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The Science of Cured and Smoked Meats
The Science of Cured and Smoked Meats
For thousands of years, curing of foods has been a way of survival. Food curing dates back to ancient times, both in the form of smoked meat and as salt-cured meat. Although the ancient people curing the meat did not know this, it was actually nitrates present in the salt that helped the curing process. The Plains Indians used to hang their meat at the top of their teepees to increase the amount of smoke coming into contact with the food. It was discovered in the 1800s that salt mixed with nitrites (saltpeter) would color meats red, rather than grey, and consumers now as well as then strongly prefer the red-colored meat.
I have been a grilling and smoking for a long time but having completed a lifetime dream of building my own smoke house in early 2020. I spent several months designing and building this project. It is a new experience. It's a much slower process than grilling. The smoke flavor can be intense. Im still learning the tricks but the bacon and sausage are both quite tasty!
Find below a collection of recipes and informational as well as resources from various sources
Smoked Meat Resources
Smoked Meat Resources
Dr Blonder's Wet Cure Calculator
Mr. Sausage Maker - Curing Supplies
Butcher Supply Co - Nashville Tn
Mid-Western Research and Supply - Curing Equipment and Supplies
Meats and Sausages- Recipes, Supplies Etc
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