Historical Background of Preservation of Meats by Curing
Meat curing is simply the application of salt, color fixing ingredients, and seasoning in order to impart unique properties to the end product.
"The salting and smoking of meat was an ancient practice even before the birth of Christ. These early processed meat products were prepared for one purpose, their preservation for use at some future time. Salt was used at concentrations high enough to preserve the meat. Preservation by smoking is believed to have been developed by the primitive tribes. The American Indians preserved meat prior to settlement by Europeans by hanging it in the top of a teepee to maximize contact with campfire smoke.
The origin of the use of nitrite is lost in history. Salt containing nitrates was used in Homer’s time (850 B.C.) to preserve meat. Nitrate was present originally as a natural impurity in the salts used in curing but, unknown to the users, was a key ingredient in the curing process. The Romans, who learned the art of curing meat with salt from the Greeks, were the first to note the reddening effect now attributed to nitrite. Although the role of nitrites in cured meat was not really understood until early in the 20th century, it is clear that for thousands of years nitrite has played an important role in meat curing."
(Courtesy of the Oklahoma State University Extension Service website)
SMOKING/COOKING
Sauages and meat products are smoked for flavor, color and to help preserve the product. However, these products are not completely preserved unless the product is partially dried as was done before refrigeration was available. Hot smoking is used when the product is to be partially or completely cooked. Cold smoking is basically a drying process that adds the smoke color and flavor to the product. Dry sausages such as salami and pepperoni are cold smoked. Other products like cured bacon and fresh sausage may be cold smoked for the added flavor. Cold smoking is usually done at temperatures below 110ºF and may require from 15 to 24 hours, or as long as three days, depending upon the color, flavor and dryness desired.
Several commercial smokers are available to the home processor; but a small backyard smoker can be constructed easily and will serve the purpose. Electric portable smokers are available from sporting goods and hardware stores. The units consist of a metal box with an electric heat unit, a pan for sawdust or chips and usually a recipe booklet. Most are large enough for about 20 pounds of poultry or meat. Covered barbecue grills or the kettle type units may be used as smokers. Keep the bed of coals to one side of the grill and regulate the heat by adjusting the vents. Produce the smoke as in the previous paragraph.
CURING
Meat curing is something that I know very little about first hand. My grandfather cured and smoked many, many country hams when I was a kid. He had his own special curing blend of salt, sugar and I have no idea what else. That secret was lost when he died. I do remember those hams hanging in the curing shed which was just outside my grandparent's back door. It was dark and dank and filled with the most intriguing odors, although I can't remember any of them specifically. His country ham was mild, sweet and delicious and I haven't had anything like it since he stopped curing hams, probably when I was in high school.
While I have never preserved meat by smoking and curing, I have used both methods in the preservation of salmon, when I lived in the Pacific Northwest. And believe me, when you have had home cured, smoked salmon, you will never go back to any other kind. Sinply amazing!
As I was researching this subject for this post, I found a couple of other excellent websites that had tons of info. One I liked in particular and where there was a lot of great information on curing meat was at this website: http://www.wedlinydomowe.com/curing-meat.htm
"The salting and smoking of meat was an ancient practice even before the birth of Christ. These early processed meat products were prepared for one purpose, their preservation for use at some future time. Salt was used at concentrations high enough to preserve the meat. Preservation by smoking is believed to have been developed by the primitive tribes. The American Indians preserved meat prior to settlement by Europeans by hanging it in the top of a teepee to maximize contact with campfire smoke.
The origin of the use of nitrite is lost in history. Salt containing nitrates was used in Homer’s time (850 B.C.) to preserve meat. Nitrate was present originally as a natural impurity in the salts used in curing but, unknown to the users, was a key ingredient in the curing process. The Romans, who learned the art of curing meat with salt from the Greeks, were the first to note the reddening effect now attributed to nitrite. Although the role of nitrites in cured meat was not really understood until early in the 20th century, it is clear that for thousands of years nitrite has played an important role in meat curing."
(Courtesy of the Oklahoma State University Extension Service website)
SMOKING/COOKING
Sauages and meat products are smoked for flavor, color and to help preserve the product. However, these products are not completely preserved unless the product is partially dried as was done before refrigeration was available. Hot smoking is used when the product is to be partially or completely cooked. Cold smoking is basically a drying process that adds the smoke color and flavor to the product. Dry sausages such as salami and pepperoni are cold smoked. Other products like cured bacon and fresh sausage may be cold smoked for the added flavor. Cold smoking is usually done at temperatures below 110ºF and may require from 15 to 24 hours, or as long as three days, depending upon the color, flavor and dryness desired.
Several commercial smokers are available to the home processor; but a small backyard smoker can be constructed easily and will serve the purpose. Electric portable smokers are available from sporting goods and hardware stores. The units consist of a metal box with an electric heat unit, a pan for sawdust or chips and usually a recipe booklet. Most are large enough for about 20 pounds of poultry or meat. Covered barbecue grills or the kettle type units may be used as smokers. Keep the bed of coals to one side of the grill and regulate the heat by adjusting the vents. Produce the smoke as in the previous paragraph.
CURING
Meat curing is something that I know very little about first hand. My grandfather cured and smoked many, many country hams when I was a kid. He had his own special curing blend of salt, sugar and I have no idea what else. That secret was lost when he died. I do remember those hams hanging in the curing shed which was just outside my grandparent's back door. It was dark and dank and filled with the most intriguing odors, although I can't remember any of them specifically. His country ham was mild, sweet and delicious and I haven't had anything like it since he stopped curing hams, probably when I was in high school.
While I have never preserved meat by smoking and curing, I have used both methods in the preservation of salmon, when I lived in the Pacific Northwest. And believe me, when you have had home cured, smoked salmon, you will never go back to any other kind. Sinply amazing!
As I was researching this subject for this post, I found a couple of other excellent websites that had tons of info. One I liked in particular and where there was a lot of great information on curing meat was at this website: http://www.wedlinydomowe.com/curing-meat.htm
