Making Your Own Curing Salts
Last edited: 2/12/13
- Micro SmokerLast edited: 9/29/13
- Smoked/Dutch Oven Southwestern Chicken & RiceLast edited: 12/26/11
- Overview Understanding Propane Gas SystemsLast edited: 4/29/11
- Cherry Dry Rub Recipe And ProcessLast edited: 9/22/12
Welcome to the Safety Forum...You can post questions regarding the Safety of anything here and it will be answered to the best of our ability and all are asked to contribute...However, There are a few Guidelines that should be taken into consideration when you post an answer...
Always try to keep USDA recommendation in mind when you answer...
Always take into consideration that the member asking the question, or others reading the question and answers, are not sure if they are risking the Health of themselves and loved ones and does not know what to do...
Read the post and give Complete and Detailed answers...Random statements that are Vague, General or nonspecific that can't be supported by anything other than, " That's the way my Grandmother did it." can be confusing and potentially dangerous...
Some Guidelines are Standard on SMF...It is important for your Safety, that any Meats that have been Punctured, Injected, Boned Rolled and Tied or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)
This is how the rule was established...
A Guideline like 40-140 in 4...aka the Rule (less letters than Guideline) is, Easy to remember, Provides a margin of Error, Has been gleaned from information provided by Multiple sources, including but not limited to, Professional Food service organizations, The American Culinary Federation, The ServSafe program, the USDA and Food Service Professionals with Years of Experience... Is, " 40 to 140*F in 4 " written down in any Government Food Service Law Manual, or Word for Word on any fore mentioned Website or Charter?...NO...But it Has been adopted by This Site and others to protect our members...
Just a bit on Curing Safety...
Curing meat involves the use certain Chemicals among them Salt, Sodium Nitrite and Sodium Nitrate...These are all critical in preventing the growth of several dangerous forms of Bacteria. To that end...
For Safety, the owners and staff of SMF don't support the Smoking of Meat at temperatures lower than 200*F unless a Cure containing Sodium Nitrite Cure #1 or Tender Quick is used...The addition of Cure allows for Smoking anywhere between 40 and 200*F for an extended period of time...The only Exception is Bacon or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more... To this end, Please don't post or follow recipes that are contrary to this...
Curing sausages to a dry or semi-dry state, such as pepperoni, salami, sopressata, Spanish chorizo and so on, in many cases, requires the use of a Sodium Nitrate/Nitrite blend, Cure #2, to produce the desired long cured items...Additionally a Temperature and Humidity controlled, Fermentation and Extended Curing must take place to reduce the Moisture content of the meat...This Requires Specialized Equipment that can maintain a Constant Relative Humidity and Temperature that is higher than that of a standard refrigerator...
There are Classic forms of Curing with just Salt, Prosciutto and Coppa come to mind, but they require a very specific set of Temperature and Salting Rules be followed and are not in any way a Beginner's undertaking. There is no reason we can't discuss age old techniques but please do not post general statements that make this type of Curing sound like they can be performed easily and under a broad spectrum of Temperature and Humidity conditions...
There are some Hot subjects that come up in Safety from time to time while Friendly debate is acceptable...Rude Arguing is not any kind of Fun and Threads may be Locked from time to time to allow a cooling off period...
Please be nice to one another... Disparaging Comments about another members Post, Education, Abilities or Intent...Is just not right and will have to be deleted with a Warning sent...Further infractions will be grounds for Suspension and/or Banning from the SMF...We all lose in this situation...
As new Questions arise or new Techniques are approved I will post additional information here...Enjoy and stay Safe...JJ
Thread Last Post Replies Viewsstarted by DaveOmak (5/18/17 at 4:48am)5/18/17 at 3:51pm by 3montes 2 43started by DaveOmak (5/11/17 at 1:36pm)5/14/17 at 8:40am by Bearcarver 6 167started by DaveOmak (5/11/17 at 1:37pm)5/12/17 at 9:00pm by Chef JimmyJ 4 96started by aninfortunate (5/3/17 at 5:07pm)5/9/17 at 8:36pm by dward51 13 284started by DaveOmak (5/9/17 at 4:31am)5/9/17 at 6:21am by atomicsmoke 1 67started by DaveOmak (5/9/17 at 4:34am)5/9/17 at 4:43am by LanceP 1 36started by DaveOmak (5/4/17 at 5:43am)5/4/17 at 5:40pm by DaveOmak 4 70started by DaveOmak (4/25/17 at 9:43am)5/2/17 at 8:35am by LowSlowJoe 6 835/2/17 at 8:18am by scubohuntr 26 305started by DaveOmak (5/1/17 at 8:56am)5/1/17 at 8:29pm by Chef JimmyJ 6 88started by jfsjazz (5/1/17 at 9:54am)5/1/17 at 12:39pm by jfsjazz 6 74started by DaveOmak (4/24/17 at 9:59am)4/25/17 at 8:45am by Submariner 6 131started by DaveOmak (4/24/17 at 9:54am)4/24/17 at 9:54am by DaveOmak 0 25started by phale (4/20/17 at 12:29pm)4/21/17 at 6:09pm by REMSR 8 151started by mstphrchrstphr (4/21/17 at 1:18pm)4/21/17 at 2:07pm by gary s 6 854/19/17 at 5:10am by DaveOmak 23 523started by McDuff04 (4/15/17 at 6:36am)4/18/17 at 8:04am by LowSlowJoe 5 107started by LowSlowJoe (4/14/17 at 7:10am)4/17/17 at 4:20am by LowSlowJoe 6 175started by jayweimer (4/8/17 at 1:49pm)4/9/17 at 4:07am by SmokinAl 3 904/3/17 at 11:46am by LowSlowJoe 33 3,027started by DaveOmak (4/1/17 at 8:56am)4/1/17 at 9:14am by greatfx1959 2 41started by DaveOmak (3/29/17 at 9:37am)3/29/17 at 12:49pm by johnmeyer 4 84started by DaveOmak (3/29/17 at 9:39am)3/29/17 at 10:58am by DaveOmak 2 58started by poolecw (3/25/17 at 5:16pm)3/25/17 at 11:49pm by gr0uch0 5 113started by DaveOmak (3/22/17 at 8:51am)3/22/17 at 8:51am by DaveOmak 0 39started by DaveOmak (3/20/17 at 7:58am)3/20/17 at 3:07pm by DaveOmak 3 943/20/17 at 12:02pm by Geezer 20 299started by DanMcG (3/10/17 at 9:47am)3/10/17 at 11:30am by tropics 4 112started by jazzy (9/20/11 at 10:52am)3/9/17 at 3:55am by Wade 10 4,4813/7/17 at 8:34am by Okie362 24 397started by DaveOmak (3/4/17 at 4:58am)3/4/17 at 4:58am by DaveOmak 0 32started by ElginPlowboy (3/1/17 at 9:46pm)3/3/17 at 2:28pm by Marctrees 12 333started by DaveOmak (2/28/17 at 6:15am)3/1/17 at 1:03pm by Geezer 16 379started by dirtsailor2003 (2/23/17 at 2:47pm)2/23/17 at 2:47pm by dirtsailor2003 0 46started by tide92 (2/18/17 at 11:59am)2/19/17 at 1:31pm by Noboundaries 1 102started by jaimeruns (2/18/17 at 7:32am)2/18/17 at 11:09am by jaimeruns 2 92started by cluckinchicken6 (2/9/17 at 6:48pm)2/11/17 at 6:31am by Bearcarver 15 293started by CrankyBuzzard (2/5/17 at 9:12am)2/9/17 at 11:50am by nepas 11 175started by Boat (12/10/16 at 11:09am)2/9/17 at 12:00am by JoakimEricsson 7 213started by atomicsmoke (2/8/17 at 6:14am)2/8/17 at 8:34pm by TardisSmoker 12 1802/6/17 at 9:21pm by Wade 61 5,154started by DaveOmak (2/5/17 at 9:43am)2/5/17 at 10:21am by dirtsailor2003 1 47started by tmc142 (1/29/17 at 3:09am)1/31/17 at 1:34pm by tmc142 3 114started by DaveOmak (1/29/17 at 7:56am)1/29/17 at 8:24am by nepas 2 88started by worktogthr (1/26/17 at 3:48pm)1/28/17 at 11:33pm by Chef JimmyJ 4 183started by dls1 (1/22/17 at 9:04am)1/23/17 at 12:13am by Chef JimmyJ 6 168started by DaveOmak (1/17/17 at 5:52am)1/21/17 at 9:21am by 416bigbore 16 361started by larson (1/20/17 at 6:16pm)1/20/17 at 7:11pm by larson 2 173started by BReeL (1/8/17 at 5:42am)1/8/17 at 7:23am by BReeL 4 124started by ms4220 (1/1/17 at 7:36am)1/1/17 at 10:02am by ms4220 3 93
- Food Safety
- Micro Smoker
- › Smoked Trout 4 minutes ago
- › Canadian bacon - dry brine 5 minutes ago
- › Pork shoulder picnic... sausage making??? 7 minutes ago
- › Hi-Temp JBWeld repair 8 minutes ago
- › Polish style smoker (wędzarnia) 20 minutes ago
- › Where in NC are you hailing from? 31 minutes ago
- › Low and Slow Smoked Prime at a real low temp? 36 minutes ago
- › First overnight smoke - pork shoulder 44 minutes ago
- › PP Style Nachos !! 50 minutes ago
- › Regular offset vs reverse flow offset vs vertical with side firebox 54 minutes ago
- › Grill Pro 31846 Propane Smoker by samwise
- › Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker by ScotTex
- › Primo Oval XL Ceramic Grill by ZombieKitty
- › DGO1176BDC-D Vertical Offset Charcoal Smoker by Tragusa113
- › Pit Boss Grills 71820 Wood Pellet Grill by AB Canuck
- › Pit Boss 71700FB Pellet Grill with Flame Broiler, 700 sq. in. by BDawg
- › Traeger Industries, Inc. Timberline 850 by Submariner
- › Traeger Junior Pellet Grill by ednosnaws
- › Big Green Egg Kamado Grill MiniMax Portable Outdoor Smoker barbeque... by jshillin
- › Vision Grills Classic Kamado Charcoal Grill 596 Sq. In. Cooking... by THood
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer