Cold Smoking & Salt Curing

Smoking as a preservation method predates recorded history; historians aren't totally sure when it began.

Salt-curing and smoking are some of the oldest food preservation methods known to man. Removing all the moisture from meat and fish is one of the best ways of halting decay and preventing the putrefaction that encourages the breeding of harmful bacteria. Though the methods may reflect some of the earliest methods of cooking and preservation, they're still equally popular today, with smoked and cured ham, bacon, sausages, fish and peppers available in supermarkets worldwide.

Things You'll Need

• Airtight Container
• Salt
• Smoking chamber with an external fire box
• Meat hanger
• Wood chips
• Thick metal tray
• Taper
• Knife for trimming meat

Instructions

Salt Curing

1. Thoroughly clean and dry the piece of raw meat or fish to be cured. Pork loin, belly or sides are popular, as are kippers and top round of beef. Trim away any unwanted fat, or skin, particularly thick sections which are likely to be removed before eating anyway. These can insulate the meat from the salt, preventing it from performing its antibacterial duties.

2. Line the container with a base layer of salt. Table salt is fine, but specialty curing salts contain extra ingredients to aid the process. These might include nitrates to further eradicate harmful bacteria and sweeteners, such as sugar or honey to balance the salty flavor, preventing it from overpowering the natural flavor of the meat.

3. Place the meat on top of the base layer of salt; ensure there is enough space in the container to completely cover the meat with salt before sealing the lid. None of the meat should be visible through the salt at all. When it is completely covered, press down the container lid, except for one corner. Press the center of the lid down to squeeze out as much air as possible, before locking the final corner down. Store in a cool, dry place for at least five to six days to allow the salt to draw the moisture from the meat.

Cold Smoking

1. Clear the smoke chamber of any debris and wipe down the inside. Suspend the meat on the hanger at the highest point in the chamber. If a dedicated meat hanger is not available, a piece of string can be used in place. Ensure the meat is properly secured and as far as possible from the smoke source. The intention is to use room temperature smoke to flavor the meat, not to cook it with the heat from the source.

2. Pour approximately 5 lbs. of wood chips into the external fire box of the smoke chamber and light them with a flaming taper. Allow the fire to catch and spread until all the wood is burning. Leave the fire alone until the visible flames have disappeared, and the coals are glowing.

3. Push the tray into the smoke chamber and open the port, allowing the smoke into the main food chamber. Measure the temperature regularly, ensuring it doesn't rise above 100 degrees Fahrenheit. Any higher than this will start to cook the meat. Add more wood regularly if the smoke from the chamber's chimney deteriorates. Smoking time depends on the quantity of food inside, but generally the longer the better. Since cold smoking does not cook the food, there isn't a specific point at which it can be declared done.

Tips & Warnings

• Look into different cooking cultures for ideas concerning which spices to add to your curing salt. Italian salumi uses fennel seed and other traditional green herbs, whereas French-style charcuterie benefits from sweet spices, such as cinnamon, nutmeg and mace.

• It's vital to ensure meats are as clean and dry as possible before placing them in the curing mixture. Any contaminants that make their way into the curing container will create the perfect conditions to stagnate and foul your food.

References

• Mac's BBQ; Cold Smoking and Curing
• BarbequeParty.com; Cold Smoking Food
• Wedliny Domowe; Meat Curing Methods
• Manual on Simple Methods of Meat Preperation; Food and Agriculture Organization; 1990