The Unofficial Basic Meat Curing Tutorial

The Unofficial Basic Meat Curing Thread

The following posts are a collection of Topics / Subjects I have used for teaching Culinary Students the art of curing meats for the past 18+ years. I thought I'd share them with everyone here and help to maybe answer some common question that always seem to surface. I think they might also help to avoid a lot of the mistakes made by beginners the first time curing.

I am not a teacher, I'm called in as a consultant or special guest teacher throughout the school year; There may be some misspellings, so for that I apologize in advance. Feel free to contact me in a private message if you see an error, whether it be spelling, grammatical, or other.

After reading many of the posts here on the BBQ-Brethren, there are always many questions asked time and time again, and I have seen some of the mistakes newcommers to curing commonly make. So I thought this might be a good resource on curing for the BBQ-Brethren.

I am also aware that some of the subjects may have some materials that are shared in multiple posts, this is because some of the classes are taught days/weeks apart, and I need to reinforce the principal facts and ideas learned in those subsequent classes. Sorry for the repeated material, but it is necessary as a reminder for the young minds.

In the past I have published some of this information on the Internet and I have found them used word for word on other websites. So I had to use a watermark and then embed the text.

Salt - The Basics

Salt - The Basics

Salt is one of the basic ingrediets used in curing meats, so we will start with the subject of salt.

While we learns about different salts for cooking and seasoning, we will also learn how and why salts are used in the curing of meat.






Link in the pages: http://www.medievalcuisine.com/Euriol/recipe-index/salat

Salt II - Understanding the Differences

Salt II - Understanding the Differences






We have learned that salt is an ionic compound and that it has hygroscopic properties. It is these properties that allow the salt to be the vehicle to properly cure the meat when given the proper
amount of time.

Meat is about 65% - 75% water. When curing meat we usually use a coarse crystal salt (usually kosher or sea salt), that is mixed with a little sugar and the curing agent. The mixture is then evenly applied to all of the surfaces of the meat. The salt will draw liquid from the cells of the meat which will dissolve the salt mixture, thus creating a concentrated brine on the surface. This has created an imbalance where the concentration of the liquid outside the meat is much higher in salt content than inside the meat. The brine is drawn into the cells until the liquid inside the cells is equal in concentration to that which is outside the cell. Given the proper amount of time, this process of equalization continues until it reaches the center of the meat, distributing the cure throughout the meat, cell by cell.

As the salt concentration in one cell increases, the next cell will draw the liquid until they are equal. Given the proper time, the process continues until all the cells have an equal concentration of the dissolved curing mixture. As the salt/cure passes from cell to cell it will also cause some of the tightly-wound proteins to unravel (denature), and relax a bit. This allows the cell to take on even more of the solution. This change in cell structure will also cause a change of texture in the finished product. This is why our cured products have a change in color, texture, and flavors.

Curing Meats - An Introduction

Curing Meats - An Introduction







The use of an electronic scale that has a metric mode is an invaluable must have tool. The weighing of the cure is critical to food safety, so if everything is properly weighed and not measured, you will always have a great product in the end. Weighing the ingredients insures accuracy and consistency, each and every time.

Also keep in mind that there are many great resources on the World-Wide-Web (Internet), but reference books are always good for checking factual information when in doubt.



I would stress to all beginners to use only a tested and proven recipe from a reliable source, there are many recipes I have found on the Internet that I would have concerns about. Just because it's out there doesn't mean it is correct.

Here is a brief guide to what basics are needed to make your own sausage.
http://www.lets-make-sausage.com/Sausage-making-equipment.html

Resources for tested recipes:
Wendliny Domowe - Meats and Sausage (Based on some of Marianski teachings/recipes):
http://www.meatsandsausages.com/

Len Paoli's Recipe site
http://lpoli.50webs.com/Sausage recipes.htm#BRINED

Sausage Recipes from Stuffer's Supply Company in British Columbia, Canada
https://kickam2.com/sausage/sausrecp.pdf

Sausages West
http://sausageswest.com/7-recipe-index/

and so many more....


Links in the pages:

A-Maze-N Pellet Smoker.
https://www.amazenproducts.com/product_p/amnps5x8.htm

The fear of nitrites as a curing agent is simply a hoax and marketing scam.
https://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon/

Items marked as "Uncured" are actually cured.
http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marianski


Great Sausage Recipes and Meat Curing by Rytek Kutas and Ben Kutas


Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Curing Meats Part I - Understanding The Cure

Curing Meats Part I - Understanding The Cure

Curing Meats Part II - Knowing The Cure

Curing Meats Part II - Knowing The Cure

Curing Meats Part II - Applying The Cure

Curing Meats Part II - Applying The Cure










Links in the pages:

Equilibrium Curing, A Better Way to Make Your Own Bacon
https://www.realtree.com/timber-2-table/equilibrium-curing-a-better-way-to-make-your-own-bacon

Understanding the wet cover pickle
http://www.meatsandsausages.com/hams-other-meats/hams

Other References
http://www.fsis.usda.gov/wps/wcm/connect/7d364131-137e-4da3-905b-fa240974a5a9/7620-3.pdf?MOD=AJPERES
http://www.aamp.com/foodsafety/documents/Directive7620-3.pdf

Curing Pork Shoulder for Buckboard Bacon - Bonded Pre-Mix

Curing Pork Shoulder for Buckboard Bacon - Bonded Pre-Mix






Thirdeye has many great threads on making Buckboard bacon using the Hi Mountain Buckboard Bacon Cure Kit.
http://www.bbq-brethren.com/forum/showpost.php?p=293284&postcount=1
http://www.bbq-brethren.com/forum/showpost.php?p=2974356&postcount=1
http://www.bbq-brethren.com/forum/showpost.php?p=3949382&postcount=1

Curing Pork Belly - Dry Cure #1

Curing Pork Belly - Dry Cure #1











Resources for tested recipes:

Wendliny Domowe - Meats and Sausage (Based on some of Marianski teachings/recipes):
http://www.meatsandsausages.com/
http://www.meatsandsausages.com/sausage-making

Len Paoli's Recipe site
http://lpoli.50webs.com/Sausage recipes.htm

The Spicy Sausage
http://thespicysausage.com/sausagemakingrecipes.htm

Sausage Mania
http://www.sausagemania.com/tutorial.html

Let’s Make Sausage
http://www.lets-make-sausage.com/Sausage-making-equipment.html

Sausage Making Org
http://forum.sausagemaking.org/

Northwest Smoking
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm

Sausage Recipes from Stuffer's Supply Company in British Columbia, Canada
https://kickam2.com/sausage/sausrecp.pdf

Sausages West
http://sausageswest.com/7-recipe-index/
http://sausageswest.com/sausage-mak...sts/not-sausage-making-home-page-close/index/

and so many more....

Curing Ham I

Post reserved for future data in the next week.

Curing Ham II

Reserved for future data over the next week.