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
Food Safety - Page 4
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 Falcon1 (7/1/14 at 12:49pm)7/1/14 at 7:00pm by bobank03 2 84started by DaveOmak (7/1/14 at 7:42am)7/1/14 at 7:42am by DaveOmak 0 64started by TOOLfan (6/17/14 at 12:08pm)6/17/14 at 1:14pm by DaveOmak 2 126started by worktogthr (6/14/14 at 6:06pm)6/15/14 at 6:06am by worktogthr 13 953started by Mdboatbum (6/7/14 at 6:13pm)6/8/14 at 7:23am by dirtsailor2003 2 130started by DaveOmak (6/2/14 at 11:33am)6/3/14 at 1:58pm by txfshrmn 2 132started by DerrikMo (5/24/14 at 7:41pm)5/26/14 at 6:02am by DerrikMo 9 880started by worktogthr (5/24/14 at 6:18am)5/24/14 at 8:30am by worktogthr 3 185started by DaveOmak (5/21/14 at 6:51am)5/21/14 at 6:51am by DaveOmak 0 107started by DaveOmak (5/20/14 at 6:39am)5/20/14 at 7:01am by BlueWhisper 4 321started by Morning Wood (5/16/14 at 6:42am)5/16/14 at 9:16am by DaveOmak 1 93started by jefespurg (5/6/14 at 3:31pm)5/7/14 at 5:53pm by jefespurg 5 173started by jefespurg (5/6/14 at 3:52pm)5/6/14 at 4:11pm by Chef JimmyJ 3 84started by alblancher (4/28/14 at 1:46pm)4/28/14 at 2:40pm by jarjarchef 2 184started by DaveOmak (4/21/14 at 7:47am)4/27/14 at 6:02am by fire in the hole 5 145started by BlueWhisper (4/26/14 at 5:34am)4/26/14 at 11:36am by Bearcarver 4 138started by Wes W (11/1/13 at 6:51am)4/26/14 at 5:14am by BlueWhisper 18 988started by upsman (4/23/14 at 4:47pm)4/25/14 at 6:20am by Bearcarver 8 2364/18/14 at 2:02am by Wade 26 2,5954/17/14 at 7:38pm by JP61 91 1,989started by dkite22 (4/3/14 at 5:04am)4/3/14 at 6:29am by mtm29575 1 1423/31/14 at 12:43pm by JP61 29 1,928started by SB59 (3/20/14 at 6:26am)3/23/14 at 6:08pm by SB59 7 798started by SB59 (3/19/14 at 3:12pm)3/20/14 at 6:24pm by SB59 11 287started by DaveOmak (3/3/14 at 6:14am)3/3/14 at 8:14am by WaterinHoleBrew 2 150started by Trikefreak (1/12/14 at 5:00am)3/1/14 at 3:36am by DiggingDogFarm 11 485started by Slicktraveler (2/27/14 at 9:27am)2/28/14 at 5:11pm by AJBert 6 2,480started by Chuckles (2/21/14 at 6:09pm)2/22/14 at 9:03pm by Chuckles 2 101started by DaveOmak (2/5/14 at 8:57am)2/21/14 at 9:16am by DaveOmak 11 582started by DaveOmak (2/6/14 at 7:11am)2/6/14 at 7:17pm by Venture 3 241started by BuffsBBQ (3/18/12 at 2:27pm)2/3/14 at 7:04am by hestonallcorn 7 2,712started by DaveOmak (1/23/14 at 7:02am)1/30/14 at 11:50am by DaveOmak 9 175started by SB59 (1/12/14 at 6:59am)1/19/14 at 4:29pm by Chef JimmyJ 2 557started by jrgrayson (1/4/14 at 5:51am)1/4/14 at 6:24am by Chef JimmyJ 3 374started by Levi (1/1/14 at 8:20am)1/1/14 at 3:27pm by Knotfree 5 285started by KES9799 (12/31/13 at 4:11pm)1/1/14 at 6:12am by DaveOmak 4 195started by estroner (12/14/13 at 4:42pm)12/19/13 at 3:55am by scooper 6 27012/15/13 at 2:23pm by Phillip P Smith 35 3,915started by REDWOOD CARLOS (12/14/13 at 4:08pm)12/14/13 at 5:28pm by cliffcarter 1 125started by BlackLocust (11/23/13 at 10:32am)12/4/13 at 3:54am by Chef JimmyJ 7 635started by perryb (11/24/13 at 6:03pm)12/4/13 at 3:43am by Chef JimmyJ 9 235started by rlk438 (11/27/13 at 9:16pm)12/1/13 at 7:27am by dward51 6 33911/30/13 at 6:21am by Chef JimmyJ 125 2,994started by DiggingDogFarm (11/14/13 at 6:33am)11/15/13 at 4:34am by DiggingDogFarm 5 346started by bagbeard (11/14/13 at 12:42pm)11/14/13 at 10:00pm by bagbeard 10 324started by RealBigSwede (11/3/13 at 7:41am)11/3/13 at 11:18am by RealBigSwede 2 5,014started by knightsilver (8/8/13 at 4:36pm)10/31/13 at 10:18am by Andrew Nill 13 811started by grillsmoker (10/21/13 at 1:25pm)10/22/13 at 9:27am by DaveOmak 3 295started by Psycho Dad (10/19/13 at 2:05pm)10/20/13 at 11:09am by eman 7 190started by bgosnell151 (9/1/13 at 2:58am)10/16/13 at 11:48am by Venture 9 308
- Food Safety
- Micro Smoker
- › My first build. 6 minutes ago
- › Apple Dumpling!!!! 12 minutes ago
- › Just a "Little" pulled pork 14 minutes ago
- › It's what's for dinner 26 minutes ago
- › Brisket time! 33 minutes ago
- › 275 gallon tank smoker 34 minutes ago
- › practicing 37 minutes ago
- › PABEEF 40 minutes ago
- › Cold smoke attachment and bacon 41 minutes ago
- › Cord n blu's. 50 minutes ago
- › OKLAHOMA JOE'S LONGHORN TRIPLE (3) BURNER by wbf610
- › Traeger Texas Pellet Grill by ammaturesmoker
- › OKLAHOMA JOE'S LONGHORN SMOKER by Joseph Varaksa
- › Smokin-it model 3 by smokin-pete
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona