The Meat Smoking and Curing FAQ
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Meat Curing and Smoking FREQUENTLY ASKED QUESTIONS (FAQ) in the group
rec.food.preserving
This file is a compilation of shared knowledge and answers to frequently asked
questions of the group rec.food.preserving. As such, this file is updated. Be a
contributor--point out mistakes, write sections and reviews, provide us with new
sources. All contributors will be cited in this file.
Contributors (in alphabetical order): Michael Kankiewicz, Rick Logan, Richard
Thead
Last Updated: 18 January, 1999
Copyright 1995-1999 Richard Thead. All rights reserved. You may use and copy
this file as long as the contributors' names and this copyright remains intact.
CHARTER
Rec.food.preserving is a newsgroup devoted to the discussion of recipes,
equipment, and techniques of food preservation. Current food preservation
techniques that rightly should be discussed in this forum include canning,
freezing, dehydration, pickling, smoking, salting, distilling, and potting.
Foodstuffs are defined as produce (both fruits and vegetables), meat, fish,
dairy products, culinary and medicinal herbs. Discussions should be limited to
home-grown or home-preserved foods.
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Related information may be found at: Rick's BBQ Home Page
NOTICE! It appears that this
information is no longer listed on the azstarnet.com site. I am happy to have PRESERVED this information and keep it alive. More
additional information about safe barbecuing can be had HERE.
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TABLE OF CONTENTS
I. Curing
II. Smoking
III. Specific Foods
IV. Other Sources (besides this FAQ)
V. References
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I. Curing
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[Why is meat cured?]
For a couple of reasons. One is safety. When meat is cold smoked its
temperature often stays in the danger zone for several hours or days. Many
environmental factors of this treatment are such that the growth of dangerous
bacteria is greatly accelerated. The curing of the meat inhibits this growth.
The other reason is traditional preparation. There are many curing techniques
that were developed in the days before refrigeration that are continued today
for traditional reasons. A good example is corned beef.
Old-time butcher shops closed every weekend. Ice, the
only refrigerant available, could not dependably hold
fresh meat for two days. To keep unsold meat from
going to waste, the butcher soaked the meat in a strong
brine or covered it with coarse salt to trigger osmosis.
The grains of salt were called "corn" in England, and the
name "corned beef" stuck with the product. [1]
-- Contribution from rlogan@ianet.net --
Meat is cured for one other reason, color. Using Prague powder is what gives
meat its pink color.
--
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[What is osmosis?]
Osmosis is the movement of water across a membrane from weak solutions toward
strong solutions. [1]
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[What is meant by "the danger zone"?]
The "danger zone" is the temperature range between 40 and 140
degrees F. When uncured meat remains in this range for more than 2 hours the
growth of dangerous bacteria increases to a dangerous level.
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[What other factors affect the growth of bacteria?]
When meat is smoked, the environment is robbed of most if its oxygen. If this
is combined with temperatures in the danger zone, the growth of the bacteria
that causes botulism is increased.
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[What is botulism?]
Botulism is an intoxication of the bacteria clostridium botulinum. This
bacteria is anaerobic meaning that it requires an environment relatively free of
oxygen to multiply. It also requires a moist environment and temperatures in the
danger zone. The symptoms of botulism are sore throat, vomiting, blurred vision,
cramps, diarrhea, difficulty breathing, and central nervous system damage
(including paralysis). Symptoms usually occur within 12 to 36 hours. The
fatality rate is up to 70%. [2]
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[What are the commonly used curing compounds?]
Salt, sugar, sodium nitrite and sodium nitrate. Salt and sugar both cure meat
by osmosis. In addition to drawing the water from the food, they dehydrate and
kill the bacteria that make food spoil. In general, though, use of the word
"cure" refers to processing the meat with either sodium nitrite or
sodium nitrate.
Sodium nitrite and sodium nitrate are the basis for two commercially used
products: Prague powders #1 and #2. Prague powder #1 is a mixture of 1 part
sodium nitrite and 16 parts salt. The chemicals are combined and crystallized to
assure even distribution. Even though diluted, only 4 ounces of Prague powder #1
is required to cure 100 lbs of meat. A more typical measurement for home use is
1 tsp per 5 lbs of meat. Prague powder #2 is a mixture of 1 part sodium nitrite,
.64 parts sodium nitrate and 16 parts salt. It is primarily used in dry-curing.
One other commonly available curing product is Morton's Tender Quick. It is a
mixture of salt, sodium nitrite, sodium nitrate and sugar. Ask your butcher or
grocer to stock it for you.
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[Why use soy protein concentrate?]
Soy protein concentrate is used to bind together sausages and slow the loss
of fat and moisture during smoking. This is extremely important to ensure that
the final product is not dry and crumbly inside the casing.
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[Where can these compounds be obtained?]
If you are chummy with a local butcher who does curing, maybe (s)he will sell
you a small quantity. Otherwise, the Sausage Maker offers all items mentioned
here and elsewhere in this FAQ mail order. See the books section for a phone
number where you can obtain a catalog.
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[What is spray pumping?]
It is the process of injecting the meat with cure using a special purpose
needle.
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[What's trichinosis?]
It is an infestation of trichinae. The parasites invade the voluntary muscles
causing severe pain and edema. It can be avoided by ensuring that cooked pork
reaches an internal temperature of 150 degrees F.
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[If my cured pork doesn't reach a safe temperature, what about trichinosis?]
Trichinae can also be killed by freezing the pork according to the following
chart:
Temperature Grp1-days Grp2-days
----------- --------- ---------
5 deg F 20 30
-10 deg F 10 20
-20 deg F 6 12
Group 1 comprises product in separate pieces not exceeding 6" in
thickness or arranged on separate racks with the layers not
exceeding 6" in depth.
Group 2 comprises product in pieces, layers or within containers
the thickness of which exceeds 6" but not 27". [3]
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[What about dry-curing sausages and meats?]
I'll leave this topic open for someone with real experience. The dry climate
in Tucson makes it difficult to maintain the ideal 70% relative humidity
required for dry-curing so I've never even tried.
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II. Smoking
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[What is the difference between smoke cooking and curing?]
Pretty simple; Smoke cooking is done at higher temperatures in order to cook
the meat. Smoke curing is really just smoking cured meat or sausage. Although
smoking meat does provide some preservative effect, it alone is not sufficient
to allow long term storage.
"Smoke is a very complex material, with upward of 200 components that
include alcohols, acids, phenolic compounds, and various toxic, sometimes
carcinogenic substances. The toxic substances inhibit the growth of microbes,
and the phenolics retard fat oxidation, and the whole complex imparts the
characteristic flavor of burning wood to the meat." [4]
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[What are the proper temperatures for smoke cooking meat?]
I prefer to keep the temperature around 200-220F. This means the temperature
*at* the meat. I use a large log burning smoking pit with an offset firebox so
it's easy to maintain this. In an upright water smoker you will have trouble
keeping the temperature this low, since the heat builds up at the top where the
meat is. You can achieve decent results with a water smoker, but the cooking
time will be shorter and the depth of smoke penetration will be less. My
briskets and pork shoulders smoke for 16-24 hours; pork ribs and pork loin
roasts take less time.
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[How important is temperature control during smoke curing?]
Very. If you are smoking sausages, excess heat will melt the fat out and
leave the final product dry and crumbly. This I know from experience. Here,
we're talking about temperatures around 140F, although it varies from recipe to
recipe. This is very difficult to maintain in a wood burning smoker. Mine has a
slow smoking section farthest away from the fire. With experience, I've learned
to control the temperature in this section without over damping the air inlet.
Some other meats, like bacon and ham, are a little more tolerant of higher heat,
but it can affect the quality of the final product.
The best solution is a thermostat controlled gas or electric slow smoker like
those sold by the Sausage Maker (see sources). These are not good general
purpose smokers, in my opinion. I just don't think they do nearly as well as a
log burning pit for smoke cooking.
Unfortunately for the many water smoker owners, they just won't do for slow
smoking--don't even bother trying.
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[Is closing down the air inlet dampers a good way to keep the temperature
down?]
If you keep the temperature low by closing down the inlet dampers, the smoke
gets thick and sooty and produces an unattractive and bitter coating on the
surface of the meat. I prefer to keep the fire burning more freely and control
the temperature by providing some draft between the fire and the meat.
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[What are the various woods used for smoking?]
Alder
The traditional wood for smoking salmon in the Pacific
Northwest, alder also works well with other fish. It has a
light delicate flavor.
Apple and Cherry
Both woods produce a slightly sweet, fruity smoke that's mild
enough for chicken or turkey, but capable of flavoring a ham.
Hickory
Hickory is the king of the woods in the Southern barbeque belt,
as basic to the region's cooking as cornbread. The strong,
hearty taste is perfect for pork shoulder and ribs, but it also
enhances any read meat or poultry.
Maple
Mildly smoky and sweet, maple mates well with poultry, ham, and
vegetables.
Mesquite
The mystique wood of the past decade, mesquite is also America's
most misunderstood wood. It's great for grilling because it
burns very hot, but below average for barbecuing for the same
reason. Also, the smoke taste turns from tangy to bitter over
an extended cooking time. Few serious pit masters use mesquite,
despite a lot of stories about its prevalence in the Southwest.
Oak
If hickory is the king of barbecue woods, oak is the queen.
Assertive but always pleasant, it's the most versatile of
hardwoods, blending well with a wide range of flavors. What it
does to beef is probably against the law in some states.
Pecan
The choice of many professional chefs, pecan burns cool and
offers a subtle richness of character. Some people call it a
mellow version of hickory. [5]
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[Rick, do you have any politically incorrect views about smoke cooking that
you enjoy getting flamed about?]
Don't get me started.
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III. Specific Foods
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[Can I make a Smithfield Ham at Home?]
These are unique since the hams come from only peanut-fed hogs. They are
worked with cure for 30-45 days. Then they are smoked for at least 7 days and
left in the smokehouse for another 6 months. "The Smithfield ham or a
reasonable facsimile is rather difficult to produce unless you have a steady
supply of peanuts and a huge smokehouse 3-4 stories high." [3]
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[How do I make my own bacon at home?]
New! Pictures of the bacon making process
It is my experience that bacon is the easiest slow smoked product to produce at
home and the results are as good as, or better than, the best commercially
produced bacon.
I use Morton Tender Quick and brown sugar. Rub down a slab of fresh bacon
(pork belly) with a liberal quantity of the Tender Quick. You can't really use
too much but a cup or so should do. Then follow with a thorough rub of brown
sugar (again, start with a cup or so). Then place the meat in heavy plastic and
allow to cure for 7 days at 38F. I use a small refrigerator for this. I run a
remote temperature probe inside and monitor the temperature, tweaking the
thermostat when necessary. The temperature is important; too low (below 36F) and
the curing action will cease, too high (above 40F) and the meat will begin to
spoil. I also cut the pork belly in two and cure it with the meat surfaces face
to face and the skin on the outside. It helps it fit in the fridge and improves
the curing action. I then smoke it at 140-150F until the internal temperature of
the pork reaches 128F (about 8 to 10 hours). I find it best to remove the skin
about 3/4 of the way through the smoking process. This way the fat is protected
but still acquires some color. Chill overnight before using. Slice into
approximately 3/16" thick and fry as usual.
If you are using Prague Powder #1, mix 2 oz with 1 lb of salt and use like
the Tender Quick.
Other sugars can be used instead of brown sugar. Try honey or even some maple
syrup.
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[How do I make my own corned beef?]
For best results, use trimmed briskets.
Start with a curing brine. This recipe comes from [3] and makes enough for 25
lbs of meat.
5 quarts ice water (about 38-40F)
8 oz. salt
3 oz. Prague Powder #1
3 oz. powdered dextrose
Spray pump the briskets to about 12-15% of their original weight. After
pumping, the briskets are packed in a vat, and sprinkled with whole pickling
spice. If more than one brisket is done at a time, pack them flesh to flesh with
the fat sides out. Add enough brine to cover and allow to cure for 3-4 days at
38-40F. The meat is then ready to use (but still requires cooking).
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[What is pastrami and how do I make my own?]
For best results, use trimmed briskets.
Start with a curing brine. This recipe comes from [3] and makes enough for 25
lbs of meat.
5 quarts ice water (about 38-40F)
8 oz. salt
5 oz. Prague Powder #1
5 oz. powdered dextrose
1 Tbl garlic juice
Prepare and cure as for corned beef. After curing, remove from brine and rub
liberally with cracked black pepper and coriander seeds. Smoke at 140F until the
meat is dry and then increase smoker temperature to 200-220F and hold until
internal temperature of meat reaches 170-180F. Chill overnight before using.
This meat is fully cooked.
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[How do I make my own andouille sausage?]
Andouille is a spicy smoked sausage common in Louisiana cooking. It is easy
to make at home. This recipe is based on one from from [6] with minor
modifications, most notably the addition of the soy protein concentrate.
2 tsp garlic powder 2 Tbl sugar
2 Tbl kosher salt 1 tsp Prague powder #1
1 Tbl ground black pepper 5 lbs pork, fat and lean separated
1 tsp red pepper flakes 3/4 cup cold water
2 tsp cayenne 1/2 cup soy protein concentrate
3 Tbl paprika (see sources)
1/2 tsp ground mace wide hog casings
1 tsp thyme
Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch
plate. Dissolve Prague powder in water to ensure even distribution. Mix all
ingredients, except casings, well. Stuff into casings and twist at 12 inch
intervals to form links. Hang sausages in front of a fan in a cool place
overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until
firm. Freezes well.
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[How do I make beef jerky?]
There are a jillion recipes for jerky--just take a look in the recipe
archives. I prefer a teriyaki-based marinade (use 1/2 tsp of Prague Powder #1 or
1 tsp of Tender Quick for safety) with other spices, lightly smoked. Experiment
with your own combinations of spices and find something you like. I like to
avoid fresh ingredients like garlic preferring to use powder instead. Also try
various combinations of black, white and red pepper (cayenne) to suit your
tastes.
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[How do I make smoked salmon?]
(From [3]) Start with boneless sides (filets) of fresh salmon.
Place the sides in a tub of saturated salt solution and add ice to chill.
This removes diffused blood, makes the flesh firmer and helps retain oils. The
fish should remain in this brine for 60-90 minutes.
The sides should be drained for 15-20 minutes. A shallow vessel is filled
with a salting mixture prepared as follows (for 20 lbs of fish):
2 lbs salt
1 oz brown sugar
1 oz Prague Powder #1
1 oz white pepper
1 oz ground bay leaves
1 oz ground allspice
1 oz ground cloves
1 oz ground mace
Dredge the sides in the mixture and rub it into the flesh lightly. Pack the
sides into a tub with as much curing mixture as will cling to them. cover
loosely and apply weight. Leave fish for 8 to 12 hours then remove and scrub and
rinse to remove excess salting mixture. Fix sides on a hanger and allow to dry
in front of a fan for 4 to 6 hours. Hang in smoker and smoke for 8 hours at not
more than 100F. Continue to smoke for 24 to 48 hours at 70F. Brush with oil and
store in a cool, dry place.
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IV. Other Sources (besides this FAQ)
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[This FAQ does not tell me what I need to know!]
Please put the question to the group, rec.food.preserving.
Meat Smoking & Curing Guides
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