Chapter 5
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Transcript of Chapter 5
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 Time¼-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