Chapter 5

Cured and Smoked Foods

Chapter 5 Objectives

Understand the history and purpose of cured and smoked foods

Identify the crucial ingredients for preserving foods

Explain the function of salt in osmosis, dehydration, and fermentation

Describe the role of curing salts in preserving foods

Discuss seasoning and flavoring options for cured and smoked foods

Chapter 5 Objectives

Compare the effects of dry cures and brines

Describe the evolution of brining from a preservation technique to a flavoring technique

Evaluate cold smoking and hot smoking alternatives

Explain the technique of air-drying Describe the method of preservation in

fat

Preservation Techniques in Chapter 5 Curing and brining Smoking Drying Preserving in fat

Ingredients for Preserving Foods Salt is the basic ingredient used in

preserving food Basic processes in which salt plays an

important role: Osmosis Dehydration Fermentation Denaturing proteins

Osmosis

A simple definition states that osmosis is the movement of a solvent (typically water) through a semipermeable membrane (the cell walls) in order to equalize the concentration of a solute (typically salt) on both sides of the membrane

Getting the salt inside the cell, where it can kill off harmful pathogens, is the essence of salt-curing foods

Dehydration

Applying salt to foods can dry them effectively, since the salt tends to attract the free water, making it unavailable to microbes

Exposure to air or heat for controlled periods allows the water to evaporate, reducing the overall volume and weight of the food

Fermentation

Enzymes ferment the food by breaking down the compounds in these foods into gases and organic compounds

By increasing the acid levels in the food, enzymes also help to preserve foods, since most harmful pathogens can only thrive when the levels of acids are within a specific pH range

Salt is important to act as a control on this process, since it affects how much water is available to the enzymes

Denaturing Proteins

Changing the structure of the proteins found in food

The strands that make up the protein are encouraged to lengthen or coil, open or close, recombine or dissolve in such a way that foods that were once soft may become firm, smooth foods may become grainy, translucent foods may become cloudy, etc.

Curing Salts: Nitrates and Nitrites Compounds already present in

unrefined salts: Nitrates (NO3) take longer to break down

in cured foods than nitrites Nitrites (NO2) break down faster, making

them appropriate for use in any cured item that will later be fully cooked

Nitrosamine

When nitrates and nitrites break down in the presence of extreme heat (specifically, when bacon is cooked), potentially dangerous substances known as nitrosamines may form in the food

Discovered to be carcinogenic in 1956 The use of nitrates and nitrites is

closely regulated

Tinted Cure Mix, Pink Cure, and Prague Powder I TCM (or Insta-cure #1):

94% sodium chloride (salt) and 6% sodium nitrite

Tinted pink for identification reasons

Recommended ratio: 4 oz of TCM to each 100 lb of meat

Prague Powder II

Prague Powder II (Insta-cure #2) contains: Salt Sodium nitrite Sodium nitrate Pink coloring

Used to make dry and dry-fermented products

Cure Accelerators: Sodium Erythorbate and Ascorbate Work together with nitrites to enhance

color development and flavor retention in cured foods

Have some of the same reddening effects of nitrates and nitrites but is temporary

Cannot be used to substitute for nitrates or nitrites

Seasoning and Flavoring Ingredients Sugar (sweeteners): Dextrose Corn syrup Sugar Honey Maple syrup

Spices and Herbs: Cinnamon Allspice Nutmeg Mace Cardamom Dried or fresh chilies Infusions or essences Wines Fruit juices Vinegars

Cures and Brines

Curing is the generic term used to indicate brines, pickling or corning solutions, or dry cures

When salt, in the form of a dry cure or brine, is applied to a food, the food is referred to as cured, brined, pickled, or corned

Salt brines may also be known as pickles; this is true whether or not vinegar is added to the brine

Dry Cures

Can be as simple as salt alone More often is a mixture of salt, a

sweetener, flavorings, and a curing blend

Mixture is packed and rubbed over the surface of the food

Keeping the foods in direct contact with the cure helps to ensure an evenly preserved product

Dry Cure Times for Meats

Item to be Cured Approx. Curing Time

¼-inch thick, approx. 1 – 2 hours

1-inch thick, approx., lean meat

3 – 8 hours

1½-inch thick pork belly

7 – 10 days

Ham, bone-in (15 – 18 lbs.)

40 – 45 days

Brines

When a dry cure is dissolved in water, it is known as a wet cure, or a brine

Technique used primarily to retain moisture

Two brining techniques:1. Brine-soaking – submerging food in brine (smaller items)2. Injecting brine – ensures the brine penetrates completely and evenly (larger items); brine is the equivalent of 10% of item’s weight

Brines

Formula for moisture and flavor: 1 lb. sugar 1 lb. salt 4 gallons of water 1 gallon of ice

Heat 1 gallon of water, add the salt, sugar, and flavorings. Dissolve the salt and sugar. Add 3 gallons of cold water and 1 gallon of ice to chill the brine.

Brining Time for MeatsItem Not Pumped Pumped (10% of

weight)

Chicken or duck breast

24 – 36 hours Not recommended

Chicken, whole 24 – 36 hours 12 – 16 hours

Pork butt or loin (boneless)

5 – 6 days 2 ½ – 3 days

Turkey, whole 10 – 12 lbs.

5 – 6 days 3 days

Corned Brisket 7 – 8 days 3 – 5 days

Ham boneless 6 days 4 days

Ham, bone-in 20 – 24 days 6 – 7 days

Smoke

Basic features of smokers: Smoke source Smoke chamber where food is exposed Circulation Ventilation

Smoke Woods for

smoking: Hickory Oak Cherry Walnut Chestnut Apple Alder Mesquite Wood from citrus

trees

Other sources: Teas Herb stems Whole spices Grapevine clippings Corn husks Fruit peels Peanut shells

Smoke: The Pellicle

Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle

It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color

Most foods can be properly dried by placing them on racks or by hanging them on hooks or sticks where air is flowing around all sides

Cold Smoking

Criteria for cold-smoked items: Type of cure Duration of cure Whether or not the food will be air-dried

after smoking Foods that will be cooked by another

means after smoking

Cold Smoking

Temperature for cold smoking: Below 100°F

In this temperature range, foods take on a rich smoky flavor, develop a deep mahogany color, and tend to retain a relatively moist texture

They are not cooked as a result of the smoking process and proteins do not denature

Hot Smoking

Temperature for hot smoking: 165 – 185°F

Food exposed to smoke and heat in a controlled environment

Foods are fully cooked, moist, and flavorful

Safe to eat without further cooking

Smoke-Roasting

Any process that has the attributes of both smoking and roasting

Sometimes referred to as barbecuing or spit-roasting

Equipment that can be used: Smoke-roaster Closed wood-fire oven Barbecue pit Any smoker that can reach above 250°F Conventional oven

Pan-Smoking

Smoking without using a smoker or smokehouse

Gives smoke-enhanced flavor Items needed:

2 disposable aluminum pans Rack Sawdust

Drawback: hard to control smoke and flavor may be too intense or bitter

Drying Some items need to be air-dried in lieu

of or in addition to smoking Requires careful balance of

temperature and humidity control Items that are preserved by drying:

Serrano ham (cured and cold-smoked first) Smithfield hams (cured and cold-smoked

first) Prosciutto crudo di Parma (cured and cold-

smoked first) Roman-Style Air-Dried Beef Bresealo Beef jerky

Preserving in Fat: Confits and Rillettes

Process for confits:

Cured Simmered in

rendered fat Placed in crocks and

completely covered in fat

Meats age in fat for 1 week

Process for rillettes:

Stew boned meats in fat or broth with vegetables and aromatics

Cooked meat is blended with fat to make a paste

Stored in crocks or pots, covered with a layer of fat to act as a seal

Classic methods of preserving food