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 (Yesterday at 5:52 am)Yesterday at 12:58 pm by Wade 13 176started by BReeL (1/8/17 at 5:42am)1/8/17 at 7:23am by BReeL 4 88started by ms4220 (1/1/17 at 7:36am)1/1/17 at 10:02am by ms4220 3 76started by shawn_woerlein (12/31/16 at 7:41am)12/31/16 at 10:31am by MyOwnIdaho 3 108started by novasbc (12/17/16 at 9:43am)12/26/16 at 9:44am by DaveOmak 4 120started by Jaydee (12/19/16 at 10:05am)12/24/16 at 1:30pm by 801Driver 7 194started by SmokingRev17 (12/22/16 at 10:19pm)12/23/16 at 11:18am by DaveOmak 4 143started by Mdboatbum (12/22/16 at 7:00am)12/22/16 at 4:53pm by Marctrees 11 205started by SmokinSally (12/17/16 at 11:53am)12/17/16 at 12:07pm by CrankyBuzzard 1 50started by Boat (12/10/16 at 11:09am)12/14/16 at 8:26pm by EdwardC 6 135started by novasbc (12/13/16 at 11:01pm)12/14/16 at 9:15am by novasbc 2 112started by DeerSlow (12/8/16 at 6:12am)12/8/16 at 4:06pm by DeerSlow 5 136started by DaveOmak (12/4/16 at 9:14am)12/4/16 at 9:14am by DaveOmak 0 4912/3/16 at 6:06pm by Marctrees 27 364started by worktogthr (11/30/16 at 9:51am)12/1/16 at 11:59am by dirtsailor2003 9 134started by Tolly (11/13/16 at 6:10am)11/17/16 at 9:04am by Tolly 5 18511/13/16 at 3:08am by Chef JimmyJ 31 58811/8/16 at 5:40am by Chef JimmyJ 20 249started by DiggingDogFarm (10/26/15 at 2:11pm)11/7/16 at 3:56pm by Sigmo 14 486started by Rookie59 (11/5/16 at 4:57pm)11/5/16 at 9:04pm by CrankyBuzzard 6 150started by DaveOmak (11/1/16 at 5:59am)11/2/16 at 10:12pm by bmudd14474 1 57started by xxSmokedOutxx (10/29/16 at 8:22am)11/2/16 at 6:38am by xxSmokedOutxx 9 112started by FloridaSteve (11/1/16 at 4:25pm)11/1/16 at 4:37pm by Chef JimmyJ 2 82started by Chris N (1/2/16 at 3:00pm)10/30/16 at 7:24pm by nepas 9 522started by DaveOmak (10/23/16 at 6:02am)10/23/16 at 6:02am by DaveOmak 0 44started by DaveOmak (9/17/16 at 12:02pm)10/22/16 at 12:50am by ChileRelleno 4 225started by wpg3ut (10/17/16 at 5:17pm)10/20/16 at 4:31pm by Chef JimmyJ 16 32410/19/16 at 6:22am by Wade 52 1,191started by DaveOmak (10/5/16 at 11:49am)10/11/16 at 2:56am by Wade 2 119started by gmack321 (9/4/16 at 6:37am)10/6/16 at 9:12pm by Tabitha 5 230started by sdivecliff (9/28/16 at 10:08am)10/2/16 at 6:50pm by sdivecliff 6 121started by maiko (9/13/16 at 5:55am)9/16/16 at 5:21pm by Chef JimmyJ 3 94started by Diely (9/5/16 at 9:03am)9/5/16 at 9:59am by Diely 4 180started by Charswifterie (8/13/16 at 8:40am)8/13/16 at 3:30pm by DaveOmak 6 127started by Ajax (7/22/16 at 9:11am)8/9/16 at 10:53pm by EdwardC 12 458started by Ajax (8/7/16 at 11:39am)8/9/16 at 9:15am by Chef JimmyJ 4 162started by Hillbilly Jim (8/3/16 at 3:41am)8/6/16 at 5:46am by Hillbilly Jim 6 182started by mike5051 (7/12/16 at 8:05pm)7/15/16 at 2:34pm by Chef JimmyJ 16 409started by klun88 (7/4/16 at 9:25am)7/11/16 at 2:30pm by Chef JimmyJ 3 359started by Pops6927 (6/26/16 at 10:12pm)6/27/16 at 7:29am by worktogthr 3 104started by CreoleSmoker (6/23/16 at 11:00pm)6/24/16 at 2:15pm by Chef JimmyJ 7 2546/12/16 at 10:38am by OkieDave 27 849started by brisketlover (6/10/16 at 8:07am)6/10/16 at 3:32pm by Chef JimmyJ 7 461started by Moikel (6/3/16 at 11:10pm)6/4/16 at 2:17pm by Chef JimmyJ 5 192started by JP61 (5/31/16 at 5:35pm)6/1/16 at 6:48pm by Venture 2 116started by Pirate0040 (5/30/16 at 8:28am)5/31/16 at 9:43am by Chef JimmyJ 1 151started by worktogthr (5/16/16 at 5:52pm)5/16/16 at 7:08pm by Venture 3 167started by JP61 (5/4/16 at 1:07pm)5/16/16 at 7:07pm by JP61 10 193started by fpmich (5/16/16 at 2:07am)5/16/16 at 3:09am by SmokinAl 1 104started by DaveOmak (4/21/16 at 4:39am)4/21/16 at 7:37am by Wade 5 91
- Food Safety
- Micro Smoker
- › Hello from London, Uk 16 minutes ago
- › Chris lilly injection question? 20 minutes ago
- › First Sausage in my MES30 26 minutes ago
- › 500 gal propane tank reverse flow smoker 2nd smoker i have built 42 minutes ago
- › The Cowboy Ribeye....Curious to know more about this cut? 1 hour, 5 minutes ago
- › first try curing - buckboard bacon 1 hour, 6 minutes ago
- › double post please delete 1 hour, 23 minutes ago
- › Why my Anova is the perfect smoker accessory 1 hour, 24 minutes ago
- › Catering for 125 people, looking for some advice 1 hour, 24 minutes ago
- › Are you taking the extra step to get the best meat? 1 hour, 28 minutes ago
- › 7-Gal. Mixer Attachment with Tilt by TripleQ
- › Blaz'n Grill Works "Gridiron" by FBI Van Outside
- › Pit Boss Grills 71820 Wood Pellet Grill by miked945
- › Masterbuilt 30" Black 20070511 by Vajinyan
- › Slow 'N Sear by ammaturesmoker
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by Dabnet795
- › Char Broil Offset Smoker American Gourmet Deluxe Grill by Face
- › Weber 7416 Rapidfire Chimney Starter by Cornman
- › Weber 781001 26.75-Inch One-Touch Gold Charcoal Grill by jesse624
- › Camp Chef SmokePro LUX Pellet Grill by Mohole15
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine
- › Seasonings & Marinades
- › Tying a Butcher's Knot