1. The use of smoke & salt as a cure.

2. Owner and Cook

3. Meat Preservation The 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. The Taste

4. SaltSmoke

5. 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.

6. Salt 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

7. Sodium Chloride Kosher Salt Table Salt (Iodine) Flavored Salts Himalayan Hawaiian Smoked Ghost Pepper Salt (HOT) Very dangerous when ingested alone. Helps to kill botulism. Nitrites Nitrates (Time Released Nitrites) Some worry about the increase for cancer. Pink Salt (DQ #1 &#2)

8. Pork BellyBacon

9. Braised Pork Belly Pork Belly Po' Boy Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee

10. Stage 1 Fresh or Frozen Belly A 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. Stage 2, Cure is on.

11. Stage 3 In Brine The 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. Stage 4, 1 Day of drying

12. Two Different Types of Smoke Cold Smoke Below 100 For Sausages and Meats that will be hanging for a long time. Hot Smoke At or above 150 Kills bacteria

13. Two Different Types of Smoke Smoking 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.

14. The use of smoke & salt as a cure. End of PowerPoint.