Ancient hebrews used salt from dead sea to preserve meat 4000 years ago. The ancient romans would learn of curing meat from the greeks and would note the reddening effect of the nitrite but no one would understand its role until much later in history. Meat curing made easy sausage making and many uses for morton s salt book summary. Although the role of nitrites in cured meat was not really understood until early in the 20th century, it is clear that for thousands of years nitrite has played an important role in meat curing. Prague salt and its later version of prague powder are meat cures that contain sodium. The easiest way to preserve your meat is taking a whole muscle cut, make a salt and spice rub and cover it with the rub, and put it in the fridge for a few days.
There are more than 1 million books that have been enjoyed by people from all over the world. This type of curing salt is used in hams and many other types of meats to help preserve a pink or red color to the meat to keep it visually pleasing. Nov 05, 2014 dry curing pork feral or otherwise is the easiest and most popular method of curing. This method prevents bacteria from growing but, the meat must also be. The roman word for sausage was salsus, the prefix for which. It also draws moisture out of bacteria, killing them. This content was uploaded by our users and we assume good faith they have the permission to share this book. Pdf meat curing made easy sausage making and many uses for. Sometimes they are the only way to get the job done.
Meat curing osu fact sheets oklahoma state university. Jul 22, 2011 there are generally two methods for curing meat. A short history of cured meat cured bacon, jerky and biltong. Pulls moisture from the microbes osmosis also pulls moisture from meat. One of the main ingredients used in curing is sodium chloride or common salt. Curing and smoking meats for home food preservation. In both cases, the flavor from the cure will come from salt and the variety of sugars, spices and herbs you choose to use. Origi nally it served as a preservative by dehydration and osmotic pressure which inhibits bacterial growth.
The application of pellets of salt, called corns, is often called corning. To prepare the brine, use a large noncorrosive bowl, such as plastic or glass. Remove the meat from the refrigerator and rinse off all of the salt, then allow the meat to air dry. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. The salt will draw out water to form a brine, which will then cure the meat thoroughly. This site is like a library, use search box in the widget to get ebook that you want. Salt is the primary ingredient used in meat curing. You eat with your eyes first and if your ham looks brown or grey it wont look very tasty, may even look spoiled, rotten or incorrectly cooked or cured, even though it may taste fine. Salt cured meat or salted meat is meat or fish preserved or cured with salt. Great sausage recipes and meat curing ebook download. The chinese have used salt to cure and preserve meat since the th century s.
However, salt alone is not safe enough for moderns food safety and hygiene. Doing this requires a concentration of salt of nearly 20%. Curing salt is also known as prague powder or pink salt. Dry curing pork feral or otherwise is the easiest and most popular method of curing. If the meat is to be frozen after curing and smoking or if you want to reduce the salt content, products can be cured for just 2 to 3 weeks. This method involves combining curing salt and water to create a sweet pickle solution. Getting technicalhow to use curing salts for curing and smoking.
Pdf smoking curing drying meat and fish download full pdf. To cure, inject the brine solution into the meat using a meat pump or soak the meat over a. Pre1600s meat curing was predominantly done with salt only. Dec 04, 2012 tom mylan, coowner and executive butcher at the meat hook in brooklyn, new york, demonstrates how to make the perfect cure for b. The whole art of curing, pickling, and smoking meat and fish, both in the british and foreign modes with many useful miscellaneous receipts, and full directions for the construction of an economical dryingchimney and. Pdf meat curing made easy sausage making and many uses. Introducing the butchers salt a culinary ebook from. To drycure meat, use premixed curing salt or mix your own by combining 2 parts sodium nitrite to parts salt. Curing with salt and sugar may be called salting, saltcuring, sugarcuring or honeycuring. For most of human history, curing with salt was one of the few ways to.
Salt still functions as a preservative in the country style cured meat product. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and kosher products, hams, bacon, butts and loins, poultry, fish and game, creating. Meat has been treated for centuries with rock salt as a means of preservation. The history of meat preservation timeline timetoast timelines. How to make a cure with sugar and salt better bacon book. How to dry cure meat at home purchase a culture specifically for meat or you can keep them in the freezer until youre ready to do your meat. First records appeared in the book supplement to chinese materia medica by tang dynasty. This method prevents bacteria from growing but, the meat must also be refrigerator and cooked when the consumer wants to eat it. Chapter i curing meat a glance at history meat curing through the ages. Because of the amount of salt used in most curing processes, the salt flavor is the most predominant. Click download or read online button to get charcuterie the craft of salting smoking and curing book now. Also known as brining, this involves submerging meat in a salty solution. It is recommended that this cure be combined with each 1 lb. Sodium nitrite provides the characteristic flavor and color associated with curing.
Nov 26, 20 introducing the butchers salt a culinary ebook from farmstead meatsmith purchase them at stay safe and healthy. Curing pork products at home mississippi state university. Curing the addition of salt, sugar and nitrite or nitrate. This site is like a library, use search box in the widget to get. If you like, you can add spices to the curing salt. Curing is any of various food preservation and flavoring processes of foods such as meat, fish. Pics history of meat processing sausages and blenses hams. Salt draws water out of the meat, concentrating its flavor and making it less hospitable to microbes. The whole art of curing, pickling, and smoking meat and fish, both in. Eben van tonder salt 7000 years of meatcuring june 2017 dedicated to. Authentic home smoking and saltcuring techniquesall delivered with a. During the shorter curing process, the temperature must be kept between 32 and 40f.
Meat is often cured with salt with a whole subsection of foods preserved meats called charcuterie. In 12th century england, bacon was used as a synonym for the native term flitch, meaning side of cured pig meat. If youre ready to start curing, here are a few different recipes worth considering. The book covers topics such as curing and making brines, smoking meats and sausages, u. This method is similar to how surgery tools in a hospital are sterilized. By the 14th century, however, it applied to cured meat. The complete guide to smoking and curing meat, fish, game, and more by monte burch 2011, paperback at the best online prices at ebay.
Curing ingredientscuring ingredients salt nacl principal cure ingredient only ingredient than can be used by itself adds flavor major effect enhances the transport of other cure ingredients how it works. Salami sausage making meat curing how to cure meat books. Wet curing is used to preserve meat, add curing flavor and provide pink color to the meat. Possible that smoking of meats was accidentally discovered by native americans. From there, put your meat in the refrigerator and let the curing process take place. Guide to curing with salt salting is an ancient method of preserving perishable ingredients. Saltcured meat or salted meat is meat or fish preserved or cured with salt. Meat has been preserved by drying, salting, and smoking for centuries. Label all meats in the curing process precisely, noting any special instructions and the dates they need attention turning, refreshing the brine or dry rub, smoking, etc. Morton salt can make curing your own meats as enjoyable as eating them. This mix is used for dry cured meats that require long weeks to months cures. The origin of the use of nitratenitrite in the curing of meat is lost in history, but it is strongly believed that the preservation of meat with salt preceded the.
All you need is a sealable bag, big enough to lay the meat flat. Mar 10, 2017 use for cured and smoked meat, poultry, game, and fish, such as salmon, shad, and sablefish. Iarc monographs evaluate consumption of red meat and processed meat pdf. You rub the cure into the meat, then put the meat and all of the cure into the bag. Curing dried salt meat 93 curing hams 50 curing meat, cause of failure 241 curing meat from farmerkilled hogs 240 curing meat, general hints on curing 72 curing meats, quickest way 209 curing packages, how to cleanse 82 curing pork the year around 33 curing shoulders 56 curing vats, difference in size 53 curing with the freezeem pickle. Sugar is a minor part of the composite flavor, with bacon being an exception. By removing moisture and adding a concentration of around 20% salt, water is drawn out of microorganisms, retarding their growth and slowing the rate at which the meat goes off. Index overview introduction prehistory precolonial africa mummification key to preservation technology the chinchorro mummies of atacama desert the tarim mummies of china the silk road dunhuang conclusion the. To be sure, preserved pork, including sides salted to make bacon, was an important source of food in the diets of early british. Stepbystep instructions to freezing, canning, curing, and smoking backtobasics cooking back to basics cooking ken oster 4.
The complete guide to preserving meat, fish, and game. Pdf on jan 1, 2007, sebranek jg and others published natural and organic cured meat products. In laying this book before the public i lay no claim to. Products cured in this way will not be totally dry cured. A mixture of salt and other ingredients is rubbed over the meat. It gives the meat a delicious flavor but prevents it from becoming hard, dry, or overcured. During wet curing meat products loose some of its water and soluable materials meat juice, minerals but are gaining salt.
The salt will draw out water to form a brine, which. Greeks and romans of the prechristian era were known to be cured meat makers. Dry salting or using a salt brine would be one way to preserve meat while living in an environment without electricity. Livingston combines a lifetime of southern culinary knowledge with his own love of authentic home smoking and curing techniques. It will also be a big help to those who do not butcher their own. Click download or read online button to get great sausage recipes and meat curing book now. It is commonly believed that the salt used in early meat curing was contaminated with salt peter. There are two basic categories of salt block cures. Use for cured and smoked meat, poultry, game, and fish, such as salmon, shad, and sablefish. Get ebooks great sausage recipes and meat curing on pdf, epub, tuebl, mobi and audiobook for free. Please practice handwashing and social distancing, and check out our resources for adapting to these times. The curing time should be figured about 1 12 days per pound. Preserving meat by curing and smoking peak prosperity. Curing in a water solution or brine is called wetcuring or pickling or brining.
Meat curing recipes morton salt can make curing your own meats as enjoyable as eating them. The newest way to preserve meat and kill bacteria is irradiation. Cutting beef, curing beef, making jerky, and preparing wild game heres the fourth installment of morton salts superior booklet, a complete guide to home meat curing. It is accomplished by placing meats in a wet curing solution water, salt, nitrites, sugar. Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Removal of water and addition of salt to meat creates a soluterich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. Do your math, weigh out the necessary cure salt, then divide the salt into thirds. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sugar is added only when curing at refrigerator temperatures, otherwise it will begin fermentation and start spoiling the meat.
When it comes to the serious business of curing, the simple fact is that salt blocks often provide the technically superior way to get the job done. Labeling policy book, a note was added indicating that sugar, so. Many methods of preserving meat have been used throughout history. Eben van tonder salt 7000 years of meatcuring june 2017 dedicated to minette, my fellow explorer, and to luani and luan on their birthday. Great sausage recipes and meat curing download ebook pdf.
Also called the sweet pickle cure, brine curing is also a favorite for curing meat. Using salt for preserving curing meat has been a big part of food preservation seemingly forever and the technique is still used today. Paul bertolli notes that a pickle contains nitrite in addition to salt. The historical context in germany, prague and in the usa are considered. Meat curing is the application of salt, color fixing ingre dients, and. Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product ie. Once youve trimmed up your ham, weigh it to know how much salt youll need. Salt sodium chloride is the primary ingredient used in meat curing.
It will also be a big help to those who do not butcher their own meat, but who would like to begin this thrifty practice. Coat the meat with the salt mixture, then refrigerate it for 710 days. The aim of this book is to be of real, practical help to every family that now butchers and cures meat at home. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. Mfortonofl1tmeat curing guidean illustrated guide to curing ham, bacon, small cuts andsausage. The origin of the use of nitrite is lost in history.
Dec 03, 2004 meat has been treated for centuries with rock salt as a means of preservation. Salt migrates from the solution towards inside of the meat and the water from the inside of the meat travels to the solution that is is outside. Curing meat with salt relies on the same principles of drawing moisture out of the meat and spoilage organisms. Tenderquick is an amazing meat cure, made by a special process. Charcuterie the craft of salting smoking and curing. When curing time is up, remove the bacon sides and let them soak in lukewarm water for about thirty minutes and then wash them. Always update books hourly, if not looking, search in the book search column. Neither table salt, nor any of the nitrites or nitrates commonly used in curing e. Salami sausage making meat curing how to cure meat books pdfs.
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