Monitoring and record keeping. Measurements t,rh,mo. Frozen food storage. Dried and canned food storage. Identify the storage conditions based on their perishability. Process control introduction.
Related Books Free with a 30 day trial from Scribd. Antoni in the Kitchen Antoni Porowski. Related Audiobooks Free with a 30 day trial from Scribd. Samiul Shimul. Tejal Mane. Rida Gull. Dr M Niamul Naser. Nilakshi Bhattacharjee. Marchie Montecito. Jessie Afrin. Just make sure there is room for air to circulate. Giving your meat some room to breathe is also key to ensuring that it dries properly.
If you were to wrap the meat too thick in the wrong type of covering, it could keep moisture which could lead to some nasty bacterial growth. Simply leave enough space for that air to make its way in and out of the meat and you can leave perfection to the pros. Once you have your meat properly salted, it has to be stored the correct way. Since you are trying to rid the meat of all moisture, it must be stored in an environment that is naturally moisture-wicking — that means someplace cool.
It is ideal to store the curing meat in a place that is anywhere from degrees Fahrenheit. The goal is to dry all of that moisture out, but not to freeze it. If you go too cold, you could end up with a popsicle rather than pancetta. Will has loved smoking food in his free time for the last few years. Each major holiday or off-weekend, Will spends days testing and prepping new recipes for perfection. Pellet grills and smokers are in vogue for their convenience and versatility.
The effective heat and smoke control in many grills and smokers powered by pellets enable you to cook at precise Pellet smokers are some of the best tools for smoking food since they Skip to content. Main Differences in Smoking vs. Curing While both methods smoking and curing have their own advantages, they each descend from different regions and have unique applications to a variety of foods.
What is Smoking? Preparation You can start off with meat in the raw, can brine it, can put a rub on it, or can either go classic with a bit of salt and pepper. Temperature With smoking, the temperature is usually very low, around degrees. Cooking Process As I mentioned, this is either induced through wood, charcoal, gas, or even a combination. Moisture Retention Beyond flavor alone, smoking meat at such a low temperature ensures that moisture is held within the meat. Cooking Outcome Smoking uses smoke, low heat, and time to get your meats flavored in a way that your oven or stove could never accomplish and also gives them a tenderness that is very difficult to achieve when you are cooking quickly at high temperatures.
What is Curing? Preparation This process of curing meat through the application of salt among other herbs and spices helps to create an environment within the meat that makes it impossible for bacteria to set up shop. Time When it comes to curing, time is going to be your new best friend — this is where patience comes into play.
Harmful Bacteria Prevention via Salt Application Once you understand that time is your friend here and you taste your very first piece of cured meat, you will no longer fret having to wait so long. Know Your Wood Even if you are using a gas, electric, or even charcoal smoker, it is likely that you have some type of wood chip or pellet mingled in with these components to get plenty of smoke surrounding your meat or to simply add another flavor layer.
Watch the Thermometer, Not the Clock We are so used to relying on a timer to decide when something is done cooking. Add Salt Well Before, Not During By not adding salt during the smoking process, I mean do not add your salt when you are putting on your rub or right before throwing it onto your smoker.
When curing meat, consider the following tips to achieve success: 1. Salting can happen in four different ways: You can massage the salt into the meat. You can drop the meat into a large vat or container of salt. Acidity will break down the meat fibers and make them tender but care must be taken as marinating items like meats for too long can cause the texture to have a mushy mouth feel.
Fruit comfitures are cooked with sugar and sometimes other ingredients to add flavor and shelf life. Confit meats, traditional to the Gascony region in Southwest France, are typically salt cured duck or goose submerged, and gently poached in fat until tender. Before the advent of modern refrigeration confits were placed in crockery pots or jars filled with the cooking fat and stored in a cool cellar where they could be held up to six months at a time.
Smoking is divided into either cold-smoking or hot smoking. Native Americans in the northwest smoked fish by hanging them from racks above an open fire, and the American barbecue slow cooks meats including pork ribs, beef brisket, and sausages in a similar manner.
Scandinavians are known for their wood plank smoking, while sausage makers use smoke houses. Dehydrating is done with many foods including fruits, vegetables, herbs, and meats. A method of food processing done by simply allowing foods to dry out through exposure to sun and wind.
Fruits, vegetables, meats, and fish are commonly preserved in this manner including sun-dried tomatoes, beef jerky, and herbs and spices. We do not recommend preparing homemade, non-fermented sausages that are not fully cooked.
If you do prepare them, be sure the meat, especially pork, has been properly frozen to destroy trichinae and other parasites. Use a meat thermometer to help insure that meat is kept cold before cooking and that sausage is properly cooked. Cool the sausage quickly after cooking and keep in the refrigerator for short term storage or freezer for long term storage Busboom Store lightly cured fish days in the refrigerator or months in the freezer Luick Vacuum packaged meats, e.
You can protect your unborn child by not eating shark, swordfish, king mackerel, and tilefish that can contain high levels of methylmercury U. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often in recipes for "Nova style, "lox, kippered, smoked or jerky seafood.
These preparations are at risk for Listeria monocytogenes contamination U. At-risk consumers might want to avoid dry cured sausages because of the risk of E. Table 6. Shrimp, lobster, crab Should turn red and flesh should become pearly opaque. Scallops Should turn milky white or opaque and firm. Clams, mussels, oysters Cook until shells open. General Guidelines 6.
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