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Making Bacon

Making Bacon. The use of smoke & salt as a cure. Jeff Kukral. Owner and Cook. Why do we smoke meat?. Meat Preservation. The Taste. The smoking process stops bacterial spoilage of meat. Important with the absence of refrigeration.

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Making Bacon

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  1. Making Bacon The use of smoke & salt as a cure.

  2. Jeff Kukral Owner and Cook

  3. Why do we smoke meat? Meat Preservation The Taste • The smoking process stops bacterial spoilage of meat. • Important with the absence of refrigeration. • Allowed families to survive long seasons without animal protein. • The smoking process can add a rich and unique flavor to just about any cut of meat. • A long smoking process can tenderize and help enrich the texture of the meat.

  4. What do we need to start the cure process? Salt Smoke

  5. What does smoke do? Smoke • Develops a new taste and flavor. • Changes the color; smoked products shine and look better. • Slows down the growth of bacteria. Extends the shelf life. • Prevents fats from developing a rancid taste. Borrowed from the Book Meat Smoking and Smokehouse Design by Stanley Marianski, et al.

  6. What does Salt do? Salt http://youtu.be/ODf_sPexS2Q • Salt acts like a flavor booster, allowing the taste to fully develop in your mouth. • Slows down the growth of bacteria. Extends the shelf life. • But how?

  7. A Tale of Two Salts and many more. Sodium Chloride Pink Salt (DQ #1 &#2) • Kosher Salt • Table Salt (Iodine) • Flavored Salts • Himalayan • Hawaiian • Smoked • Ghost Pepper Salt (HOT) • Very dangerous when ingested alone. • Helps to kill botulism. • Nitrites • Nitrates (Time Released Nitrites) • Some worry about the increase for cancer.

  8. Protein Pork Belly Bacon

  9. What are some other dishes you can make with Pork Belly? • Braised Pork Belly  • Pork Belly Po' Boy • Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee

  10. 4 Stages of Bacon Stage 1 Fresh or Frozen Belly Stage 2, Cure is on. • A local butcher is the most common place to purchase pork belly. • Never have seen it at the grocery store. • I use Orangevale Meat Market on Madison and Kenneth. • The meat is still very soft to the touch and bends easy. • Color should still be a brilliant red. • There will be little liquid or brine in the container.

  11. 4 Stages of Bacon Stage 3 In Brine Stage 4, 1 Day of drying • The belly should be marinating in its own mix of liquid. • The brine will leach in and out of the meat. • The meat will have a tougher feel. • I notice a slight aroma as the fluid breaks down the cellular structure. • The meat will have a dark crimson color. • Pectile will have formed on the outside of the meat. Pectile is a sticky or tacky feel to the meat. • The pectile will assist the smoke with adhesion.

  12. Ready Your Fire Two Different Types of Smoke • Cold Smoke • Below 100 • For Sausages and Meats that will be hanging for a long time. • Hot Smoke • At or above 150 • Kills bacteria

  13. Ready Your Fire Two Different Types of Smoke • Smoking is a basic process that has been lost to the ages. • All it takes is some time to understand your meat and the salt and the wood.

  14. Making Bacon The use of smoke & salt as a cure. End of PowerPoint.

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