Curing and Smoking Meats for Home Food Preservation Literature Review and Critical Preservation Points (Table of Contents)

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Table of Contents

1. Preface
   1. Purpose
   2. Background
   3. Status
   4. Scope and Limitations
   5. Critical Reviews

1. Introduction to Curing and Smoking
2. Curing Foods
   • 2.1  Salting/Corning
     2.2  Nitrate/Nitrite Curing
     2.3  Cure Mixtures
     • 2.3.1  Prague Powder #1, Insta-Cure, or Modern Cure
       2.3.2  Prague Powder #2
       2.3.3  Mixes
       2.3.4  Saltpeter, Sodium or Potassium Nitrate
     2.4  Combination Curing
     2.5  Flavor of Cured Meats
     • 2.5.1  Salt
       2.5.2  Sugar
       2.5.3  Spices and Flavor Enhancers
       2.5.4  Nitrates/Nitrites
       2.5.5  Fermentation
       2.5.6  Smoking
     2.6  Color of Cured Meats
3. Post Processing of Cured Foods
   • 3.1  Smoking
     • 3.1.1  Hot Smoking
       3.1.2  Cold Smoking
       3.1.3  Liquid Smoke
     3.2  Fermenting and Drying
4. Cured/Smoked Meats
   • 4.1  Ham
     4.2  Bacon
     4.3  Beef
     4.4  Poultry
     4.5  Fish
     4.6  Sausage
     4.7  Game
     4.8  Links to Recipes from Cooperative Extension System Publications
     • 4.8.1  Ham
       4.8.2  Bacon
       4.8.3  Corned Beef and Meats
       4.8.4  Poultry
       4.8.5  Fish
       4.8.6  Sausage
       4.8.7  Game
5. Food Safety of Cured and Smoked Meats
   • 5.1  Food Safety Concerns
     • 5.1.1  Non-traditional processes
       5.1.2  Emergence of new foodborne diseases
     5.2  Food Poisoning Organisms
     • 5.2.1  Botulism
       5.2.2  Clostridium perfringens
       5.2.3  Listeria monocytogenes
       5.2.4  E. coli O157:H7
       5.2.5  Trichinosis
       5.2.6  Staphylococcus aureus
       5.2.7  Salmonella
       5.2.8  Campylobacter
       5.2.9  Vibrio
       5.2.10  Parasites (other than Trichinella)
       5.2.11  Viruses
     5.3  Inhibition of Pathogens in Cured Meats
     5.4  Cured/Smoked Food Poisoning
     • 5.4.1  Ham
       5.4.2  Bacon
       5.4.3  Beef
       5.4.4  Poultry
       5.4.5  Fish
       5.4.6  Sausage
       5.4.7  Game
     5.5  Cured/Smoked Food Spoilage
     • 5.5.1  Lactic Acid Bacteria
       5.5.2  Mold and Cured Meats
       5.5.3  Greening of Cured/Smoked Meats
       5.5.4  Slime Producers
       5.5.5  Gas Producers
       5.5.6  Rancid Flavors in Home Cured Pork
6. Critical Preservation Points
   • 6.1  General Guidelines
     • 6.1.1  Sanitation
       6.1.2  Storage/Refrigeration
       6.1.3  Temperature
     6.2  Curing Guidelines
     • 6.2.1  Meats
       6.2.2  Salt
       6.2.3  Curing Compounds
       6.2.4  Cure Penetration
     6.3  Smoking
     • 6.3.1  Smoke Cooking
       6.3.2  Cooling
     6.4  Trichinella
     6.5  Fish
     6.6  Ham Recommendations
     6.7  Sausage
     6.8  Storage Guidelines
     6.9  At Risk Consumers
7. Literature Cited

 

 

Document Use | Preface | Table of Contents | References