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“CURING OF MEAT”
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GROUP MEMBERS:
 Kainat Fatima: 35(R)
 Yasra Ramzan: 03(R)

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CURING:
 Addition of salt , sugar and nitrite or nitrate
for the purpose of preservation , flavor and
color.

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CURING INGREDIENTS:
 Salt
 Sugar
 Nitrite or nitrate

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APPLICATION OF CURE
INGREDIENTS:
 Dry curing
 Stitch pumping
 Artery injection
 Needle injection

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THE CURING REACTION:
heat

Myoglobin + nitric nitric oxide ——–> Nitrosylhemochro

oxide —> myoglobin mogen

NaNO3 ———–> NaNO2 ———–> HONO ———–>

NO

Nitric
Sodium Micrococc Sodium  Glucono Nitrous Ascorbate oxide
nitrate us nitrite delta acid s
aurantiac lactone Erythorbat
us (GDL) es

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PRECAUTIONS WHILE CURING:
 Amount of time spent curing.
 Temperature of curing (36-40 F)
 Labeling the Date and time.
 In the case if meat is salted , soak in water
first.

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METHODS OF CURING:
 Wet/Brine curing
 Dry curing
 Combination curing
 Sausage curing

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WET CURING MEAT
 Step #1:
Choose your piece of meat

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Step #2:
Mix up your brine cure

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 Step#3:
Place your meat in a brining bag.

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 Step#4:
 Rinse the cured meat thoroughly in fresh cold
water to get rid of the crystallized salt on the
surface of the meat.

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 Step#5:
Set the meat on a wire mesh screen to drain for 24
hours in a well ventilated area and store in the
refrigerator for up to 30 days.

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DRY CURING MEAT:
 Step #1:Decide what kind of meat to be used:

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 Step #2:If necessary, trim off any excess fat,
tendons, or meat.

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 Step #3:For larger cuts of meat, consider
stabbing the meat with a prong for better salt
coverage.

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 Step#4:
Decide whether you want to cure with a pre-
mixed curing salt or mix your own

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 Step #5:
 Use a ratio of 2:1000 sodium nitrite and salt, if
mixing your own curing salt.

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Step #6:
Mix up your spices along with curing salt.

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 Step #7:
 With hands, rub the curing salt and spice mix
over the entire cut of meat.

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Step #8:
Refrigerate the meat for 7 to 10 days.

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 Step #9:
After 7 to 10 days, remove from the refrigerator
and rinse off all the salt/spice mix

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Step #10:
Wrap the meat in tightly cheesecloth

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 Step #11:
Truss your meat to help it keep its shape while it
ages (optional).

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COMBINATION CURING:

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SAUSAGE CURING

Dried sausage cured meat Raw sausage & raw cured meat

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ADVANTAGES:
 Increase shelf life.
 Makes water unavailable for microbial
growth.
 Process doesn’t destroy nutrients.
 Inhibits microbial growth and autolytic
enzymes.

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DISADVANTAGES:
 Too salty when cured.
 Produces concentrated form of food.

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