Smoking & Preserving Meat
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.
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
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.
|Did You Know?
pressure food preservation refers to high pressure used for food
preservation. "Pressed inside a vessel exerting 70,000 pounds per
square inch or more, food can be processed so that it retains its fresh
appearance, flavour, texture and nutrients while disabling harmful
microorganisms and slowing spoilage." By 2001, adequate commercial
equipment was developed so that by 2005 the process was being used for
products ranging from orange juice to guacamole to deli meats and
* * *
Modified atmosphere is a way to
preserve food by operating on the atmosphere around it. Salad crops
which are notoriously difficult to preserve are now being packaged in
sealed bags with an atmosphere modified to reduce the oxygen (O2)
concentration and increase the carbon dioxide (CO2) concentration.
There is concern that although salad vegetables retain their appearance
and texture in such conditions, this method of preservation may not
retain nutrients, especially vitamins.
* * *
Grains may be preserved using
carbon dioxide. A block of dry ice is placed in the bottom and the can
is filled with grain. The can is then "burped" of excess gas. The
carbon dioxide from the sublimation of the dry ice prevents insects,
mold, and oxidation from damaging the grain. Grain stored in this way
can remain edible for five years.
* * *
Nitrogen gas (N2) at
concentrations of 98% or higher is also used effectively to kill
insects in grain through hypoxia. However, carbon dioxide has an
advantage in this respect as it kills organisms through both hypoxia
and hypercarbia, requiring concentrations of only 80%, or so. This
makes carbon dioxide preferable for fumigation in situations where an
hermetic seal cannot be maintained.