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

2. 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.

3. Cured and Smoked Foods Reading material
The art and craft of the cold kitchen
Garde Manger pgs. Pgs
On Food and Cooking pgs

4. 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.

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

6. 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

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

8. 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

9. 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

10. 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

11. 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

12. 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.

13. 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

14. 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

15. 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

16. 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

17. 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.

18. 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

19. 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

20. 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.

21. Injecting Brine
Dry Rubbed

22. 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.

23. TIPS For Dry Cures-cover meat in plastic bag
Wet Cures-Plastic, glass, stainless
Experiment-do not exceed curing levels
Temperatures , 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

24. Gravlox
Cured Ham
Dry Cured Meats
TCM

25. Fermented Meat
Parma
Aging Meat
Cured Bacon

26. Dried Cured Meat