Quarter 2 – Module 4

(Salting, Curing, Smoking)

Preparing Salting and Curing

Solutions and Mixtures

 Curing Guidelines
Meats
Meat must be fresh prior to applying any
preservation method. Curing should not be used to
salvage meat that has excessive bacterial growth or
spoilage. Meat, especially game meat, does not need
to be aged, since curing/smoking will act to
tenderize it. If aging is desired, age all meats below
40°F.

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 Salt

Only food-grade salt without additives, e.g., iodine,

should be used. Using salt with impurities can
produce a less desirable result, especially with fish.
Thawing must be monitored and controlled to
ensure thoroughness and to prevent temperature
abuse. Improperly thawed meat could cause
insufficient cure penetration. Temperature abuse
can allow spoilage or the growth of pathogens.

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 Cure Penetration

To successfully process meat and

preserve meat, it is a must that
curing mixture should penetrate
the entire meat.

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 Things to remember:

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1.Cure mixtures do not penetrate frozen
meats. Before curing, it is essential to thaw
meats completely first in the refrigerator.
2.Pieces must be prepared to a uniform size
to ensure uniform cure penetration. Use an
approved recipe for determining the exact
amount of curing formulation to be used for
a specified weight of meat or meat mixture.
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3. All surfaces of meat must be rotated and
rubbed at intervals of sufficient frequency to
ensure cure penetration when a dry curing
method is used.
4. Curing should be carried out at a
temperature between 35°F and 40°F. The
lower temperature is set for the purpose of
ensuring cure penetration and the upper
temperature is set to limit microbial growth.
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 5. Curing solutions must be discarded
unless they remain with the same batch
of the product during its entire curing
process –because of the possibility of
bacterial growth and cross-
contamination, do not reuse brine.
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 Smoking
• Verify that smokehouses operate as
intended (heat, airflow, moisture).
Appropriately calibrated thermometers
should be used (for cooking temperature
and meat internal temperature).
• The smoke itself, without proper cooking,
is not an effective food preservative
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 Smoking helps seal the outer
layer of the food being cured,
making it more difficult for
bacteria to enter.

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 •
. Smoke Cooking
A

•Consumers should smoke

cook foods to internal
temperatures

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• Cool cooked products rapidly to below 40°F and
keep refrigerated. Cooked fish products should
generally be cooled from to 70°F or below within
2 hours and to 40°F or below within another 4
hours
• Dry (unfermented) products may not be hot
smoked until the curing and drying procedures
are completed.
• Semi-dry fermented sausages must be heated
after fermentation to a time/temperature
sufficient to control the growth of pathogenic
and spoilage organisms of concern.
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Curing time
•Curing times vary depending on the size,
density, and desired outcome. Generally, 7
days per inch of thickness is the standard
length of time for the salt curing process to be
effective. A side of salmon takes 1-3 days, a
side of bacon typically takes 714 days, and
a large ham could take 30-40 days.
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 Skinless Longganisa
Ingredients:
•1kg ground pork
• Curing Ingredients:
•1 tbsp refined salt
• ¼ tsp sodium erythorbate or 1½
teaspoon
curing salt or tablet Vit. C 500 mg
•1 tsp phosphate
• ¼ cup cold water
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 Seasonings
• 9 tbsp refined sugar
• 1 tbsp. ground black pepper
• 2 tbsp chopped garlic
• ¼ tsp. MSG
• 2 tbsp pineapple juice
• ½ tsp. meat enhancer
• 2 tbsp anisado wine
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 Procedure

1.Prepare the curing mixture.

2.Combine curing ingredients and
dissolve in 1/8 cup of water.
3.Add to the meat of choice and set
aside.
4.Prepare the seasoning.
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5. Combine seasoning ingredients and
add to the cured meat. Mix until sticky.
6. Chill for an hour.
7. Wrap on paperlyne according to the
desired size.
8. Allow to cure in the refrigerator for 3
days before transferring to the freezer.
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 Scorecard for Skinless Longanisa

•Don’t forget this word!!!

• Mise-en-place is a French culinary
phrase that means “to put everything
in place.”
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Mis en place PS SS TS
All ingredients measured correctly 5
All necessary tools and equipment gathered correctly 5
Safety and Sanitation
All tools and equipment were cleaned and sanitized 5
Hands were washed, hair was neatly secured, and appropriate attire was
observed. 5
Finished Product
Marketable product appearance 5
Demonstrate correct preparation process 5
Legends
PS Perfect score
SS Student Score 30
TS Teacher’s
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 Mirjam Nilsson​

Thank you mirjam@contoso.com

www.contoso.com