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Curing and Smoking Meats For Home Food Preservation Smoke

The document discusses post-processing methods for cured foods, specifically smoking and fermenting/drying. It describes three main smoking methods - hot smoking, cold smoking, and liquid smoke. Hot smoking cooks and smokes food simultaneously, while cold smoking occurs over longer periods at lower temperatures. Only cured foods should be cold smoked due to food safety risks. Some cured sausages like salami and pepperoni undergo fermenting and drying as additional preservation methods.

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243 views2 pages

Curing and Smoking Meats For Home Food Preservation Smoke

The document discusses post-processing methods for cured foods, specifically smoking and fermenting/drying. It describes three main smoking methods - hot smoking, cold smoking, and liquid smoke. Hot smoking cooks and smokes food simultaneously, while cold smoking occurs over longer periods at lower temperatures. Only cured foods should be cold smoked due to food safety risks. Some cured sausages like salami and pepperoni undergo fermenting and drying as additional preservation methods.

Uploaded by

Textiles Cañamas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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The National Center for Home Food Preservation

Guide and Literature Review Series:


Smoking and Curing

Curing and Smoking Meats for Home Food


Preservation
Literature Review and Critical Preservation Points

Document Use | Preface | Table of Contents | References

3. Post Processing of Cured Foods


Cured meats can be consumed as is or undergo further processing to achieve a final
product. Typically meats are smoked, fermented, or dried to complete the preservation
process.

3.1. Smoking

The smoking process both preserves and flavors food. Hams, bacon, salmon, herring,
and oysters are frequently smoked. It is important to make a distinction between
smoking for preservation (smoke cooking) and smoking for texture and flavor.
Generally there are three different methods of smoking foods: hot smoking and cold
smoking.

3.1.1. Hot Smoking

Hot smoking is done in the smokehouse or more modern electric kilns, usually over a
short period of time, just until the meat is cooked. The meat is cooked and smoked at
the same time over a burning fire or electric elements of a kiln.

3.1.2. Cold Smoking

“Cold Smoking” is done over a much longer period of time, e.g. 12-24 hours, over a
smoldering fire (below 85°F). Since foods are held in the temperature danger zone,
rapid microbial growth (40-140°F) could occur. Therefore, only those meat products
that have been fermented, salted, or cured, should be cold-smoked. Most cold-smoked
products should be cooked to an internal temperature of 160°F before they are eaten.
However, not all cold-smoked foods are treated this way, e.g., smoked salmon and
cold smoked mackerel, which are very delicately smoked for a long period of time and
remain raw even when eaten. The US FDA has published a description of a commercial
cold smoking process (US FDA 2001c). Most food scientists cannot recommend cold-
smoking methods because of the inherent risks and as such, at-risk consumers are
encouraged to avoid these foods (US FDA 2001a).

3.1.3. Liquid Smoke

Many consumers and commercial operations use liquid smoke to add smoke flavor to
their foods. Liquid smoke has advantages over traditional smoking in that it can be
more precisely controlled and the smoke flavor is instantaneous.
3.2. Fermenting and Drying

Fermenting and drying, as food preservation methods, are covered in separate National
Center for Home Food Preservation literature reviews. For the purposes of this review,
some cured sausages are also fermented and dried, e.g., salami and pepperoni.
Particular attention has been given to this category of sausage since it has been
responsible for several food poisoning outbreaks that were generally regarded as low
risk. Krizner (1998) provides a brief synopsis of the hazard analysis of dry fermented
sausages that have now been questioned by consumers and the USDA (USDA FSIS
1995b).

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Document Use | Preface | Table of Contents | References

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