Brines and cures or salting is a method of
preserving food and has been practiced since antiquity. Probably the first
preserved foods may have come about by accident- fish drying on the seashore, either dried for future use
or became rotten, unfit for eating.
INGREDIENTUSED FOR PRESERVING
Salt
The salt most commonly used the World over is the common salt or Sodium Chloride. Salt changes foods, by drawing out water, blood and other impurities. In doing so, it preserves them, making them less susceptible to spoilage and rot.
The important role played by salt is:-
OSMOSIS-is the movement of water through a semi-permeable membrane, such as the cell walls of plant and animal, in order to equalize the concentrations of a solute (typically salt) on both sides of the membrane. This is known as osmotic pressure. Plant and animal cells contain relatively weak solutions of natural salts. Bacteria and other micro nutrients thrive in such solutions, drawing in nutrients through the cell walls. If however these cell walls are exposed to a strong salt solution the outward osmotic pressure created by the strong solution prevents them from feeding and thus from reproduction, there by their activity is inhibited and decay is prevented.
DEHYDRATION-The presence of „free‟ water is one of the indicators of a food‟s relative susceptibility to spoilage through microbial action. In order to increase the shelf life it is important to remove as much excess water as possible. Salt has a dehydrating effect on foods by attracting the free water and making it unavailable to microbes. Exposure to air or heat for controlled periods allows the water to evaporate, reducing the overall volume and weight of the food.
FERMANTATION-Decay in foods is also caused by enzymes naturally present in foodstuff as well as by living micro-organisms. Salt stops all enzymatic action by upsetting the electrical balance of the liquid in which they act. The strength of the salt solution is important. Some micro-organism can tolerate strong solutions of salt. Among these are certain lactic acid producing bacteria, which, rather causing decay, bring about beneficial fermentations. For this reason just the right amount of salt is used so as to kill all harmful pathogens and allowing these to grow. The lactic acid produced by these bacteria, itself safeguards it from bad bacteria. Eventually the acid becomes so concentrated that even these bacteria die and fermentation stops ant the food keeps, however the foods flavour is changed.
DENATURING PROTEINS-salt inevitably changes the structure of proteins in food. Smooth foods become grainy and firm foods may soften.
CURING SALTS
For thousands of years humans have been eating meat cured with unrefined salt. Those meats took on a reddish colour. However the reason for this colour change was discovered, only in the 20th century by German scientists who proved how nitrates and nitrites compounds already present in unrefined salts cause cured meats to redden.
Sodium nitrate or NaNO2 gradually break down inside the cured foods, but by the time they lose their effectiveness the curing and in some cases smoking procedures are finished, the food is then cooked or refrigerated and the food remains safe. However in the case of Prosciutto and some Salamis a stronger chemical Sodium Nitrate (NaNO3) is used as they breakdown more slowly than Nitrites and therefore are effective for a longer time. Potassium Nitrate or saltpetre is sometimes used, but it is not safe and since 1975 has been banned as a curing agent in commercially prepared cured meats. Nitrites and nitrates are the subject of controversy regarding their safety as substances known as "nitrosamines" are formed when they are subjected to high heat, and are known to cause Cancer, but their use makes foods safe from Botulism infection.
Two special mixtures are generally used for curing purposes:
Tinted Cure Mix (T.C.M.) or Pink Cure or Prague Powder.
Prague Powder is a commercially-sold salt mixture used in preserving meat. It is a generic term, not a trademarked name. The mixture is sold dyed pink to avoid confusion in homes with table salt.
The mixture contains nitrites to give meat its pink colour, and prevent botulism. The nitrites break down into nitric oxide and then dissipate. Ultimately, what is produced in the meat is nitric oxide, which combines with myoglobin protein to give a pleasing red or pink colour to the meat. As appealing as that benefit is, it's a minor one compared to the prevention of botulism.
Two versions of Prague Powder are sold; you cannot swap one for the other.
Prague powder #1-is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-caking
elements.
It is used for all curing other than dry cure. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use.
Prague powder #2
Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements. It is mostly for dry curing (e.g. products that require no cooking, refrigeration or smoking.) These meat products typically take a longer time to cure. You mix with cold water to use, using 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg.)Certain strains of micrococcus bacteria ferment the nitrate in Prague Powder #2, converting it to nitrite. Prague Powder #2 lasts longer in food, because while the nitrite turns into nitric oxide and dissipates, the nitrate instead has to first break down into nitrites before it can dissipate as nitric oxide, thus you have a preservative present for longer.
SUGARS
Ordinary white sugar and other forms of sugar, including corn syrup, honey, and maple sugar is used in some cures. Using less sweet forms of sugar, such as corn syrup and dextrose, provides the advantage of sugar without adding too much sweetness.
Sweeteners are used for:
INGREDIENTUSED FOR PRESERVING
Salt
The salt most commonly used the World over is the common salt or Sodium Chloride. Salt changes foods, by drawing out water, blood and other impurities. In doing so, it preserves them, making them less susceptible to spoilage and rot.
The important role played by salt is:-
OSMOSIS-is the movement of water through a semi-permeable membrane, such as the cell walls of plant and animal, in order to equalize the concentrations of a solute (typically salt) on both sides of the membrane. This is known as osmotic pressure. Plant and animal cells contain relatively weak solutions of natural salts. Bacteria and other micro nutrients thrive in such solutions, drawing in nutrients through the cell walls. If however these cell walls are exposed to a strong salt solution the outward osmotic pressure created by the strong solution prevents them from feeding and thus from reproduction, there by their activity is inhibited and decay is prevented.
DEHYDRATION-The presence of „free‟ water is one of the indicators of a food‟s relative susceptibility to spoilage through microbial action. In order to increase the shelf life it is important to remove as much excess water as possible. Salt has a dehydrating effect on foods by attracting the free water and making it unavailable to microbes. Exposure to air or heat for controlled periods allows the water to evaporate, reducing the overall volume and weight of the food.
FERMANTATION-Decay in foods is also caused by enzymes naturally present in foodstuff as well as by living micro-organisms. Salt stops all enzymatic action by upsetting the electrical balance of the liquid in which they act. The strength of the salt solution is important. Some micro-organism can tolerate strong solutions of salt. Among these are certain lactic acid producing bacteria, which, rather causing decay, bring about beneficial fermentations. For this reason just the right amount of salt is used so as to kill all harmful pathogens and allowing these to grow. The lactic acid produced by these bacteria, itself safeguards it from bad bacteria. Eventually the acid becomes so concentrated that even these bacteria die and fermentation stops ant the food keeps, however the foods flavour is changed.
DENATURING PROTEINS-salt inevitably changes the structure of proteins in food. Smooth foods become grainy and firm foods may soften.
CURING SALTS
For thousands of years humans have been eating meat cured with unrefined salt. Those meats took on a reddish colour. However the reason for this colour change was discovered, only in the 20th century by German scientists who proved how nitrates and nitrites compounds already present in unrefined salts cause cured meats to redden.
Sodium nitrate or NaNO2 gradually break down inside the cured foods, but by the time they lose their effectiveness the curing and in some cases smoking procedures are finished, the food is then cooked or refrigerated and the food remains safe. However in the case of Prosciutto and some Salamis a stronger chemical Sodium Nitrate (NaNO3) is used as they breakdown more slowly than Nitrites and therefore are effective for a longer time. Potassium Nitrate or saltpetre is sometimes used, but it is not safe and since 1975 has been banned as a curing agent in commercially prepared cured meats. Nitrites and nitrates are the subject of controversy regarding their safety as substances known as "nitrosamines" are formed when they are subjected to high heat, and are known to cause Cancer, but their use makes foods safe from Botulism infection.
Two special mixtures are generally used for curing purposes:
Tinted Cure Mix (T.C.M.) or Pink Cure or Prague Powder.
Prague Powder is a commercially-sold salt mixture used in preserving meat. It is a generic term, not a trademarked name. The mixture is sold dyed pink to avoid confusion in homes with table salt.
The mixture contains nitrites to give meat its pink colour, and prevent botulism. The nitrites break down into nitric oxide and then dissipate. Ultimately, what is produced in the meat is nitric oxide, which combines with myoglobin protein to give a pleasing red or pink colour to the meat. As appealing as that benefit is, it's a minor one compared to the prevention of botulism.
Two versions of Prague Powder are sold; you cannot swap one for the other.
Prague powder #1-is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-caking
elements.
It is used for all curing other than dry cure. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use.
Prague powder #2
Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, .64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements. It is mostly for dry curing (e.g. products that require no cooking, refrigeration or smoking.) These meat products typically take a longer time to cure. You mix with cold water to use, using 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg.)Certain strains of micrococcus bacteria ferment the nitrate in Prague Powder #2, converting it to nitrite. Prague Powder #2 lasts longer in food, because while the nitrite turns into nitric oxide and dissipates, the nitrate instead has to first break down into nitrites before it can dissipate as nitric oxide, thus you have a preservative present for longer.
SUGARS
Ordinary white sugar and other forms of sugar, including corn syrup, honey, and maple sugar is used in some cures. Using less sweet forms of sugar, such as corn syrup and dextrose, provides the advantage of sugar without adding too much sweetness.
Sweeteners are used for:
·
Overcoming the harshness of salt in the cure.
·
Balance the overall flavour.
·
Counteract bitterness.
·
Help stabilize colour in cured meats.
·
Increase water retention in the finished product.
· Provide a good nutrient source for fermentation.
HERBS, SPICES AND OTHER FLAVOURINGS
Nearly any spice or flavourings that are used in
cooking may be used in curing. Some traditional herbs and spices used are
garlic, pepper, coriander, caraway, nutmeg, mace, dry mustard, cinnamon, all
spice, cardamom, etc. in addition, ingredients such as dry and fresh chillies,
infusions and essences, wines and vinegars may also be incorporated to give a
contemporary appeal.
FUNCTOINS OF CURING
Curing is done
for the following reasons:-
- For fixing of colour so as to give meat a nice colour. The nitrous oxide obtained from reduction of nitrite reacts with haemoglobin and myoglobin to form nitric oxide haemo or myoglobin, which upon heating or maturing is converted to the bright pink nitrosylmyochromogen.
- To alter and improve flavour.
- Provides antioxidant function.
- Provides protection from Clostridium Botulism.
- To retard the development of rancidity.
- To make the texture rougher.
- To improve shelf life.
CURING METHODS
The two basic methods of cures are DRY CURES and
WET CURES or BRINEs.
DRY CURES
Probably the oldest method still used. In a dry
cure the cure ingredients are mixed together and packed or rubbed over the food
product to coat it completely. The length of time required for dry curing meats
depends on their thickness. Whole Joints may take as long as 45 days, in such
long cures the food is repeatedly turned and rubbed with the cure mixture in
order to maintain uniform contact.
WET CURES or BRINES
When salt and other curing agents are dissolved
in water you get brine. To make brine you may use hot water or even bring the
brine to simmer to infuse the spices or other aromatics. However the brine must
be thoroughly chilled before you use it to cure foods. The simplest way to use
brine is to immerse the food in brine, may be by using weights and let it soak
until the cure is complete. However, brine may take a long time to penetrate to
the center of large items such as ham. To hasten the process brine may be
pumped or injected into the meats to make sure it penetrates evenly. After
injecting the Joint may then be soaked in brine as well. Commercial operations
use multiple needle injection method. The length of time required for wet
curing depends on the size and thickness of the item. Fresh brine should be
made for each batch of cured items, do not reuse brines.
PELLICLE
Before cured foods are smoked, they should be
allowed to air dry long enough to form a tacky skin, known as pellicle. The
pellicle plays a key role in producing excellent smoked items. It acts as a
protective barrier for the food and also plays a role in capturing the smoke‟s
flavour and colour. The exterior of the item must be sufficiently dry if smoke
is to adhere.
SMOKING
Smoking has been used as a way of drying and
preserving food since prehistoric times. Smoking does have some preservative
effects, but for modern cooking, it is more important for the flavours that it
gives to meats, poultry and seafood. Even smoked chesses and vegetable are
relished for their special flavours.
Basic rules for smoking:
- Do not smoke meats, poultry and fish that have not been cured, without the preservative effects of curing, smoking could be unsafe.
- Foods must be air dried after curing and before smoking.
- In order to smoke foods a “Smoker” is necessary. The basic feature shared by each type of smoker is a smoke source, a smoke chamber where the food is exposed, circulation and ventilation.
- The wood used for smoking could be Hickory, Oak, Walnut, Chestnut, apple, wood from citrus trees, etc. In order to produce a rich, aromatic smoke soft woods must be avoided.
- In addition to various hardwoods other flammable materials like teas, herbs, stems, whole spices, corn husks, fruit peels and peanut shells, may be added. Wood must be free from oil or charcoal.
Types of SMOKING
There are two types of smoking; they are Cold
smoking and Hot smoking. In cold smoking the temperature inside the smoke house
is kept at or below 30 degree Celsius. At these temperatures, the food take on
the flavour of the smoke but are not cooked.
In hot smoking the temperature in the smoke house
may be as high as 90 degree C, for fish and poultry. These temperatures are
high enough to cook the foods being smoked. Higher temperatures tend to cause
excessive shrinkage. Foods may be hot smoked until they reach an internal
temperature of 150 to 163 degree C, to ensure that they are fully cooked.
To summarize, the smoking process consists of the
following steps:-
- Curing (dry or wet)
- Air drying
- Smoking (hot or cold)
MARINADES
To marinade means to soak a food product in a
seasoned liquid in order to:
- Flavour the product
- Tenderize the product.
- Lessen the cooking time.
- To increase the shelf life.
The tenderizing effect of acids in the marinade
is relatively small but essential. The marinade can also serve as the cooking
medium and become part of the sauce.
Marinades must have the following 3 categories of
ingredients:-
- OIL helps to preserve the meats moisture besides providing flavour.
- ACIDS from vinegar, lemon juice or wines helps to tenderize protein foods by breaking them down, however employing strong acids may partially coagulate the protein of meat making it seem partially cooked. It also carries flavours into the product.
- FLAVOURING a wide choice is available from a range of herbs and spices depending on the purpose.
TYPES or KINDS of MARINADES
- Cooked used when long keeping quality is important. Modern refrigerations have made cooked marinades less widely used. An advantage of cooked marinades is that spices release more flavour into the marinade.
- RAW most widely used for long Mari nation under refrigeration.
- INSTANT marinade may be used within a few minutes.
- DRY marinade also called dry rub or a spice rub is a mixture of salt, spices and herbs made into a paste using oil or garlic. This mixture is rubbed onto the surface of the meat, poultry or fish. The item is then refrigerated to allow it time to absorb its flavours. The rub may be left on the item or scraped off before cooking.
The word is derived from Latin “marinus”
referring to the brine that was used in ancient times.
Carbonade marinades use beer instead of wine.
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