How to Cure Meat

Discussion in 'Cooking and Brewing' started by Swamphound, Jan 8, 2004.


  1. Found this on a Penn State Web site...How I got there I don't know, but I thought it was kind of cool. The article is actually 20 pages and covers smoking, canning and pretty much anything you would want to do to Deer, fish, or small game.

    Curing Methods for Game
    There are several general methods of
    curing, with a number of modifications
    for each method. These methods
    include pickle curing, dry curing,
    dry salt curing, or application of curing solutions by osmosis, stitch pump, spray pump, artery pump, and machine pump.
    Pickle Curing
    A typical pickle curing solution could include water and salt (called a “plain” or “salt” pickle); water, salt, nitrate, and/or nitrite; or water, salt, nitrate, and/or nitrite to which sugar has been added (a “sweet” pickle).
    Other ingredients could be added to enhance flavor. A basic brine solution generally consists of 1 lb brown sugar, 2 lbs uniodized salt, and 3 gallons of water. Use a noncorrosive container to hold the brine and meat during the curing process. Wood, crockery, stainless steel, or plastic containers work well. Place the meat in the container and pour the brine over it until it is covered. If the meat floats, you may have to place a weight on it to keep it submerged. Turn the meat in the brine periodically to cover all surfaces.
    Dry Curing
    Dry curing involves the rubbing and
    packing of meat in salt and other
    compounds for considerable periods
    of time. Dry curing materials might
    include salt alone; salt, nitrate, and/
    or nitrite; or salt, nitrate, and/or nitrite
    with sugar. One example of a dry
    cure is dry sugar cure:
    Dry Sugar Curing
    A full concentration of the following ingredients (the “8–3–2–1 formula”) is applied directly to the meat surface:
    8 pounds table or curing salt
    3 pounds cane sugar
    2 ounces nitrate (saltpeter)
    1 ounce sodium or potassium
    nitrite
    Use 1 ounce of 8-3-2-1 formula for
    each pound of meat. Place rubbed
    meats in boxes under refrigerated
    (<40° F) conditions. Cure 7 days per inch of meat thickness.
    Dry Salt Curing
    Another modification of the dry curing
    method, commonly referred to
    as dry salt curing, involves salt only
    or salt plus nitrate. Just before being
    covered with the dry mix, the meat
    may be momentarily moistened to
    facilitate penetration of the salt into the muscle.
    Injecting or Pumping
    The purpose of injecting or pumping
    is to distribute pickle ingredients
    throughout the interior of the meat
    to cure it from the inside out as well
    as from the outside in. This protects
    the meat against spoilage and provides
    a more even curing. Once the
    brine solution is applied by any of the
    methods described below, curing
    should take place in a refrigerated or
    cool room at temperatures less than
    35° F. Rearrange the meat at least
    once during the curing process to
    ensure even distribution of the cure
    into the product. Do not recycle the
    brine because of the possibility of
    bacterial growth over time.
    Five general methods are used to
    apply curing solutions to meat and
    poultry cuts:
    1. Osmosisinvolves covering the
    meat cuts with dry cure or completely submerging them in a curing solution for an extended period of time.
    Using this method, the brine soaks the meat approximately ½ inch per 24 hours. Thus, the cure does not penetrate deeply into the meat with this method. For pieces of game meat or birds more than 2 inches thick, pumping with brine is advised (see below). Cure ¼- to ½-inch-thick slices or slabs for at least 24 hours.
    2. The stitch method involves in-
    jecting curing solution deep into the muscles with a single orifice needle.
    With this method, you can quickly get
    deep penetration of the solution into
    the product. Start by scrubbing the
    pump in warm soap water and rinsing
    it. Then, to keep the pump sanitary
    while pumping meat, do not
    touch the needle with your hands or
    lay it down. When not in use, the
    pump needle should be placed enddown
    in the container that holds the
    pickle. To use it, draw the pump full
    of pickle and insert the needle all the
    way into the meat. Push with slow,
    even pressure. As pickle is forced into
    the meat, draw the pump toward you
    to distribute the pickle as evenly as
    possible. Always fill the pump full of
    pickle to prevent air pockets. The
    meat will bulge a little, and a small
    amount of pickle will run out of it
    when the pump is withdrawn. To stop
    this, pinch the needle holes together
    with your thumb and forefinger for
    a few seconds. Use three or four
    pumpfuls of pickle for legs and shoulders
    that weigh 10 to 15 pounds, and
    five or six pumpfuls for those that
    weigh 15 to 25 pounds
    http://pubs.cas.psu.edu/foods.html
     
  2. MSU has a simmilar site. Anything you wanted to know about food preservation:

    Preserving Food Safely
     

  3. First you got to find out what disease its got. Then treat appropiately. LOL :D
     

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