CURED MEAT

Objectives:

- Define curing
- Identify the methods of curing meat
CURING

is placing specific chemical agents in or on meat

and poultry, such as pork ham, pork shoulder
picnics, pork bellies, beef top and bottom
rounds, beef knuckles, beef briskets, beef
tongues, and poultry cuts to preserve it.
 WHEN WAS CURED MEAT INVENTED?

 Curing meats is an ancient art that dates all the way back to

3000 B.C. Historians have found evidence of ancient people
living in Mesopotamia preserving meat and fish in sesame oil
and salt. This technique provided them with a source of protein
during colder months when food was scarce and proved vital to
their survival.
WHEN WAS CURED MEAT INVENTED?
 By 200 BC, meat curing was widely practiced in
European countries and had transitioned from a means of
survival to a refined culinary process. Cured meat
became a popular delicacy enjoyed by kings and other
nobles of high stature and still remains one of the most
popular premium snacking options centuries later.
Cured meat

 -meat that has been preserved

through ageing, drying, canning,
salting, brining or smoking. The goal
of curing is to slow spoilage and prevent
the growth of microorganisms. Curing
dates back to ancient times, when it was
essential for storing meat safely and
preventing food poisoning.
Three Methods of
Curing Meat
Dry Curing
Brine Curing / Wet Curing
Combination Curing
 MEAT CURING METHOD

Dry Curing

-Best used to cure hams, bacon and smaller cuts

of meat, dry curing involves applying the cure
mix directly on the meat
 MEAT CURING METHOD

Brine Curing /
Wet Curing

- Brine curing is the most popular way of producing

hams. It is a wet cure whereby fresh meat is injected
with a curing solution before cooking.
 MEAT CURING METHOD

Combination Curing

-When you couple the dry rub cure and brine

solution injections, the result is combination curing.
Used to cure hams, this method shortens the curing
time and reduces the risk of spoilage because the
process takes place both inside and outside the ham.
Essential Curing
Ingredients
Include:
o Meat – you can use beef, pork, veal, lamb, poultry and fish.
o Salt – salt is the most important ingredient for curing, as it draws
the water out of the meat and kills microorganisms. The less
moisture in the meat, the longer it can be saved before being eaten.
o Sugar – although not required for curing, sugar is often added to
counteract the harsh flavour of the salt.
 Nitrates and Nitrites
– these ingredients should be purchased in a ‘curing mix’ with
added salt. They kill bacteria in the meat and also give the meat
an appealing pink colour (without them, cured meat would be
grey). Nitrates and nitrites can be harmful in large quantities, so it
is essential that they are used carefully and sparingly.
Most Common Types
of Cured Meats
-If you’ve ever been to an Italian restaurant, tapas
bar, or local deli, then you’ve most likely
encountered a few different types of cured meats.
The most popular varieties are salami and prosciutto
but it is important to note that every culture in the
world has its own signature cured meats – meaning
there are thousands of varieties to get to know.
PROSCIUTT
OProsciutto is made from
the whole hind leg of a
pig and is one of many
Italian-style cured
meats.
Slow-cured ham, salted,
and aged for several
months.
 SALAMI
 Salami is a cured sausage made
from fermented and/or air-dried
meat. Traditionally Salami was
made from pork although nowadays,
it is made with all manner of meat or
game – beef, lamb, duck, venison,
even horse or donkey – or a mixture
of any of the above.
 Spanish Chorizo
 is a pork sausage from Spain.
Chorizo can be eaten as is
(sliced or in a sandwich),
simmered in sidra, barbecued or
fried. Coarsely ground fatty
pork sausage seasoned with
pimentón (hot paprika), garlic
and salt.
PEPPERONI
 Pepperoni is a type of
dried sausage, similar to
salami. Its primary
ingredient is ground beef
and pork. Either meat is
used in varying degrees,
but pork is the most
typical ingredient.
 Bacon
   is a type of salt-cured pork
 made from various cuts,
typically the belly or less
fatty parts of the back. It is
eaten as a side dish
(particularly in breakfasts),
 PASTRAMI

 pastrami is made out of beef

 and is cured in a seasoned brine
for an extended period of time.
After the brining process,
pastrami is dried, smoked, and
steamed.
   Corned beef
One
  of the most popular cured meats in
the UK and the States, corned beef will
usually be found in sandwiches or served
with potatoes and cabbage. Made with
beef (usually brisket) and cured in a
seasoned brine, corned beef is incredibly
flavorful and can be quite filling as it's
served in thicker slices than other types
of cured meats. 
CONCLUSION

Curing meat can be a complicated and often lengthy process, but

the result makes it all worthwhile. This time-honored process has
provided a variety of creative new ways to enjoy different types
of meat. Once you’ve tried a bite, it’s hard to resist the craving
that is sure to follow. We hope this information will get you
excited to try cured meats in new ways and to share the
experience with some of your close friends and family. After all,
one of the best pairings is cured meat and good company.
Thank
You !!!
Prepared by:
Jenny N. Arante