Cured Meats | The Fundamental Process of Curing Meat

Meat curing has been done for centuries. While curing was initially developed to preserve food and prevent disease, it is an ancient art. It originated with the Sumerians living in Mesopotamia’s Fertile Crescent region. 

Sumerians used salt-dried meat as a staple part of their diet as far back as 3000 BC to preserve the meat and help it last through times of scarcity.

While we often take simple everyday refrigeration for granted in modern times, salt was the primary method used in food preservation in the past.

 

Why Would One Cure Meat?

Meat curing is a process that uses salt and other flavorings and preservatives to preserve and flavor a wide variety of proteins. Curing has been used since civilization’s dawn to extend fresh meat’s shelf life significantly. Curing stops potential microbe growth (thus preventing food spoilage) and imbues the meat with a rich, savory flavor by removing moisture via osmosis.

Although, curing is used to slow decomposition and prevent the proliferation of microorganisms. Below are some reasons to cure meat;

 

Botulism in meat can be reduced

Botulism is a dangerous bacterial infection that paralyzes muscles and affects the nerves. The moisture content in meat allows bacteria to thrive. Removing all or most of the moisture from the meat reduces your risk of botulism and makes it uninhabitable for bacteria.

 

 

Aid in the preservation of meat slightly

Cured meat can be kept in the refrigerator for up to two weeks or frozen for up to a year. Compared to uncured meat, which only lasts a few days, cured meat is ideal for those who buy in bulk or hunt their meat with the intention of storing it for an extended period.

 

 

Make the final cooked product pink and cured

The eyes consume before the mouth. This is an essential aspect of food because the colors evoke excitement and anticipation of the first bite. Uncured meat sausage appears grey and dull, which isn’t appealing to the eyes.

 

 

Improve the finished product’s flavor

Curing meat arose out of necessity due to a lack of refrigeration. On the other hand, Meat connoisseurs extol the virtues of cured meat, making the curing process an ongoing practice in modern times. Because cured meat removes all or nearly all of the moisture from the meat, the flavors are more concentrated and distinct.

 

 

Different Curing Techniques Around The World?

Depending on the cut of meat and the intended end product, there are numerous methods for curing meat. Among the traditional curing methods are:

 

 

Dry Curing

The traditional dry curing method involves immersing a piece of meat for an extended period in a container of salt (and occasionally other herbs and whole spices). During salting, moisture seeps out of the meat, preserving it while cultivating an intensely savory flavor. The dry-cure method produces cured meats such as pancetta, bresaola, and prosciutto.

 

 

Equilibrium Curing

This method of dry curing involves measuring a precise amount of salt based on the weight of the meat—about 3% of the meat’s total weight—and covering the exterior with salt before vacuum-sealing the meat in an airtight bag and storing it in the refrigerator. The equilibrium-curing method imparts a savory flavor to the meat without wasting pounds of salt.

 

 

Brine Curing

Pickling is similar to brine curing, also known as wet curing. It entails curing the meat using a salt and water solution (also known as brine). There are two ways to cure brine. The first step is to fully immerse the meat in the brine (with an object on top to weigh it down) and place it in the refrigerator to cure. The second method uses a meat pump to inject the curing solution into the meat before cooking it.

 

 

Combination Curing 

Combination curing entails injecting the meat with a curing solution before applying a dry rub to the surface and storing it in the refrigerator. Because curing occurs on and beneath the surface of the meat, this method can prevent spoilage.

 

 

Do’s For Successful Meat Fermentation 

To ensure a safe fermentation in a piece of meat, harmful bacteria and pathogens must be stopped or restricted from growing. This is primarily a temperature problem. Pathogens haven’t formed in a fresh, cold slab of meat, so you’re already ahead. Keep it up. Once the harmful bacteria have established a foothold, keeping the meat from spoiling is challenging. So the first order of business is to start with very fresh, cold meat and don’t delay or put off starting the ferment because the bad guys are already at the door, so to speak.

You should only allow a piece of meat to get warm if you’ve already begun fermenting it. Most recipes will call for a brief warming period to establish good bacteria. After this brief period at higher temperatures, the meat is usually transferred to a cooler location for a longer, slower fermentation.

 

 

Don’ts for Successful Meat Fermentation 

Use tried-and-true recipes; don’t experiment or ferment for too little or too long. Avoid using metal containers, which can react with the acids produced by fermentation. Use only food-grade plastic or glass containers.

Before use, thoroughly wash and sanitize all fermentation equipment and ensure the pH is less than 4.6 within 24 hours of fermentation. To be considered safe for human consumption, fermented foods must have a pH of 4.6 or lower.

It is critical to achieve a pH of less than 4.6 within 24 hours of starting the fermentation process and to keep the final product’s alcohol content under 0.5%. Keep the finished product at the proper temperature – refrigeration is recommended. 

 

 

Final Word

Curing meat can be complicated and time-consuming, but the result is well worth it. This time-honored method has resulted in a plethora of inventive new ways to enjoy various types of meat. Once you’ve had a taste, it’s difficult to resist the inevitable craving.