Curing and Smoking Meats for Home Food Preservation
Literature Review and Critical Preservation Points
Brian A. Nummer, Ph.D.
Elizabeth L. Andress, Ph.D.
National Center for Home Food Preservation
FACS Cooperative Extension Service
Elizabeth Andress Ph.D., Director
208 Hoke Smith Annex
University of Georgia
Athens, GA 30602
Phone: (706) 542-3773
Fax: (706) 542-1979
This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.
Permission is granted to reproduce these materials in whole or
in part for educational purposes only (not for profit beyond the
cost of reproduction) provided the authors and the University of
Georgia receive acknowledgment and this notice is included:
Reprinted with permission of the University of Georgia. B.A. Nummer
and Andress, E.L. 2002. Curing and Smoking Meats for Home Food Preservation
Literature Review and Critical Preservation Points. Athens, GA:
The University of Georgia, Cooperative Extension Service.
Preface | Table of
Contents | References
The primary purpose of this literature review is to serve as a resource for federal and
state cooperative extension service staff providing background scientific information
on home curing and smoking for food preservation. Knowledgeable home food preservers
will find information that will help them identify hazards that
are associated with curing and smoking meats at home, and help them reduce risks
of food poisoning associated with these processes. References cited throughout
this review will aid the reader in locating additional information. This review
does not specifically address safe practices for commercial or retail establishments. This literature review is not intended to provide directions for curing and smoking meats at home. Please see suggested publications on our How Do I?...Cure & Smoke page for that purpose.
Home food preservation remains an important and popular cultural activity. Concern
has arisen over (1) the emergence of new foodborne diseases that challenge the
safety of traditional food preservation methods and (2) the public's desire
for variety and healthfulness that leads them to both non traditional foods
and non traditional processes that may lack research into their safety.
This is the first edition of the Curing and Smoking Meats for Home Food Preservation
Literature Review and Critical Preservation Points. The publication has been reviewed internally at the University of Georgia,
externally, and by USDA reviewers as of the date on the publication.
iv. Scope and Limitations
This literature review provides information that is science-based and covers safety hazards
associated with home cured and smoked meats only. It does not cover
hazards associated with raw meats or cured/smoked non-meats. This publication
is not intended for commercial entities, no matter how small the
producer may be. All commercial food preservation must comply with
applicable state and federal laws that are beyond the scope of this
References to commercials products, services, and information is
made with the understanding that no discrimination is intended and
no endorsement by the University of Georgia, U.S. Department of
Agriculture and supporting organizations is implied. This information
is provided for the educational information and convenience of the
v. Critical Reviews
Staff at the National Center for Home Food Preservation reviewed this document:
Judy Harrison, Ph.D., Mark Harrison, Ph.D., William Kerr, Ph.D. and Elaine D’Sa,
Ph.D. Researchers at Pennsylvania State University graciously provided external
reviews: Catherine Cutter, Ph.D., Stephanie Doores, Ph.D. and Edward Mills,
Preface | Table
of Contents | References
This web page reviewed June 2015.