Many people ask why they should cure meat before they sell it. Well, you might be surprised to know that the answer is more complicated than the simple answer. Curing meat is a complicated process that requires knowledge of the entire process. It is an art and science that are difficult to understand unless you are an expert.
Meat Production Process
Curing meat is simply one part of the meat production process. It is done by drying or smoking the meat for a specific period of time. It is an important step because it makes the meat ready for consumption. For instance, the carcass would have been smoked in order to make it pink. The red meat has a higher concentration of bovine growth hormone, which is banned from use in the United States and most countries worldwide.
This method of curing meat is used to add flavor and aroma to the meat. Curing meat actually adds flavor and aroma to the meat, which is then cured. This is a process that takes place for several hours to days, depending on the type of meat.
You can find specialty stores where you can buy this type of meat. If you do not want to spend the money on this particular method of curing meat, you can always do it yourself. There are some basic ingredients that you will need to make the process easy for you.
Curing Meat
The first ingredient that you will need is salt. In order to remove moisture from the meat, you will need to add some salt.
Another essential ingredient is water. It is crucial to add water as needed to keep the meat moist. It is also necessary to add water to prevent the meat from drying out. Water helps in maintaining the moisture in the meat.
Another important ingredient is sugar. Sugar helps in feeding bacteria which are in the meat. If you wish to get the best results, you should make sure that you use sugar liberally and evenly throughout the curing process.
Pepper, garlic, onion, ginger, and Cayenne pepper can be added to the meat after the process is over. These are spices that should not be avoided either.
Consider Weather
If you live in a cold weather months, adding herbs and spices that are in season during that time is a good idea. This will help bring out the flavor of the meat. Spices like Rosemary, thyme, and sage can be added to help bring out the flavor of the meat.
Another important ingredient is sugar. This helps in preserving the meat for longer periods of time. This helps the meat retains its taste and aroma for longer periods of time.
Curing meat requires patience and lots of it. Once the meat has been processed and is at the desired temperature, you will need to be patient while it is drying. It will take about an hour to an hour and a half for the meat to dry completely.
Bottom Line
Curing meat is an art and science that require attention to detail. The more of a process you are familiar with, the better you will be at curing meat. Do not forget to add the essential ingredients that you need for curing meat.