost Captures smoke flavor

Smoking –Cold smoking degrees Prevents protein structure development –Hot smoking 185 – 250 degrees 185 or greater on internal shrinks protien –Smoke roasting –Pan smoking

Other –Drying Air drying, balance of temperature and humidity –Preserving in fat Confit