Curing Meats for Smoking

The best affection smoked meats and sausages are fabricated from convalescent meat. Beginning sausages, claret sausages, alarmist sausages are usually fabricated from uncured meat, although meats (for archetype tongues) for some arch cheeses are convalescent in adjustment to accomplish them blush and added visible. The accepted rule, however, charcoal the same, meats that will be smoked should be convalescent first. Abating meat not alone develops a blush color, but what is added important it develops a appropriate abating acidity in smoked meats.

Some of the meat cuts listed beneath ability not accessible for a hobbyist, however, a agriculturalist who slaughters his own animals will absolutely acquisition the advice useful.

Dry Abating and Salting

The cuts that don't accommodate meat (and myoglobin) such as aback fat or fat trimmings are convalescent with alkali only. Sodium nitrite reacts with myoglobin (meat) so it will be ashen back added to fat. In addition, the chump will accept to eat it.

Name Dry abating mix (salt and sodium nitrite) Salt Curing time
Smoked jowl Curing mix for 1 kg (2.2 lb) jowls:
70 g alkali and 2.0 g Cure #1(1/2 tsp).
- 12-15 days
Smoked aback fat - 7% 14-18 days
Smoked horse loin Curing mix for 1 kg (2.2 lb) horse loin:
30 g salt, 2.5 g cure # 1, 10 g sugar.
- 10-12 days

Salting Aback Fat for Smoking

Back fat should be as blubbery as possible, 1.5 inch (30 mm), including the skin. There is no charge for abacus nitrite/nitrate as backfat does not accommodate meat and myoglobin. There is annihilation for the nitrite to acknowledge with.

About 7% alkali absolute is acclimated in affiliation to the weight of aback fat (70 g alkali for 1 kg of aback fat). The alkali is activated in two stages: 50 g (5%) of alkali is rubbed in into 1 kg of aback fat. Some alkali is brindled on the basal of container, again aback fat is placed the bark down. Again the additional aback fat goes on top (skin down) etc. The top aback fat is placed the bark up and some alkali is brindled on top.

After 7 days, the stacking adjustment is reversed; the top pieces go bottomward and the basal fat backs go up. During this footfall 2% added alkali (20 g per 1 kg of aback fat) is added. Aback fat charcoal in alkali for 7 canicule or more. The absolute time is 2-3 weeks.

Curing Jowls for Smoking

The cantankerous area of jowl looks like bacon, the aberration is that jowls are abundant tougher due to added affiliation tissue. Accepting added collagen they calmly aftermath accustomed gelatin which helps to bind altered capacity together, for archetype groats or aliment crumbs with meat. For this acumen they are added to appropriate sausages such as arch cheeses, claret and alarmist sausages.

As jowl contains layers of meat, sodium nitrite is added with alkali in adjustment to advance abating acidity and blush color. To cure 1 kg of jowls use 50 g alkali (5%) and 0.02% (2.0 g) of Cure #1 which contains sodiun nitrite.

Mix 7% (70 g) of alkali with 0.02% (2 g) of Cure #1 per 1 kg of jowls. The admixture of alkali and Cure #1 is activated in two stages: 50 g (5%) of the admixture is rubbed in into 1 kg of jowls. Some admixture is brindled on the basal of container, again aboriginal jowl is placed the bark down. Again the additional jowl goes on top (skin down) etc. The top jowl is placed the bark up and some alkali is brindled on top.

After 7 days, the stacking adjustment is reversed; the top pieces go bottomward and the basal jowls go up. During this footfall 2% added admixture (20 g per 1 kg of jowls) is added. Jowls abide in alkali for 7 canicule more. The absolute time 2 weeks.

Wet Curing

Meats are placed in a container, anchored on top with a awning to accumulate them abysmal and covered with abating band-aid (water, alkali and sodium nitrite). In the USA cure #1 (sodium nitrite and salt) will be acclimated in added countries altered backbone sodium nitrite cures are available. Making Brine...

Making alkali application tables is the aboriginal footfall of authoritative abating solution. The abutting footfall is abacus sodium nitrite, usually premixed with alkali and accustomed as Cure #1. Abacus actual little will aftereffect in a weaker abating acidity and color, abacus too abundant will advance us over the best banned which were authorize by the Aliment and Biologic Administration. The afterward tables were created in 1969-1970s and potassium nitrate was acclimated as abating agent. Nitrates are hardly use today and sodium nitrite is universally accustomed abating agent. It is adamantine to acquisition potassium nitrate today, at atomic for a hobbyist. To accomplish the tables easier to use, the best accepted abating solutions were affected with Cure #1.

Curing Solutions
Strength in ° SAL 25° 27° 35° 46° 54° 60° 69° 80°
Water, US Gallon
(3.8 l)
1 1 1 1 1 1 1 1
Salt 5.43 oz (154 g) 6.25 oz (177 g) 9.6 oz (272 g) 14.4 oz (410 g) 1.13 lb (515 g) 1.32 lb (598 g) 1.60 lb (728 g) 1.98 lb (898 g)
Cure # 1 4.2 oz (120 g) 4.2 oz (120 g) 4.2 oz (120 g) 4.2 oz (120 g) 4.2 oz (120 g) 4.2 oz (120 g) 4.2 oz (120 g) 4.2 oz (120 g)
Salt in Cure # 1 accounted for. 120 g Cure # 1 contains 112.5 g of salt.
Making Abating Solutions
Brine Tables

Example: To accomplish one gallon of 46° SAL abating band-aid you charge to mix 14.4 oz of salt, 4.2 oz of Cure #1 and 1 gallon of water.

Name Curing band-aid in °Bé (Europe) Curing band-aid in °SAL (USA) The bulk (%) of abating band-aid per weight of meat Curing time in days Draining time in hours
Pork tongues 14 54 40% (400 g band-aid per 1 kg of meat) 5-6 12
Veal tongues 14 54 40 5-6 12
Beef tongues 14 54 40 14-31 12
Sheep tongues 14 54 40 5-6 12
Pork hearts 14 54 40 3-4 12
Veal hearts 14 54 40 3-4 12
Beef hearts 14 54 40 4-5 12
Sheep hearts 14 54 40 3-4 12
Pork heads 16 60 60 4-6 4-12
Veal heads 14 54 60 3-4 4-12
Beef heads 14 54 60 3-4 4-12
Sheep heads 14 54 60 3-4 4-12
Pork ears 16 60 40 2 12
Pig feet 16 60 60 2-4 12
Veal lips 16 60 40 4-5 4-12
Pork masks 14 54 40 3-4 12
Curing solution: water, salt, sodium nitrite. Curing temperature 40-46° F (4-8° C).
Name Curing band-aid in °Bé (Europe) Curing band-aid in °SAL (USA) The bulk (%) of abating band-aid per weight of meat Curing time
in days
Draining time in hours
Smoked pork hocks 16-18 60-69 60% (600 g band-aid per 1 kg of meat) 3-4 12
Smoked ribs 12-14 46-54 40 3-5 12
Smoked hocks 14-16 54-60 40 5-10 12
Smoked beef tongues 14-16 54-60 40 14-20 12
Baked pork breakable loins 6-7 (sugar additionally added) 25-27 50 2-3 4-6

Combination Abating - Bang Adjustment Followed by Captivation Method

Meats are injected and again absorbed in abating solution. If band-aid contains beginning herbs and spices, the meat should be injected with alkali and nitrite aboriginal and the spices should be added to abating solution. Contrarily the all-overs can become clogged.

Name Curing band-aid in °Bé (Europe) Curing band-aid in °SAL (USA) The allotment of absolute abating band-aid acclimated for injections Number of injections (muscles) The bulk (%) of abating band-aid per weight of meat Curing time in days Draining time in hours
Pork ham, smoked and adapted in water 16-18 60-69 6-7% 7-9 40% (400 g band-aid per 1 kg of meat) 8-12 48
Pork butt, smoked and adapted in water 16-18 60-69 6-7 5-7 40 6-10 48
Veal ham, adapted in water 16-18 60-69 5-6 4-5 40 7-12 24
Pork loin, baked 7-9 27-35 3-4 4-5 40 1 12
Beef loin, smoked 12 46 2 2 30 6-8 24
Beef ham, smoked and adapted in water 16-18 60-69 6-7 2-4 30 8-10 48

Mixed Curing

Procedure: rub in dry abating mix into meat all around. Abode in container, accoutrement anniversary allotment with added salt. Pieces with bark are placed the bark ancillary down. Cure for 14 hours and again awning with wet abating band-aid and cure for 1-2 days.

Name The bulk of dry abating mix (%) per weight of meat Dry abating in hours Curing band-aid in °Bé (Europe) Curing band-aid in °SAL (USA) The bulk (%) of wet abating band-aid per weight of meat Wet abating in days Draining time
Smoked loin 2% (20 g per 1 kg of meat) 24-36 12-14 46-54 30% (300 g band-aid per 1 kg of meat) 5-8 24 hrs
Smoked butt 2-6 24-36 12-14 46-54 30 6-10 24 hrs
Butt, adapted in water 2-6 24-36 12-14 46-54 30 6-10 24 hrs
Smoked bacon 3 24-36 14-16 54-60 40 7-10 1-2 days
Bacon, adapted in water 3 24-36 14-16 54-60 40 7-10 1-2 days
Curing mix for 1 kg (2.2 lb) of meat: 30 g salt, 2.5 g cure # 1, 10 g sugar.

Brine Curing

Name Brine in °Bé Brine in °SAL Brining time in hours
Pork skins, beef udders and tripe, dogie tripe, pork stomachs (inside fungus removed) 12-14 54-60 48-72
Brine: alkali and water. Curing temperature 40-46° F (4-8° C).

Submerge meats in brine. Drain.

Special Applications

Salting Aback Fat

Back fat does not charge to be smoked, it can be aloof salted. Afterwards 3 weeks of salting aback fat softens up and can be eaten; it has been a accepted bite in the past.

Back fat is absolute application 8% alkali in affiliation to the weight of aback fat. This corresponds to 80 g alkali per 1 kg of aback fat.

5% alkali is acclimated for rubbing.
3% alkali is acclimated for sprinkling.

Rub in alkali into anniversary allotment of aback fat on all abandon application 5% of salt. Use actual alkali (3%) for admixture the basal of alembic (about 1/4 inch, 6 mm) and the top of the pile. Salting time 14-21 canicule depending on array of fat backs. Afterwards 7 canicule you can about-face the stacking order; the top pieces go bottomward and the basal fat backs go up.

Salting Baby Fat Trimmings

Fat trimmings are absolute demography 2% alkali in affiliation to the weight. Mix fat trimmings thorougly with alkali and abode in a alembic for 24-48 hours.

Blood

Fresh claret is usually absolute with 3% alkali in affiliation to the weight, but sodium nitrite may be added as well. Claret can be kept up to 48 hours at 40° F (4° C). It can be arctic for best storage.

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