FP Lesson 4 Week 4

DEPARTMENT OF EDUCATION
SCHOOL DIVISION OF RIZAL

SAN MATEO SUB-OFFICE
SAN MATEO NATIONAL HIGH SCHOOL
Food Processing
Week 4 Lesson 4
Every learner’s future is our commitment.

Preparing Raw Materials for

Salting and Curing

Salt
• is a white crystalline substance which is
used for seasoning or preserving food.

Salting and Curing

Salting is the preservation of food with dry edible salt. It is
related to pickling in general and more specifically to brining
(preparing food with brine, that is, salty water) and is one
form of curing.
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.
Salt as a Preservative


Prepare Salting and Curing Solutions
and Mixtures
Salt has been used as a preservative for ages, and works to

preserve food in two ways:
1. Salt dries food. Salt draws water out of food and dehydrates it. It
is used to preserve beef jerky by keeping it dry, and it prevents butter
from spoiling by draw.

Prepare Salting and Curing Solutions
and Mixtures
Salt has been used as a preservative for ages, and works to

preserve food in two ways:
2. Salt kills microbes. High salt is toxic to most (not all) microbes
because of the effect of osmolarity, or water pressure. In very high
salt solutions, many microbes will rupture due to the difference in
pressure between the outside and inside of the organism. High salt
can also be toxic to internal processes of microbes, affecting DNA
and enzymes. Solutions high in sugar also have the same effects on
microbes, which is why it is used as a preservative of foods, such as
jams and jellies.
Itlog na maalat

Itlog na Maalat Recipe
Ingredients:
8 fresh duck eggs
(or chicken eggs) 4 cups water 1-1/2 cups salt

Instructions:
1. Carefully place the eggs in a small mouth jar (or glass) container with a
tight lid. Make sure not to get tiny cracks on the shells. Set it aside.

2. In a saucepan, fill in with the water and bring to boil. Add the
salt gradually and stir until the salt is completely dissolves.
Remove from heat and set aside to completely cool.

3. Pour the cooled salted water over the eggs in the bottle,
make sure the eggs are completely submerged in the water.

4. Cover it tightly with a bottle lid and store the container in a dark
place for at least 3 weeks. (To test the saltiness of the egg, take out
one egg from the container after 13 days. Boil the egg over medium-
low heat for 30 minutes (salted eggs take more time to cook than
regular eggs).

5. Let cool for a few minutes and peel the shell and taste.

6. If you like the saltiness of the egg, you may now take out the other
eggs from the container and boil them for 30 minutes. Let cool. Enjoy
your Homemade Salted Eggs!
Notes: Let them cool and store in the refrigerator. But, if you want the eggs to be
saltier to taste, you can leave the salted eggs in the container for another 2 weeks.


• Sample pictures for this activity.



Curing
A. Pickle curing - In pickle curing, salt, sugar, nitrite, and often
phosphate and ascorbic acid are mixed in water to form a pickle
solution. This solution can be introduced into the meat in one of
the following four ways:

• 1. Stitch Pumping - A single needle with multiple openings or multiple
needles with single openings may be used to inject the pickle solution into
the meat. Most commercially produced meat is cured using the multiple
needle method, which more evenly distributes the pickle solution. Curing is
hastened using this method, as the curing takes place from inside as well
as outside the meat. Following stitch pumping, pork bellies go directly into
the smokehouse, while larger, thicker cuts (hams, etc.) may be held
several hours before smoking

Stitching
Pumping:
https://youtub
e.com/watch
?
v=317g2RYF
xNA

2. Artery Pumping -This procedure is limited to the curing of hams,
and in some cases, arm or shoulder picnics. During processing, a
pickle solution is injected into an artery and distributed throughout
the cut via the vascular sys-tem. In fast-moving commercial plants,
this pumping procedure requires only 24 hours.

Artery
Pumping:
https://www.yout
ube.com/watch?
v=b-
EWXtjLbCk&t=1
66s

• 3. Tumbling/massaging - Many processors utilize machines that resemble
a concrete mixer to tumble or massage cuts as they are cured. Tumbling /
massaging hastens cure absorption and aids in extraction of the myofibrillar
protein myosin, which acts as a "glue" to hold pieces of meat together. Most
boneless hams are processed this way. After several hours of tumbling, the
hams go directly to the smokehouse.

Tumbling:
https://www.yo
utube.com/wa
tch?
v=Qvp82e7fR
Yw

4. Vat curing - Meat is submerged in a vat containing pickle solution
until the solution completely penetrates the meat. Used mostly by
smaller-size processing plants, this method of curing takes more time
(nine days per inch of thickness of cuts), requires more space, and
necessitates higher inventories of meat than other pickle-curing
methods.

Vat Curing:
https://www.yo
utube.com/wa
tch?
v=b5ecZe2jU
Wk

B. Dry curing - Water is not added to a dry cure. Rather, the dry curing ingredients,
including nitrate, are rubbed onto the surface of the meat and the curing ingredients
migrate into the muscle by osmosis. Excess liquids are removed as they accumulate.
Meat cured by this process has an extended shelf life, even in the absence of
refrigeration. To some the final product of dry-curing is considered very salty The color
of meat cured in this manner is darker and the final product is firmer and drier than
pickle-cured products. Dry-cured products often command a premium price because
more time is required for processing (seven days per inch of thickness), the yield is
lower, and the products are not as readily available as those made by the other
methods described earlier.

Dry Curing:
https://www.yo
utube.com/wa
tch?
v=azGOH6Q
UzQY

Basic Dry-Curing Recipe
Prep Time:
• 10-15 minutes of work
• 3+ days of curing
• 2-24 hours of cooking
Ingredients:
• Beef, Pork, Chicken etc. (whole muscles and not ground meat)
• Salt (non-iodized), Sugar (white and/or brown)
• Curing salt #1 (aka pink salt, Prague powder, sodium nitrite)
• Spices/flavorings Equipment: Scale Smoker (optional)

• Instructions:
1. Mix up a basic cure of salt (non-iodized), sugar (brown or white),
and curing salt #1 (sodium nitrite): 2 parts salt to 1-part sugar and
10% curing salt #1 compared to the weight of the salt. Example:
100 g salt, 50 g sugar and 10 g curing salt #1. It is best to mix up
a large amount of this basic cure. It will keep for up to a year in
an airtight container.
2. Weigh the meat you wish to cure. Place in a large bowl.
3. Weigh out 33g of basic cure for each kilogram (1000 g) of meat.
Add additional spices of your choice and/or more sugar to this
cure. Example: meat weighs 800g or .8 of a kg. Multiply .8 x 33 =
26.4g of cure.
4. Add basic cure and any additional spices to bowl and fully
coat the meat.
5. Place meat and spices and juices from bowl into a food safe
container or bag.
6. Store covered in fridge at least 1 day for each half inch of
thickness. You may cure for up to a week longer if needed.
It is recommended to turn the meat each day or 2 days to
allow all sides to sit in the brine that will develop.
7. Smoke the meat. The curing allows you to safely cold
smoke long periods of time at temperatures.

FP Lesson 4 Week 4

Uploaded by

Copyright:

Available Formats

FP Lesson 4 Week 4

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FP Lesson 4 Week 4

Uploaded by

Copyright:

Available Formats

DEPARTMENT OF EDUCATION

SCHOOL DIVISION OF RIZAL

Every learner’s future is our commitment.

Preparing Raw Materials for

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Salting and Curing

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Salt has been used as a preservative for ages, and works to

Every learner’s future is our commitment.

Salt has been used as a preservative for ages, and works to

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

Every learner’s future is our commitment.

You might also like