Making Bacon
14
The use of smoke & salt as a cure. Making Bacon
description
Making Bacon. The use of smoke & salt as a cure. Jeff Kukral. Owner and Cook. Why do we smoke meat?. Meat Preservation. The Taste. The smoking process stops bacterial spoilage of meat. Important with the absence of refrigeration. - PowerPoint PPT Presentation
Transcript of Making Bacon
The use of smoke & salt as a cure.
Making Bacon
Jeff KukralOwner and Cook
Meat PreservationThe smoking process
stops bacterial spoilage of meat.
Important with the absence of refrigeration.
Allowed families to survive long seasons without animal protein.
The smoking process can add a rich and unique flavor to just about any cut of meat.
A long smoking process can tenderize and help enrich the texture of the meat.
Why do we smoke meat?The Taste
Salt
What do we need to start the cure process?
Smoke
What does smoke do?Smoke
Develops a new taste and flavor.
Changes the color; smoked products shine and look better.
Slows down the growth of bacteria. Extends the shelf life.
Prevents fats from developing a rancid taste.
Borrowed from the Book Meat Smoking and Smokehouse Design by Stanley Marianski, et al.
Salt
What does Salt do?
Salt acts like a flavor booster, allowing the taste to fully develop in your mouth.
Slows down the growth of bacteria. Extends the shelf life.But how?
http://youtu.be/ODf_sPexS2Q
Sodium ChlorideKosher SaltTable Salt (Iodine)Flavored Salts
Himalayan HawaiianSmokedGhost Pepper Salt
(HOT)
Very dangerous when ingested alone.
Helps to kill botulism.
NitritesNitrates (Time
Released Nitrites)Some worry about
the increase for cancer.
A Tale of Two Salts and many more.
Pink Salt (DQ #1 )
Pork Belly
ProteinBacon
Braised Pork Belly Pork Belly Po' BoyWarm Lentil Salad w
ith Honey Glazed Duck Breast, Lardons, and Frisee
What are some other dishes you can make with Pork Belly?
Stage 1 Fresh or Frozen BellyA local butcher is
the most common place to purchase pork belly.
Never have seen it at the grocery store.
I use Orangevale Meat Market on Madison and Kenneth.
The meat is still very soft to the touch and bends easy.
Color should still be a brilliant red.
There will be little liquid or brine in the container.
4 Stages of BaconStage 2, Cure is on.
Stage 3 In BrineThe belly should be
marinating in its own mix of liquid.
The brine will leach in and out of the meat.
The meat will have a tougher feel.
I notice a slight aroma as the fluid breaks down the cellular structure.
The meat will have a dark crimson color.
Pectile will have formed on the outside of the meat. Pectile is a sticky or tacky feel to the meat.
The pectile will assist the smoke with adhesion.
4 Stages of BaconStage 4, 1 Day of drying
Two Different Types of SmokeCold Smoke
Below 100For Sausages and
Meats that will be hanging for a long time.
Hot SmokeAt or above 150Kills bacteria
Ready Your Fire
Two Different Types of SmokeSmoking is a basic
process that has been lost to the ages.
All it takes is some time to understand your meat and the salt and the wood.
Ready Your Fire
The use of smoke & salt as a cure.End of PowerPoint.
Making Bacon
