When to use Cure

[beausmeatmarket]

Here is a simple question that has been bothering me for a while. Why is it you dont use any type of cure while you are smoking large cuts of meat? Briskets/ Pork Butts. The smoking process is so long that it seems like a good idea to use cure for bacterial problems, like you would in smoked sausage that is also cooked at a low temp for many hours. Thanks for the help.

 

[BGKYSmoker]

Because your starting at a high temp of 190+

Dont know bout you but i dont put any large cuts of meat in a cold smoker and then bring the temps up.

 

[mr t 59874]

 Why is it you dont use any type of cure while you are smoking large cuts of meat? Briskets/ Pork Butts.

Short answer, A cure is used for long term preservation.  For short term and flavor a marinade may be used.

Hope this helps.

Tom

 

[mr t 59874]

Because your starting at a high temp of 190+

Dont know bout you but i dont put any large cuts of meat in a cold smoker and then bring the temps up.

Just thinking nepas, Some will let the meat set at room temperature while the smoker is heating up. 

 

[chef jimmyj]

Also a big intact piece of meat, smoked at 225*F, only has Bacteria on the outside. So after a short time 1 hour or so the surface is at 225*F + and all that bacteria is dead, the interior is bacteria free so it don't matter how long, with in reason, we smoke it. With Sausage and any Ground meat the Bacteria is mixed all through the meat. Smoke at a High Temp, 225*F+ no big deal it will be cooked through it 2-3 hours. But at temps below  160*F that same Sausage will stay cool, between 40*F and 140*F for a long time, this being the perfect temp for all that Bacteria to grow like crazy...JJ

 

[BGKYSmoker]

Because your starting at a high temp of 190+

Dont know bout you but i dont put any large cuts of meat in a cold smoker and then bring the temps up.

Yeah thats true.

I do things different and heat the smoker while stuffing. This way i have my 130* temp ready when the sausage goes in.

This was posted before. Use your own judgement.

This chart is more towards sausages but im sure could be used in other smoking processes.

chart.jpg

• BGKYSmoker
• Mar 14, 2013