Chapter 13 Curing and Brining

Topics Covered Methods for Curing Seasoning and Flavoring Cures and Brines

Methods for Curing Salt changes meat by removing air, blood, and other impurities –Process preserves meat and makes it less susceptible to spoilage –The salt’s role in brining and curing is by: Osmosis Dehydration Fermentation Denaturing proteins

Methods for Curing (cont’d.) Osmosis: –A movement of a solvent (mostly water) through a semipermeable membrane (cell wall) in order to equalize concentration of a solute (typically salt) on both sides of the membrane

Methods for Curing (cont’d.) Dehydration: –“Free” water (liquid) is an indicator of susceptibility to spoilage through microbacterial action –To keep food safe, appealing to the eye and tasty for long periods of time, remove as much excess water (liquid) as possible by using salt

Methods for Curing (cont’d.) Dehydration (cont’d.): –Meats will become dry –Exposure to air or heat for controlled periods of time allows the water (liquid) to evaporate Reducing overall volume and weight of the meat as well

Methods for Curing (cont’d.) Fermentation: –Enzymes feed on compounds found in energy-rich foods (e.g., meat) They ferment food into gases and organic compounds –By increasing acid levels in food, enzymes also help preserve –Left unchecked, fermentation will completely break down the meat Salt acts as a control factor

Methods for Curing (cont’d.) Denaturing proteins: –In preparation of meat, proteins are structurally changed by the application of heat, acid, alkalies, or ultraviolet radiation

Methods for Curing (cont’d.) Curing salts: –German scientist discovered how nitrate and nitrate compounds (in salt), redden meat –In early days of curing and brining, peasants used salt peter or potassium nitrate Results were inconsistent Chemicals were banned in 1975 for usage in commercially prepared meats Today we use mostly nitrites (not nitrates)

Methods for Curing (cont’d.) Prague powder and instacure are grouped under the umbrella term “tinted curing mixture” (TCM) –Curing salt labeled: Number 1: sodium chloride (kosher salt) and sodium nitrite Number 2: sodium nitrate, sodium nitrite, and sodium chloride (kosher salt)

Methods for Curing (cont’d.) Prague powder #1 and instacure #1: –Mostly in nonfermented types of sausages (e.g., bologna) Prague powder #2 and instacure #2: –Used to make dry fermented sausages (e.g., cervelat and salami)

Seasoning and Flavorings Sweeteners are used to: –Overcome harshness of the salt in cure –Balance the overall flavor conception –Help stabilize color in cured meats –Counteract bitterness –Increase moisture retention in finished products –Provide a good nutrient source for fermentation

Seasoning and Flavorings (cont’d.) Spices and herbs are used in the curing and brining process to enhance flavor –Nutmeg, cinnamon, mace, cardamom, and others create traditional flavors and aromas

Cures and Brines Indicating brine type: –With water: wet cure Dry cure dissolved in water –Without water: dry cure Achieved by using salt only Sweeteners and TMC or Prague power are added When salt is applied, meat submerged in it is referred to as cured, brined, or pickled

Cures and Brines (cont’d.) Brine preparation: –There are variations Sometimes only hot water and salt are used Other are simmered to infuse flavor from spices or aromatics –Must be cooled and chilled before meat can be submerged or injected –Brines can be applied in two different ways: Dry cure and wet cure combined Wet cure injected into meat veins

Cures and Brines (cont’d.) Brine methods: –Soaking: Meat is submerged in brine and held under refrigeration until brine has fully penetrated interior of meat Time depends on the thickness or density of meat and amount of fat cover

Cures and Brines (cont’d.) Brine methods: –Pumping: Brine is injected into the meat Injected meat needs to be submerged in more brine and held under refrigeration for three to four days or as directed Pumping with brine for Kassler Rippchen

Cures and Brines (cont’d.) Pumping methods: –Artery pumping: Injecting through arterial system an amount equal to 8 to 10% of meat weight –Multiple-needle pumping: Using commercial machinery Rapidly injecting brine into meat, often with a large number of evenly spaced needles –Spray pumping: Using a spray needle to inject salt brine into meat

Cures and Brines (cont’d.) Sometimes a wet cure with seasoning mixtures is used for curing –For each quart of wet cure (brine), use 4 g of herbal seasoning mixture X 4 qts brine=16 g –Place it into a sachet and submerge into brine

Cures and Brines (cont’d.) Variety of seasoning combinations can be used in sachets: –Juniper berries, garlic, fresh ginger root –Thyme, sage, cloves, bay leaf, juniper berries, tarragon, coriander, peppercorns –Peppercorns, bay leaf, allspice, dried red chilies, coriander seeds, mustard seeds –Cinnamon stick, white peppercorns, allspice, fennel seeds

Summary This chapter reviewed: –Seasonings and flavorings used when curing –Different curing methods Outlined to enhance your understanding of the chemical processes of curing that change the meat’s flavor and color