Curing and smoking is an
excellent way to preserve animal products such as meat, poultry and
fish. Smoking and curing affects the texture,
color, juiciness and flavor of meat. The quality and safety of the final
product depends on how the product is handled before, during and after
curing and smoking.
Many
people seem to have more trouble with the curing of meats
than with the slaughtering. This part of the work is indeed very
important as it determines whether one will have good tasting cured
meat or meat that is too salty or possibly that is far removed from
the original taste of the raw product. So spend some
time on this topic as it pays so well in the good
tasting meat and tasty meals for you, your family and friends to enjoy
all season.
Because all animal products are very susceptible to the growth of
microorganisms that can cause foodborne illness, it's very important to
handle them carefully. Try not to leave any animal products at
room temperature for more than two hours, clean surfaces and utensils
used for preparing the products for curing meat products, and take
extra care when washing your hands.
NOTE: For all curing
always use pickling salt and
not table salt, as the latter contains starch to keep it dry
and this starch may cause the meat to spoil. If you carefully
follow our directions you will have delicious cured meat.
