Introduction to Curing

1. Introduction to Curing

2. Curing Facts • Curing: the dehydration of meat through osmosis • Historically done for preservation • Saltpeter • 1978: MIT links sodium nitrate to lymphatic cancer • Lowers rate from 220ppm to 40ppm • Osmosis: pulls moisture from bacteria so they die

3. Brining/Wet Cure • Corned beef, bacon, hams, pancetta, Canadian bacon • Water, salt, sugar, Prague #1, aromats! • Solids are dissolved in water by heat; cooled to 41 degrees before adding protein • Item is soaked in brine and then rinsed/dried and cooked as normal after resting • Can overcook and will still be better than a perfectly cooked, non-brined item

4. Dry Cure • Bacon, pancetta, gravlax, jerky, soprasetta, pepperoni, prosciuttos • Salt, sugar, Prague #1 (for short cure) or Prague #2 (for long cure) • Item is packed in dry cure and usually rinsed/dried • Exception: sausages, the dry cure is mixed into the sausage itself

5. Confitcure, Confiture, Confit • Duck leg/thigh salt cured overnight • Braised (poached) in its own fat with aromats • Cooled in its own fat • Seals out air/bacteria

6. Smoking • Preserves via over 200 chemical compounds • Adds flavor, color, texture

7. Air Drying • Some products air dried before smoking • 50-60 degrees • 60-70 percent humidity • Usually 1-7 days

8. Cold Smoking • Dry cured first • No cooking; adds flavor, color, aroma only • No protein coagulation • Max temps: • 90 deg fish • 120 deg hams • 65-90 for sausages

9. Hot Smoking • Adds flavor AND cooks • Coagulates the proteins • Dries out the surface, inhibiting bacterial growth • 140 – 225 degrees

10. Bacon • Advantages to slabs • Cured; cured and hot smoked • Coat belly with dry cure • Refrigerate 7 days; s/b firm • Overhaul every other day • Rinse/pat dry • Hot smoke to 150 • Sweet for breakfast; savory for other uses

11. Pancetta • Use like bacon as a garnish • Cured belly that is rolled and hung to dry • Prepare belly as for bacon • Coat with cracked pepper • Roll and tie tightly • Hang 2 weeks (or use as is) • Usually not smoked

12. Salt Pork • Save trim from bacon/pancetta • Cure just like bacon • Used for soups, stews, chowders

13. Gravlax • Salt cured salmon • Proteins do not coagulate • Sprinkle fish with liquor and pack in dry cure; add herbs • Weight and refrigerate 2 days • Rinse, pat dry

14. Cold smoked salmon • Pack salmon in dry cure • Weight and refrigerate 2-3 days • Overhaul once • Rinse, pat dry • Let dry in refrigerator 24 hours • Cold smoke 1-2 hours at 90 degrees • Proteins do NOT coagulate

15. Hot smoked salmon • Brine salmon 1 hour • Rinse/dry • Hot smoke at 170 degrees until done • Proteins coagulate

16. Duck Prosciutto • Pack duck breast in dry cure • Refrigerate 24 hours • Rinse, pat dry • Wrap in cheesecloth • Hang 7 days 50-60 degrees, 60-70 % humidity • Should feel fairly firm throughout • Discussion of weight loss

17. Duck Confit • Render duck fat from skin and fat • Sprinkle legs with salt cure • Cure overnight • Rinse? • Heavy gauge pot, cover legs • Add aromats • Cover and place in 250-275 deg. Oven • Cool in own fat

18. Smoked Ham Hocks • Brine 3 days • Rinse, dry, refrigerate 8-24 hours • Hot smoke to 150 degrees internal

19. Canadian Bacon • Trim pork loin • Use brine pump • Brine 12 hours per pound • Tie • Hot smoke to 150 degrees

20. Duck Confit • ½ oz salt per pound of duck • Cure overnight • Cover legs with rendered fat • Add aromats • Cook in low oven 200 until tender • Jelly/Fat • Cooking ideas

21. Beef Brisket • Trim beef brisket • Use brine pump • Brine 3-4 days • Rinse • Simmer in water w/ pickling spice 3-6 hrs • Cool in cooking liquid

22. Brining Times • Shrimp/scallops 1hr • Chix breasts 2hr • Broiler 4-6hr • Roaster 8-12hr • Turkey breasts 12-18hr • 10-15# turkey 24hr • 15 plus # turkey 36hr • Fish, thin filets 1hr • Fish, over 1“ 2-6hr • Hams/pork loins 12hr per pound • Briskets 3days