Curing and Smoking
The practice of curing and smoking meat is one of the oldest forms of food preservation. Treating cuts of meat with a salt solution or packing them in dry salt inhibits most spoilage bacterial growth by reducing the amount of water available for bacteria to grow.
Smoking meat adds an appealing smoke flavor, but it also uses three mechanisms to preserve the meat. Heat will kill bacteria, depending on the time and temperature used. Chemical compounds from the smoke have an antimicrobial effect. And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.
For a review on curing and smoking meats, see the extension information in the University of Georgia review of Smoking and Curing.
- Home Curing Bacon - University of Missouri
- Country Curing Hams - University of Missouri
- Dry-Curing Virginia Style Ham - Virginia Tech
- Wild Game Sausage - North Dakota State University
- The Art and Practice of Sausage Making - University of Georgia
- Important Considerations in Sausage Making - University of Georgia
- Nitrites and Nitrates - University of Georgia
- Sausage Ingredients - University of Georgia
- Sausage Making Equipment and Procedures - University of Georgia
- Sausage Types - University of Georgia
- Sausage Recipes - University of Georgia
- Sausages and Food Safety - USDAFood Safety and Inspection Service
- Smoking Poultry Meat - Colorado State University
- Curing and Smoking Game - North Dakota State University
- Home Canning Smoked Fish - Oregon State University
- Smoking Fish at Home - University of Alaska
- Smoked Turkey - University of Georgia
- Smoked Pork Sausage - University of Georgia
- Curing and Smoking Poultry Meat - Washington State University
- Smoking Meat and Poultry - USDA Food Safety and Inspection Service