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Smoking and Preserving Meat

Smoking and Preserving Meat

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Smoking and Preserving Meat

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  1. Smoking and Preserving Meat

  2. Smoking Meats • Removes Moisture • Retard bacterial growth • Add smoked flavor • Stabilize cure color • Prevent Rancidity – caused by Bacteria and yeast interact with Air causes awful tast, high fat Content results in higher chance Of rancidity

  3. Types of Wood • http://www.cleanvideosearch.com/media/action/yt/watch?videoId=DwhS0-XY_tA

  4. Procedures • Requires enclosed smoke house or chamber • Hickory chips or sawdust to make smoke • Heat produced by steam or electric coils • Meat placed on racks or hooks • Smoke and heat circulate around meat • Meat left in smoke house for varied length of time – based on meat thickness

  5. Defects of Smoked Meats • Drips: moisture dripping – too much heat • Touches: light colored spots where smoke didn’t contact meat • Drys: product is excessively dried out

  6. Curing Agents • Salt • Adds flavor • Used as a preservative • 2 ½ to 4 ½ % salt • Nitrates • Serves a reserve for nitrites • Controversial – causes cancer? • Sets pink color in meat • http://www.cleanvideosearch.com/media/action/yt/watch?videoId=lXKSaspItv8

  7. Curing Agents • Sugar – add flavor – sugar or molasses • Spices – Add flavor • Antioxidants – ingredient used to prevent oxidative rancidity

  8. Curing Methods • Dry Cure – cure rubbed on it • Liquid Pickle – cure agents in water • Cover Pickle – soacked • Artery Pickle – used to cure inside of meat (needle)

  9. Good Eats – Curing Meat • http://www.cleanvideosearch.com/media/action/yt/watch?videoId=rIK4DVLHf7Y

  10. Sausage Production • Fresh Pork Sausage – 100% fresh pork meat • Smoked Sausage – (Polish Sausage), pork, spices, smoked • Smoked and Cooked (Hot Dogs) – sausage, smoked and cooked • http://www.cleanvideosearch.com/media/action/yt/watch?videoId=2NzUm7UEEIY • Cooked Sausage (Liver Loaf) – made from pork liver • Cooked or Baked Specialties (Spam) – cooked or canned • Dry Sausage (Summer Sausage) – sausage smoked and dried to 30% moisture

  11. Components of Sausage • Ground Meat • Flavoring Agent • Curing Agent • Trim (fat)

  12. Sausage Processing • Grinding: cut meat into small pieces • Mixing : all ingredients are added and mixed • Vaccumizing: removes excess air from mix • Stuffing: sausage placed in casing • Natural: intestines • Artificial: cellulose film (plant tissue) • Smoking and/or cooking • http://www.cleanvideosearch.com/media/action/yt/watch?videoId=mQbZ8KbZP5Y

  13. Defects found in Sausage • Water or jelly pockets – caused by poor mixing • Fat Pockets – excess fat pockets, over cooking • Air pockets – improper vaccumizing • Stick Mark – touching racks or hooks (dents) • Greening – bacterial breakdown causes green color • Grey Centers – too low of smoke temp • Rancidity – pork was oxidized