Curing of meats by drying, salting, and/or smoking, has been going on for thousands of years, since refrigerators and freezers did not exist until recently. Earliest methods were probably using sun and wind. Then fire came along to aid in the cooking and drying process. As a result of using fire, they noticed that the meat tasted better and lasted longer. Later, the process of "salting" meat prior to smoking was discovered. Now curing of meats using salt, drying, smoke is used to enjoy the flavors, and sometimes reminisce about foods of earlier times. And what's more, smoking your own food is fun, safe and easy.
The first step in curing meats, or smoking, whether they be fish, fowl, or meat, is the process of "salting." Salting can be a brine, a marinade, or a "rub." When you add salt to a cut of meat, the meat proteins begin to dissolve and the meat becomes tacky. It also suppresses the growth of bacteria. Then when heated, the dissolved proteins begin to set up and "bind" the meat. These physical, chemical, and bacteriological changes are important for properly smoking meats.
The next step is the process of drying meats. You could use sun and wind to dry your cured meat, however you probably would not be very popular with your neighbors, or the health department. And, if you told your friends and family how you dried your meats, they would probably be skeptical and pass on your offer. So, I would recommend a more conventional method of using a smoker, barbeque grill, or even your oven. Drying is important because...
- You want the meat to lose some of it's moisture quickly.
- Raise the internal temperature of the meat above 145F to ensure all bacteria are killed.
- The proteins set up and "bind" the meat.
- The cured meat color develops.
The smoke vapor from your smoker, or barbeque grill adds flavor to your meats, but also provides an extra protection from bacteria. Remember the above process is not a magic process that will restore freshness and good flavor to food that is already tainted. Always try to use fresh meats, spices, or other products used in the preparation of your meat. And, following proper procedures of keeping meats refrigerated, throwing away products you used in the preparation of your meats (i.e. brines, marinades, used rubs, etc.), washing your hands, keeping work spaces clean, and finally refrigerating your finished product. You, your family, and friends will enjoy your smoked meat all the more.
