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With just a few ingredients salt nitrites and time the meat transforms. Curing should not be used to salvage meat that has excessive bacterial growth or spoilage phs fda 2001.

How To Cure Your Own Meats At Home Mini Fridge Required Food

The science of curing is pretty cool.

Why do you cure meat. You may want to add a little bit of sugar pepper and some spices as well. Meat must be fresh prior to applying any preservation method. Curing is any of various food preservation and flavoring processes of foods such as meat fish and vegetables by the addition of salt with the aim of drawing moisture out of the food by the process of osmosis because curing increases the solute concentration in the food and hence decreases its water potential the food becomes inhospitable for the microbe growth that causes food spoilage.

Meat is really a protein and fat sponge that is about 70 water see my article on meat science. Lack of oxygen is a precursor to botulism growing. Salt draws water out of the meat concentrating its flavor and making it less hospitable to microbes.

Curing is an age old process of preserving meat for later use. Just to be on the safe side use cure 1. F you need cure 1.

The fact that we grind meat makes it only easier on our teeth to chew it it does not improve the color texture or the flavor of the sausage. Meat especially game meat does not need to be aged since curing smoking will act to tenderize it. In those smokers there is not enough oxygen for an amnps to burn.

Especially in a gas fired smoker or briquettes or wood. Curing imparts a certain peculiar flavor which is in demand by the consumer and if we cure hams bacon chops butts and fish because they taste better so why not cure meat for sausages. Curing is a process where moisture is drawn out of food through osmosis.

Some publications distinguish the use of salt alone as salting corning or salt curingand reserve the word curing for the use of salt with nitrates nitrites. However curing meat does have a very high learning curve and must be done with care. What do you need to dry cure meat.

You usually only get botulism once. By curing your own meats you can earn the most profits for your business especially since many charcuterie items include inexpensive cuts of meat. At its simplest you will need a cut of meat and a quantity of salt.

Curing is the addition to meats of some combination of salt sugar nitrite and or nitrate for the purposes of preservation flavor and color. The practice of curing meat also falls nicely into the nose to tail trend of using every part of the animal because some of the commonly cured cuts would ordinarily be discarded. From water packed and pliable to dry and stiff.

Over time the flavor develops too. Anytime you smoke meat below 220 deg. When properly done cured meats have an indefinite shelf life.

It also draws moisture out of bacteria killing them. It is one of the oldest methods of preserving food especially meat.