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 2
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 Craig Sexton (12/19/15 at 7:13pm)12/21/15 at 4:15pm by Chef JimmyJ 10 216started by DaveOmak (12/19/15 at 8:27am)12/21/15 at 1:32pm by CrankyBuzzard 8 352started by worktogthr (12/16/15 at 7:09am)12/16/15 at 3:42pm by dirtsailor2003 10 246started by williemo (12/9/15 at 8:32pm)12/12/15 at 10:33pm by WaterinHoleBrew 2 153started by DaveOmak (12/12/15 at 7:05am)12/12/15 at 7:05am by DaveOmak 0 78started by tbakko (12/16/11 at 10:07am)12/9/15 at 8:40am by HalfSmoked 14 64,034started by worktogthr (11/28/15 at 10:53am)11/29/15 at 3:08pm by Brekar 6 199started by DaveOmak (11/21/15 at 8:32am)11/28/15 at 1:31pm by Chef JimmyJ 16 588started by hdbrs (11/15/15 at 6:09am)11/15/15 at 7:24am by DaveOmak 2 154started by Scarbelly (11/21/11 at 7:43am)11/3/15 at 9:24pm by Chef JimmyJ 15 1,250started by dennyman100 (10/31/15 at 7:26am)10/31/15 at 11:41am by dennyman100 4 221started by FloridaSteve (10/30/15 at 11:04am)10/30/15 at 5:46pm by FloridaSteve 3 195started by DiggingDogFarm (10/26/15 at 2:11pm)10/28/15 at 1:21pm by Mark2014 13 385started by Mark2014 (10/27/15 at 10:10am)10/27/15 at 10:10am by Mark2014 0 100started by rgautheir20420 (2/24/15 at 10:04am)10/23/15 at 8:35am by Smokin Sid 13 276started by DaveOmak (10/23/15 at 4:55am)10/23/15 at 5:49am by siege 1 126started by ajh86 (10/17/15 at 10:25pm)10/22/15 at 1:36pm by Pops6927 5 237started by DaveOmak (10/15/15 at 8:32am)10/16/15 at 1:09am by Chef JimmyJ 5 84started by hdbrs (10/13/15 at 2:46pm)10/14/15 at 5:49am by jirod 8 240started by therealAntonio (10/12/15 at 3:16am)10/12/15 at 5:48am by Chef JimmyJ 3 16110/8/15 at 3:03pm by mummel 28 769started by fireandsmoke (10/4/15 at 5:57am)10/4/15 at 1:06pm by Lemans 4 214started by FloridaSteve (9/29/15 at 7:31pm)10/1/15 at 1:36pm by mneeley490 9 411started by chris1164 (9/11/15 at 5:10am)9/18/15 at 9:31pm by Chef JimmyJ 5 3739/15/15 at 5:25pm by inkjunkie 28 822started by jsk53 (9/10/15 at 12:58pm)9/10/15 at 10:00pm by jsk53 3 120started by mtodriscoll (9/2/15 at 7:11am)9/3/15 at 11:43am by Chef JimmyJ 6 180started by JohnsonRBZ (8/23/15 at 12:37am)8/24/15 at 6:20pm by mike5051 3 130started by Tizzy (8/15/15 at 7:02am)8/15/15 at 9:00pm by Chef JimmyJ 2 161started by Rwings39 (8/11/15 at 3:54pm)8/12/15 at 9:04am by Cedar Eater 7 138started by Wausman (7/30/15 at 6:53am)8/11/15 at 9:45am by Wausman 3 171started by DaveOmak (8/10/15 at 7:53am)8/10/15 at 8:25am by bmaddox 1 96started by Weberkettleman (8/9/15 at 5:51am)8/9/15 at 8:18am by FloridaSteve 3 130started by stevetheteacher (8/6/15 at 3:34pm)8/7/15 at 7:54am by bmaddox 9 249started by newbie2 (8/5/15 at 6:03pm)8/6/15 at 7:48am by FloridaSteve 2 177started by headgeek (8/1/15 at 7:14pm)8/3/15 at 8:56am by bmaddox 9 153started by Scott in Kansas (8/20/14 at 8:49am)8/2/15 at 11:05am by smokewood 12 4,522started by osprey12 (7/30/15 at 9:18am)7/30/15 at 1:34pm by vwaldoguy 16 4817/27/15 at 12:45am by Chef JimmyJ 23 1,103started by Rod G15 (7/18/15 at 2:05pm)7/25/15 at 6:48am by Bearcarver 9 320started by sela86 (7/20/15 at 6:59pm)7/21/15 at 6:00am by jcollins 7 116started by inkncraig (7/3/15 at 1:47pm)7/4/15 at 10:46am by inkncraig 2 128started by kid creole (6/12/15 at 11:50am)6/14/15 at 7:58pm by Chef JimmyJ 8 265started by SmokingRev17 (6/13/15 at 11:55pm)6/14/15 at 1:37am by stanjk 1 97started by DaveOmak (5/28/15 at 7:15am)5/28/15 at 7:22am by atomicsmoke 1 78started by wimpy69 (4/18/15 at 9:46am)5/26/15 at 7:03pm by wimpy69 9 229started by Cobra1713 (5/14/15 at 5:23am)5/14/15 at 6:49am by Cobra1713 5 2584/29/15 at 6:36pm by CueInCO 97 2,579started by threemuch (4/29/15 at 11:05am)4/29/15 at 11:33am by atomicsmoke 2 2184/28/15 at 9:44am by timberjet 31 8,371
- Food Safety
- Micro Smoker
- › Venison Roast For Sammies. Need Advice. 1 minute ago
- › Pellets turned to sawdust / cement after the hurricane 1 minute ago
- › Newbie 3 minutes ago
- › Smoker Chip Test Market 3 minutes ago
- › Cold smoker 12 minutes ago
- › It's what's for dinner 14 minutes ago
- › 1,000 Gallon Smoker 19 minutes ago
- › Steven Raichlen's Take On 3-2-1 for Smoking Pork Ribs 33 minutes ago
- › Gator Bait 1 hour, 2 minutes ago
- › New smoker 1 hour, 4 minutes ago
- › 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
- › Weber 711001 Smokey Mountain Cooker Smoker, 14.5-Inch by Cornman