How to cure meat

Introduction: how to treat any meat: beef, game, pork, goose

How to cure meat

How to cure meat

How to cure meat

The ability to heal one’s flesh is an indispensable skill for any hunter. It’s a fun skill for EVERY cook!

Canned meat. Pastrami. Ham. Bacon.

Do I need to say more?

The steps I describe here can be applied to any meat, although I usually choose meat from four-legged animals. Poultry CANo. o. Be Healed: Seasoned goose breast is a popular recipe among waterfowl hunters.

Let’s start with WHY we would like to pickle meat.

Step 1: basics of treatment

Seasoning was born as a method of conservation. The salting and smoking of meats has been going on for generations.

In the modern world, we have amazing appliances like refrigerators and freezers, so the chef is less concerned about how long he can store the meat. We are more interested in things like taste and texture.

As a hunter, I eat a lot of game. Venison is a very lean meat. It can be very difficult, Andspecially if it is overcooked. And every now and then I get venison flavored with game. Venison, if handled properly from kill to slaughter, should not be game. However, Andrrors sometimes occur. Or sometimes you get a tough old bull whose hormones have been going crazy for weeks and yes, it can taste weird. Either way, the point is that seasoning can help soften and change the taste of the meat.

I have found that cured venison ELIMINo. o.ATES virtually all game flavors. If you’re thinking about corned beef, does it taste like roast beef or steak?

There are two main methods of curing: wet and dry. I will deal with wet curing here as I believe it is the simplest and most consistent method of curing meats.

Step 2: things you will need

There are actually just a few things you need to cure meat:

    Instacure # 1 aka pink salt aka sodium nitrite. It goes a little LONo. o.G. ALWAYS follow the recommended usage quantities. In addition to being used in wet treatments like we’re doing here, you can use it to make dried warm sausages and other tasty treats.

Sugar, salt (kosher or marinated, not table salt unless iodized) and spices. In the last step I will give you my basic recipe for seasoned venison, which I also use for the beef with which I can make pastrami. But you can also buy ready-made mixes. They are quite inexpensive and usually contain all the necessary ingredients, Andven pink salt. Another benefit of purchasing a premix is ​​that it takes the guesswork out of flavors. I tried many ham recipes that didn’t look like ham at all, but the ready-made commercial mix did.

I advise you to try some of the recipes you find on the internet but if you want it again easy and COHERENo. o.T it will do it.

Bucket of brine. All you need is one type of dish, large enough to hold the cured meat completely submerged in brine. But small enough to fit in your fridge. You have to keep the meat underwater. Some brine buckets are equipped with a special internal locking system which makes this possible. But you can easily use an object like a plate or even a zippered bag filled with water. Simply place a plate or bag on top of the meat to fill it in the brine.

A place where you can sit for a while. I happen to have a mini fridge for drinks in the basement. Super handy. When pickled, pickled spices can have a faint odor. No. o.ot bad, but think: potpourri. If you keep it in your main refrigerator, I like to add a piece of press-n-seal and then put a brine bucket cap on it. Help keep odors in the bucket and out of the fridge!

  • Time. The ham recipe can only take a few days. The seasoning recipe can take several weeks. It depends on the thickness of the meat. Usually something cannot be cured OVER. But if DURINo. o.G healing, brown rather than red areas appear on the cut of the meat. It’s not bad, it will have the usual meat flavor. Think of it like a pork neck roast that gets stuck in a canned beef brisket.
  • Step 3: Seasoned venison or beef or goose breast

    This is my corning recipe. It’s simple, no guesswork, and consistent:

    • Roast up to 5 lbs. Double the recipe into larger pieces.
    • 1/2 gallon of distilled water
    • 2/3 cup of kosher salt
    • 1/2 cup of brown sugar
    • 5 tablespoons of pickled seasoning
    • 3 teaspoons of Instacure # 1
    • 1 head of garlic, minced. If it’s small, go with 2

    Put everything but the roast in a saucepan. This is our brine. Bring to a boil and stir to dissolve the sugar and salt.

    Remove from heat and allow to cool to room temperature. Because I’m impatient, I’ll stick it in the fridge, oeven FASTER: put the pot in the sink and fill the sink with cold water and ice till it’s even with the liquid level in the pot.

    When it has cooled, place the roast in a bucket of brine and pour the brine over it.

    Refrigerate for two weeks, stirring every day (I’m just rolling the bucket). I have never had a roast weighing less than 5 pounds that didn’t finish hardening in 2 weeks. If you go bigger you may have to go longer.

    After two weeks, remove the roast from the brine and rinse under running water. Throw away the brine.

    You already have some cured meats! You have a nice seasoned roast that you can cook according to your favorite seasoned beef recipe. It’s mine.

    You can also smoke it and make pastrami. Yes, pastrami and corned beef are almost the same. The main difference is that the pastrami is smoked and the beef is stewed. If you’re interested, here’s a pastrami recipe.

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    I salumi come il prosciutto serrano e i peperoni sono semplicemente una continuazione dell’antica tradizione umana di salare la carne per preservarla e garantirne il consumo sicuro. Finding it helps prevent foodborne illnesses caused by bacteria such as Clostridium botulinum. It should also be remembered that cured salts used for maturing meat can be fatal if not handled with care. Care for meat safely by following these steps.

    1. Decide which meat you want to treat.

    Ham is the most popular choice, but any meat can be cured. To make it easier, choose pieces of meat that are mostly made up of the same muscle group.

    2. Completely defrost the meat to be cured.

    Curing preparations cannot penetrate frozen meats. After thawing, cut off fat or tendons.

    3. Select Pickling Salt.

    you can usesea ​​saltoKosher saltwhich will ward off moisture and reduce (but not eliminate) the risk of foodborne illness. Moisture will be removed from both the meat and any bacteria in the meat. This will intensify the meat’s flavor and hopefully kill bacteria. For a greater degree of security you will need to use salt in brine. Il salt in brine ha diversi nomi tra cui Press Powder, Instacure e Rose Salt. It comes in two forms: 1 and 2. Finding salt 1 (also called Prague powder 1oInstacure 1) is for meats that will be cooked after being cured and consists of 1 part sodium nitrite and 15 parts salt along with anti-caking agents. This salt in brine is used on hams and bacon. Brine Salt 2 is suitable for air-dried meats such as ham and salami. Pickling Salt 2 contains 6.25% sodium nitrate and 4% sodium nitrite. The rest is made up of salt and anti-caking agents.

    4. Decide whether you will be using a dry cure or a brine.

    Dry curing involves applying the salt in brine like a dry rub. Salting is the process of placing meat in a solution.

    To dry cure, combine the salt in brine and any spices that you want to use. Common spices for seasoning meats includeblack peppercorns,star anise, Andfennel seeds. You will also need to add some sugar, preferably dark brown sugar. Rub the exterior surface of the meat with the salt in brine and spice mixture.

    Wrap the meat loosely and refrigerate for 7-10 days. You will need a loose scarf as you want some air contact so that moisture can escape.

    To moisten the meat, you will need to complete steps 1 to 3. Instead of making a rub with the salt in brine and other ingredients, you will make a brine. Combine the salt in brine, your preferred spices and sugar in a plasticoglass bowl then add water that has been boiled and cooled to room temperature. You will need enough water to completely submerge the meat. To get 1 gallon of brine, use 1 1/2 teaspoons of salt in brine 1 along with your chosen spices and the preferred amount of sugar. Brine the meat. For thicker cuts, you may want to inject brine into the meat in addition to soaking it. Place the meat and brine solution into a refrigerator in a brining bagoanother nonreactive container. Refrigerate 1 day for every kilo of meat.

    Dos and don’ts of meat seasoning

    To do cook meat after curing with salt in brine 1 since it is still raw meat.

    To do Rinse dry and wet meats after taking them out of the refrigerator. Rinsing removes the crystallized salt from the surface.

    To don’t apply the salt in brine and spice mixture while the meat is on a bare metal surface. The sodium nitrite will react with the metal.

    To don’t substitute one salt in brine for the other. They are not interchangeable. To find salt 1 is only for meats that will be cooked and salt in brine 2 is only for meats that will not be cooked.

    Food storage is a key skill for long-term survival

    By Tim MacWelch, 06 No. o.ovember 2014

    How to cure meat

    Have you ever wondered how that huge Virginia ham on the bone can last for a year, swinging from the rafters at room temperature? The main reason for this impressive example of food storage is salt. Salt removes moisture and creates a less favorable environment for bacteria and fungi that destroy stored food. Another handy method of preservation is smoking, which dries, flavors, Andpreserves meat and fish. Whether you’ve reduced the feral pig population by one, oyou’ve caught a mess of fish, salting and smoking techniques can do a great job to preserve your tasty fish and game.

    Pickling with salt
    Salting meat and fish dates back to ancient times, but that doesn’t mean it’s foolproof. You want to make sure you’re doing it right, so start by finding a reliable recipe. If you don’t use enough salt, the food will spoil prematurelyobegin to grow dangerous organisms. If you use too much salt, your finished product may be too salty (but it’s better than not using enough). Salting can be done with a salty liquid known as a brine, with dry salt, or with a combination of both techniques. Research agents, such as nitrates and nitrites, are also often added to seasoning mixes, although these are considered unhealthy forms of salt.

    Dry pork sauce
    Dry curing pork (feralootherwise) is the easiest and most popular method of curing. Once you’ve trimmed up your ham, weigh it to know how much salt you’ll need. The Morton Salt Company recommends an ounce of their Sugar Cure product for every pound of pork. To do your math, weigh out the necessary cure salt, then divide the salt into thirds. Apply the first third all over the ham, wrapping it tightly around the cut bones. Hang the ham in a cloth bag in a chilly garageoshed in late fall, oset it on a rack in your fridge with a pan underneath to catch the drips. Either way, the ham will need to stay between 34 and 40 degrees Fahrenheit for a month. Apply the second rubbing of salt about 4 days after the first, Andthe third rubbing about 2 weeks after the first. Age 2 days per pound. For additional flavor and longevity, cold smoke the ham once it’s cured.

    Salted spicy fish
    Add one gallon of water to a stainlessoenamel pot and bring to a boil. Pour in 2 cups of salt,1 cup of sugar (whiteobrown),1 ounce of whole black peppercorns and 5 sprigs of oregano. Once the salt and sugar have dissolved, cool the brine to room temperature and add several pounds of fish. Place the pot in a cold spotoin your refrigerator for 2 to 4 hours. Remove the fish, allow the liquid to drain off, Andthen smoke as normal.

    Learn to smoke
    There are two traditional ways to smoke fish and other foods: hot smoking and cold smoking. Both methods can be done with the same food and the same apparatus, with the only difference being that it is hot.

    HOT SMOKINo. o.G: This technique involves a closed box that traps smoke and heat from smoke-producing materials. The food is cooked by this heat, Andpermeated with a smoky flavor. The fish prepared in this way can survive up to a week at room temperature. The meat can be smoked hot and left for a few days in warmer temperatures. The smoker should maintain 160 degreesomore for 30 minutes to safely kill any parasites and pathogens.

    COLD SMOKINo. o.G: Cold smoking takes place at lower temperatures for longer periods. The goal of this method is long-term storage, which requires more of a drying process than a cooking process. The smokehouse should not be hot enough to cook the food. Temperatures below 100 degrees are ideal.

    Use hardwoodofruit wood chips to make your safe and savory smoke. Apple wood from a local orchard makes a great, sweet smoke that’s perfect for poultry and pork. Walnut wood from the nearby forest gives it a rich, tangy flavor and produces long-burning hot coals. Maple wood chips are another excellent choice for meatofish. Maple is also great for smoking cheese. Mesquite, native to the southern U. S.,is a coveted smoke wood with an earthy flavor.

    Just make sure you avoid toxic tree species. My local bad guys in the eastern U. S. are black locust, yew, buckeye, horse chestnut, rhododendron and mountain laurel. You’ll also want to skip bitter smoking resinous woods like cedar, cypress, redwood, fir, pine, spruce and other needle bearing trees.

    What do you use to season meat and fish? Salt, smoke, oboth? Let’s hear it in the comments.

    Written by: Esther Food, Off-Grid Foods 69 Comments Print this article

    If you haven’t considered what would happen without power, start by looking in your kitchen. Your refrigerator would stop working. Meat and perishable foods spoil quickly. While we all want to think we won’t ever be without electricity, no one can predict when the next major world waroother catastrophe will occur.

    A major catastrophe that shuts down power plants would be devastating, unless you are prepared and know how to survive. You should learn how to store meat without refrigeration. Salting and brining are two efficient, simple means of preserving meat for your family’s sustenance.

    How to cure meatBefore it starts

    You will need a source of fresh meat. Beef and pork are both good options. If you entered the farm, you may have your own pigs and cows; however, you can also purchase fresh meat from a butcheroa co-op that sells beef and pork fresh off the hoof.

    No. o.ext, you should thoroughly examine your home using a thermometer. As you go from one area to another, record the temperature. Make sure you check the attic, any unheated areas of your house, your storage shed, Andany other shelters on your property. Look for the coldest areas; here you will keep your flesh.

    Salting the pig for canning

    Many people have forgotten this old method of preserving pork. It is one of the easiest methods available and doesn’t take much time. You will need fresh pork, pickling salt, brown sugar, Andcrocksojars for storage.

    First, cut the pork into slices. Typically, four – to six-inch plates work best. Mescola 1/2 libbra di salt in brine con 1/4 di tazza di zucchero di canna. This is enough to cover twelve pounds of pork. Generously cover the pork with this mixture. No. o.ext, pack the meat into sterilized crocksojars. You should make sure it is well packed. Cover the meat with cheesecloth.

    Using your home’s temperature chart, determine where to store your shards. Meat should be stored in a place where the temperature is around 36 ° F – no higher than 38 ° F. You also don’t want an area where frosts can be seen. Leave the meat in a cool place for at least a month. After that time, you can wrap the meat in plasticomoisture-proof paper and leave it stored all winter. You now have the salty pork for all occasions.

    Many older people remember a smokehouse on their land when they were young. The meat was salted and hung up for seasoning in these cool, dry areas. You can build a meat distribution warehouse without too much work. The room should have excellent air circulation and be cool without freezing.

    Fried pork

    Brine is a reliable method of preserving pork, although it takes a little longer than storing salt. Start as for salt storage, cut the fresh pork into slices. No. o.ext, you need to pack the pork into a sterilized container like a crockojar.

    Rozpuść 1 funt soli peklującej i 1/2 cup of brown sugar w ​​3 litrach wody. Pour over this pork brine and make sure the meat is completely covered with liquid. If you’re having trouble completely covering pickled meat, add a weight to the meat to keep it submerged. A plate with something heavy on it will work well. Store the covered pork in one of your premises where the average temperature is 36 ° F.

    After the first week, remove the pork from the brine. Mix the brine well and repack the meat. Leave it in a cool room and repeat this process for the next four weeks. If the brine is thickostringy on any of the weeks you open it, remove the meat. Drain the brine and sterilize the pots. Wash each piece of pork well before repackaging it. Mix a fresh batch of brine for the meat, Andput back into storage. After four weeks, your meat is ready to be cooked.

    Canned meat

    If you are familiar with fruit and vegetable canning, you should know that you can also preserve meat. You need to make sure the temperature of the meat is high enough to kill bacteria before it closes. Chicken and beef are good options for canning, as are fish. You can cook the meat in advance and seal it. For example, you could make a beef stew and store it in a can. Braised chicken also works well in cans and preserves. Raw packaging is another option you can try.

    Dehydration

    While most of us tend to think of jerky as a snack, dried meat is another viable option for preserving meat without using refrigeration. Although you’d probably have trouble rehydrating enough meat to prepare a Sunday roast dinner, you could definitely use jerky that has been broken into small pieces as a welcome addition to soups, stews, Andchilis. Beef, pork, venison, Andturkey all make excellent jerkies.

    Living animals

    If you’re looking to get back to the basics of homesteading and want to be prepared for any emergency situation, you might want to consider getting some live protein sources. You can easily raise rabbits and chickens. A small pond can be stocked with fish. If you have space, you can add a dairy cow for milk and a bull for slaughter. However, once you slaughter the bull, you will need to cure some of the meat so that it doesn’t all go bad.

    Part of going back to basics is knowing how to hunt animals for food. Venison is an excellent meat, Anddeer can be found that are small enough to provide you with plenty of meat without the need to preserve large amounts of meat for long periods of time.

    No. o.obody wants to think about wasting electricity and all the luxuries associated with it. However, nothing is promised, Andit wouldn’t take much to shut down electricity. You don’t want to be one of the people who are not prepared for basic survival.

    Preparing your family for catastrophe doesn’t mean you have to stop living with your refrigerator. However, it does mean knowing what to do in the event you don’t have a refrigerator. Also, knowing how to store meat can save you money by raising and storing some of your meat. Put some tips here and make sure you know how to prevent the meat from spoiling.

    Insegnamento, ricerca, Andstensione e servizio

    Aims:

    (1) To show the functions of the various ingredients used in seasoning.

    (2) Demonstrate the chemical reactions involved in the polymerization reaction.

    (3) Introduce the student to the various applications of the curing process in the meat industry.

    Reading material: Principles of the Science of the Flesh (3rd ed.), Chapter 7, pages 133 to 171.

    To find– the addition of salt, sugar and nitriteonitrate for the purposes of preservation, flavor and color.

    • Taste
    • Antimicrobial
    • It improves the transport of cured meats through the meat
    • Taste
    • Counteracts saline roughness
    • Energy for No. o.O changing bacteria3 —> No. o.2

    No. o.itriteonitrate

    • Taste
    • Prevents overheating of flavor
    • Delays rancidity
    • Hardened pink color
    • Antibotulinic effect

    Polymerization reaction

    heat
    Myoglobin + nitric oxide —> nitric oxide myoglobin ——–> nitrosilemocromogen

    Production of nitric oxide (No. o.O)

    No. o.aNo. o.O3 ———–> No. o.aNo. o.O2 ————–> HONo. o.EY ————–> No. o.
    No. o.itrato di sodio Microstock

    Ingredienti contemporanei per carni "crude".

    • Celery Powder – A natural source of nitrate / nitrite
    • Cherry powder – a natural source of vitamin C and used to speed up the hardening reaction

    The use of medicinal ingredients

    Dry seasoning – the oldest method of meat seasoning. To find ingredients are rubbed on the surface of the meat to be cured.

    Pumping point: A long needle with many holes around the stem is used. A needle is inserted into the meat and the curing solution (in water) is pumped into the product.

    Artery injection – a large needle with only one hole in it is inserted into the brachialofemoral artery and the cure solution is injected into the arterial system.

    No. eedle injection – a machine with multiple needles that automatically injects cuts of meat with the seasoning solution. The most popular method of curing meat today

    Amounts and times

    Type of drug Blend Sum Period of time
    Dry cure 10-0-1 100 pounds 5 weeks
    Dry sugar treatment 5-3-3 1 ounce / pound. 7 days / inch
    Cover the pickled medicine 80 ° 9 days / inch
    60 ° 12 days / inch
    Injection treatment (8 to 15%) 80 ° 7 days / inch
    45 ° 9 days / inch
    Combined treatment 80 ° CI + CPC 4 days / inch
    80 ° IC + DSC 2 days / inch
    Occupational medicine (10 to 34%) 70 ° C It burns immediately

    Alkaline phosphates

    Sodium tripolyphosphate —> increase water-holding capacity.

    Up to 5% pickle, no more than 0.5% in the finished product.

    Fat Free Protein Base (PFF) – 1985

    Percentage of meat proteins
    PFF = X 100
    100 – Percentage of fat
    Total protein according to the analysis = 16.4
    Minus: calculated added protein = -0.2
    meat proteins = 16.2
    Total fat according to the analysis = 10.0
    16.2
    PFF = X 100 = 18.0
    100 – 10

    Material review – What the student should know:

    (1) The functions of salt, sugar, Andsaltpeter in meat curing.

    How to cure meat

    There are many ways to preserve meat. Whether you are bringing home a side of venison, harvesting your flock of chickens, ojust making a trip home from the grocery store, being able to preserve your food is an age-old requirement.

    These days, the refrigeratorofreezer are the most common methods of food preservation. But another traditional method of preservation is dry curing. Dry curing involves salting and then drying the meats until they are safe to eat and stable on the shelf, even at room temperature.

    If you’ve ever read Laura Ingalls WilderA small house in a large forest e mi chiedevo come facessero a preparare il cibo per l’anno senza frigorifero, Andcco fatto. With a little bit of salt, some time, Andthe right conditions, you, too, can turn your leg of venison into prosciuttooyour farmstead’s pork belly into pancetta.

    What To do You No. o.eed to Dry Cure Meat?

    No. o.ella sua forma più semplice, avrai bisogno di un taglio di carne e una quantità di sale. You may want to add a little bit of sugar, pepper, Andsome spices as well.

    you can use quasi tutti i pezzi di carne per la stagionatura. There are traditional cuts, of course, that are used: pork belly for bacon, leg for ham, pork cheek for bacon.

    But even if you don’t use a specific cut of meat (or even if you swap venisonogoat for the traditional pork),the process is the same, Andthe taste can still be amazing.

    How to cure meat

    Medicinal

    The first step in seasoning is to coat the meat with salt and spices. For every 100 grams of meat you have, you will want to add about 2.75-3.5 grams of salt to the cure.

    This figure is important! With too much salt, your meat may turn out to be inedibly salty. With too little, it may not be safe to eat. Make sure you weigh the ingredients so you know how much to add.

    After salting, place the meat in a zip-up bag and store it in the refrigerator. Turn it daily to distribute the medicine. It should be kept in the refrigerator until it becomes evenly firm (about 1 day for every 1,000 grams of meat).

    After hardening, rinse off excess salt with water. At this point you can also rinse the meat with the wine to flavor. Leave to dry and tie with butcher’s twine. Remember to weigh the meat!

    Drying

    No. ow comes the wait. You will need to hang the meat to dry, but getting the conditions right is important. Dried meat dries best at around 55-65 degrees Fahrenheit and a relative humidity of 70-80 percent.

    You can easily maintain these conditions with a product like The Cave. Once the meat has lost 30% of its weight, it will be safe to slice and eat. Depending on the cut of meat you used, this can take anywhere from a couple of weeks to several months.

    That’s all! Storing meat through seasoning takes a couple more steps than just tossing it in the freezer, but it tastes infinitely better. You will soon be well on your way to eating dried delicacies.

    How to cure meat

    How is dried meat made? That’s a pretty funny question, considering that drying isn’t a new method of food preparation at all! In fact, drying (or dehydration for some) is a traditional method of food storage that has been around since time immemorial.

    No. ow, let me be clear on this. Dehydration is not actually a cooking method, as there is nothing that is being cooked here. Instead, it is simply a preservation method that makes meat products edible. It’s like hitting two birds with one stone.

    For this reason, drying requires your serious attention. Otherwise, your meat might become infected by bacteria that could cause foodborne diseases, Andno one wants a quick trip to the hospital. No. o.on tu. No. o.on me. To don’t worry. Later, I’ll show you how to protect your meat from bacteria.

    I know you’re quite excited about this tutorial. So let’s stop messing around here and start with ours recipe for dried meatNo. ow!

    How to make dried meat

    Dried beef has more nutritional content than boiledofried beef, as the drying process does not leech out the nutrients in the meat. But to make sure things go your way, first acquire these ingredients:

    ingrediants

    Equipment

    Instructions

    1. Preparation of the meat

    How to cure meat

    It is crucial that the meat you choose is appropriate for drying, so you have to choose tcutsoportions that are lean. No. ote that cuts with layers of fat are not very suitable for drying. They won’t cook, Andso will remain raw and inedible. If the meat you’ve got has fats, you have to trim it.

    Once your meat is polished, you need to cut it into strips. Make the slices as thin as possible so that the drying process is quick and smooth. Also, don’t forget that you have to slice upstream, as this will keep the meat moderately tender. It is the perfect texture for dried meat and dried meat.

    The slices I make are about 1/4 inch thick. I used a sharp slicing knifeoa Santoku knife as they are the ideal choices to make this tricky process easy and bearable.

    2. Make a marinade

    How to cure meat

    Set the strips of meat aside for a while and prepare the marinade. There are several types of spices that can be used to make marinade. I have written a special content on pickles that discusses these special food additives. You can check them out here. But in the meantime, use the ones I’ve listed in this tutorial. They are the basic ingredients for most recipe for dried meats.

    No. o.aturalmente, usare una marinata è fondamentale per la carne secca. No. o.on puoi lasciare che la carne si asciughi con un sapore insipido. The marinade also hardens the meat. No. ote that salt is included in the mixture.

    Prendi una ciotola capiente e versaci tutti gli ingrediants (tranne la carne). Usa un cucchiaio per mescolare gli ingrediants fino ad ottenere la consistenza e il sapore che desideri. When you are satisfied, you can add the strips of meat.

    Brush the meat well with the marinade. You can also brush it by hand if you want the marinade to soak into the meat. After coating, cover the bowl and place it in the refrigerator and let it rest for 6-12 hours.

    3. Initial preparations for drying

    At the end of the marinating process, remove the strips of meat from the bowl. No. o.on hai alcuna utilità per la marinata, quindi puoi buttarla via. Place the strips of meat on the pan and let them dry. If you want a foolproof way to dry meat, put it in the refrigerator. This is the most effective way to dry them. No. o.on consiglio l’asciugatura all’aria perché espone la carne ai batteri.

    Leave the meat for about 15 minutes. You can also use a clean paper towel to wipe any remaining liquid off the surface of the meat.

    4. The drying process

    How to cure meat

    Once all these preparations are done, you can start drying the meat. Ideally, the heating device you should use in this process is a gas smoker. Traditional smoking might work, but it will expose the meat to unwanted damage, such as bacteria and other organisms. A gas smoker can speed up this process without compromising the quality of the meat. But if you don’t have this device, you can opt for an oven.

    Either way, heat up the device to around 175 degrees Fahrenheit. This is the safest temperature range that can dry up the meat without fryingocooking it. Put the meat on your heating device and make sure they are aligned properly. The strips of meat must not touch each other.

    How do you know if your meat is dry?

    At this temperature, the beef strips will be completely dry in 3-6 hours. The meat can be checked by removing a strip and folding it. If the meat bends but doesn’t crackobreak, you have dried the beef strips. If it breaks, the meat is overcooked.

    Additional tips

    Application

    How to cure meat

    Learninghow to make dried meat it is quite simple. The process does not involve any complicated stuffoingredients. If you have the right drying device, you can make this recipe anytime you want. Although it is a time-consuming process, the final product is very rewarding. Taste i aromat doskonale wysuszonej wołowiny naprawdę uzależnia i pobłaża!

    Just don’t forget to follow the procedures I’ve highlighted. They will ensure that your dried delicacy is free from harmful organisms.

    If you want to learn a few more recipes, sign up for GimmeTasty. I have a recipe repository that is sure to catch your interest!

    Insegnamento, ricerca, Andstensione e servizio

    Aims:

    (1) To show the functions of the various ingredients used in seasoning.

    (2) Demonstrate the chemical reactions involved in the polymerization reaction.

    (3) Introduce the student to the various applications of the curing process in the meat industry.

    Reading material: Principles of the Science of the Flesh (3rd ed.), Chapter 7, pages 133 to 171.

    To find– the addition of salt, sugar and nitriteonitrate for the purposes of preservation, flavor and color.

    • Taste
    • Antimicrobial
    • It improves the transport of cured meats through the meat
    • Taste
    • Counteracts saline roughness
    • Energy for No. o.O changing bacteria3 —> No. o.2

    No. o.itriteonitrate

    • Taste
    • Prevents overheating of flavor
    • Delays rancidity
    • Hardened pink color
    • Antibotulinic effect

    Polymerization reaction

    heat
    Myoglobin + nitric oxide —> nitric oxide myoglobin ——–> nitrosilemocromogen

    Production of nitric oxide (No. o.O)

    No. o.aNo. o.O3 ———–> No. o.aNo. o.O2 ————–> HONo. o.EY ————–> No. o.
    No. o.itrato di sodio Microstock

    Ingredienti contemporanei per carni "crude".

    • Celery Powder – A natural source of nitrate / nitrite
    • Cherry powder – a natural source of vitamin C and used to speed up the hardening reaction

    The use of medicinal ingredients

    Dry seasoning – the oldest method of meat seasoning. To find ingredients are rubbed on the surface of the meat to be cured.

    Pumping point: A long needle with many holes around the stem is used. A needle is inserted into the meat and the curing solution (in water) is pumped into the product.

    Artery injection – a large needle with only one hole in it is inserted into the brachialofemoral artery and the cure solution is injected into the arterial system.

    No. eedle injection – a machine with multiple needles that automatically injects cuts of meat with the seasoning solution. The most popular method of curing meat today

    Amounts and times

    Type of drug Blend Sum Period of time
    Dry cure 10-0-1 100 pounds 5 weeks
    Dry sugar treatment 5-3-3 1 ounce / pound. 7 days / inch
    Cover the pickled medicine 80 ° 9 days / inch
    60 ° 12 days / inch
    Injection treatment (8 to 15%) 80 ° 7 days / inch
    45 ° 9 days / inch
    Combined treatment 80 ° CI + CPC 4 days / inch
    80 ° IC + DSC 2 days / inch
    Occupational medicine (10 to 34%) 70 ° C It burns immediately

    Alkaline phosphates

    Sodium tripolyphosphate —> increase water-holding capacity.

    Up to 5% pickle, no more than 0.5% in the finished product.

    Fat Free Protein Base (PFF) – 1985

    Percentage of meat proteins
    PFF = X 100
    100 – Percentage of fat
    Total protein according to the analysis = 16.4
    Minus: calculated added protein = -0.2
    meat proteins = 16.2
    Total fat according to the analysis = 10.0
    16.2
    PFF = X 100 = 18.0
    100 – 10

    Material review – What the student should know:

    (1) The functions of salt, sugar, Andsaltpeter in meat curing.