By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Curing comprises four phases: fabrication, cure application, cure penetration, and drying. Table 11.1 describes these four distinct phases.
Phase | Description | Preparation |
1. Fabrication |
The meat is prepared to receive the cure. |
Fabrication may include some or all of these procedures:
After fabrication, the product is washed and blotted dry. |
2. Cure Application |
Curing compound is applied to the meat. |
Application methods vary according to type of cure (dry or brine) and product being cured, and are covered in detail for each type of cure later in this chapter. |
3. Cure Penetration |
The meat is left in contact with the curing compound for a specific length of time. |
For most modern products, cure penetration occurs under refrigeration. Some products require maintenance during cure penetration, while others are simply left alone to cure. |
4. Drying |
Whether the cure is a brine or a dry cure, when cure penetration is complete, the exterior of the product will be wet. Thus, it is necessary to air-dry the surface of the cured meat. |
If residue of a dry curing compound is still clinging to the meat, it is brushed off or washed off before drying. Cured meats are placed on a rack or hung from hooks or rods. A drip pan is placed underneath to catch any fluids the meat exudes during the drying period. Air-dry under refrigeration or in a cool, temperature-controlled, humidity-controlled drying room. A fan may be directed on the products to speed the process. |
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