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).
|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.
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.
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.
|Strength in ° SAL||25°||27°||35°||46°||54°||60°||69°||80°|
|Water, US Gallon
|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
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|
|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
|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 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|
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.|
|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.
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.
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.