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Curing of Meat

The document discusses various methods for curing meat, including the addition of salt, sugar, and nitrites or nitrates. It describes wet curing by placing meat in a brine solution, dry curing by directly rubbing curing salt and spices onto meat, and combination curing. The curing process increases shelf life and inhibits microbial growth through water removal and nitrite reactions. Precautions like temperature control and labeling are important to ensure safety.

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Rai Sajid Latif
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472 views

Curing of Meat

The document discusses various methods for curing meat, including the addition of salt, sugar, and nitrites or nitrates. It describes wet curing by placing meat in a brine solution, dry curing by directly rubbing curing salt and spices onto meat, and combination curing. The curing process increases shelf life and inhibits microbial growth through water removal and nitrite reactions. Precautions like temperature control and labeling are important to ensure safety.

Uploaded by

Rai Sajid Latif
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 32

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“CURING OF MEAT”
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GROUP MEMBERS:
 Kainat Fatima: 35(R)
 Yasra Ramzan: 03(R)

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CURING:
 Addition of salt , sugar and nitrite or nitrate
for the purpose of preservation , flavor and
color.

4
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CURING INGREDIENTS:
 Salt
 Sugar
 Nitrite or nitrate

6
APPLICATION OF CURE
INGREDIENTS:
 Dry curing
 Stitch pumping
 Artery injection
 Needle injection

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THE CURING REACTION:
heat

Myoglobin + nitric nitric oxide ——–> Nitrosylhemochro


oxide —> myoglobin mogen

NaNO3 ———–> NaNO2 ———–> HONO ———–>


NO

Nitric
Sodium Micrococc Sodium  Glucono Nitrous Ascorbate oxide
nitrate us nitrite delta acid s
aurantiac lactone Erythorbat
us (GDL) es

8
PRECAUTIONS WHILE CURING:
 Amount of time spent curing.
 Temperature of curing (36-40 F)
 Labeling the Date and time.
 In the case if meat is salted , soak in water
first.

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METHODS OF CURING:
 Wet/Brine curing
 Dry curing
 Combination curing
 Sausage curing

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WET CURING MEAT
 Step #1:
Choose your piece of meat

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Step #2:
Mix up your brine cure

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 Step#3:
Place your meat in a brining bag.

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 Step#4:
 Rinse the cured meat thoroughly in fresh cold
water to get rid of the crystallized salt on the
surface of the meat.

14
 Step#5:
Set the meat on a wire mesh screen to drain for 24
hours in a well ventilated area and store in the
refrigerator for up to 30 days.

15
DRY CURING MEAT:
 Step #1:Decide what kind of meat to be used:

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 Step #2:If necessary, trim off any excess fat,
tendons, or meat.

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 Step #3:For larger cuts of meat, consider
stabbing the meat with a prong for better salt
coverage.

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 Step#4:
Decide whether you want to cure with a pre-
mixed curing salt or mix your own

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 Step #5:
 Use a ratio of 2:1000 sodium nitrite and salt, if
mixing your own curing salt.

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Step #6:
Mix up your spices along with curing salt.

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 Step #7:
 With hands, rub the curing salt and spice mix
over the entire cut of meat.

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Step #8:
Refrigerate the meat for 7 to 10 days.

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 Step #9:
After 7 to 10 days, remove from the refrigerator
and rinse off all the salt/spice mix

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Step #10:
Wrap the meat in tightly cheesecloth

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 Step #11:
Truss your meat to help it keep its shape while it
ages (optional).

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COMBINATION CURING:

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SAUSAGE CURING

Dried sausage cured meat Raw sausage & raw cured meat

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ADVANTAGES:
 Increase shelf life.
 Makes water unavailable for microbial
growth.
 Process doesn’t destroy nutrients.
 Inhibits microbial growth and autolytic
enzymes.

29
DISADVANTAGES:
 Too salty when cured.
 Produces concentrated form of food.

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