Hello all,
Just a question that's been bugging me:
In the olden days, people would hang their meat in the smoking room, attic etc and just let it get more and more smoked.
If cure number 1 were used, at what point would it no longer protect the meat from the botulism risk?
Or should cure number 2 have been used in those circumstances?
Is there a cut off point in time which determines when you should decide to use cure 2 instead?
Also, after smoking I like to hang my meat a few days. Are there any temperature parameters that I should be observing?
Any ideas?
Thanks
Ursula
Cure 1 or 2
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Ursula, hope all is going well in your neck of the woods.
I just posted some material that may answer some of the questions you may have.
http://wedlinydomowe.pl/en/viewtopic.php?p=12595#12595
If this doesn't help, we'll find some more answers for you.
Best Wishes,
Chuckwagon
I just posted some material that may answer some of the questions you may have.
http://wedlinydomowe.pl/en/viewtopic.php?p=12595#12595
If this doesn't help, we'll find some more answers for you.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Baconologist
- Passionate
- Posts: 385
- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey
It is here that I will add a question. Will solid pieces of meat such as bacon I should think that and bacterial contamination would be on the surface unless the interior had been penetrated. Certain bacteria are present in the meat and others are introduced. I understand that the curing salts will diffuse into the meat and reduce the available water and drying in the smoke house will also reduce the AW. So my question is: do we ever annihilate the bacteria or do we succeed only in inactivating them.
Ross- tightwad home cook
cure 1 or cure 2
Baconologist,
Thank you! That makes it all really clear. I think I should have been using Cure 2 for my last loins as they have been smoking/hanging a couple of weeks now. Will get them in the vac bags today.
And great question Ross.
Thanks again
Ursula
Thank you! That makes it all really clear. I think I should have been using Cure 2 for my last loins as they have been smoking/hanging a couple of weeks now. Will get them in the vac bags today.
And great question Ross.
Thanks again
Ursula