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smoking to make bacon.

Dry salting can also be used to cure meat. A mixture of salt, sugar, seasoning, nitrate and
other additives is rubbed into the meat surface. This method is used for specialty meats such
as ham and bacon. Alternately, salt and sugar-a mixture of equal amounts of salt and sugar
plus herbs or spices-can be liberally rubbed into the surface of fish or meat. This can then
betrayed, covered and left in the cold room to cure. Curing time is dependent on the
thickness of the item being cured.
2. Smoking. Smoking also helps to preserve meat; however, it also adds a distinctive flavour
and texture to meat, poultry, fish etc. It also means that meats that would not be used for
other purposes (offcuts, trimmings and tougher cuts, e.g. hogget) can be made use of to
make specialty meats and small goods. Meat to be smoked is usually injected with brine,
soaked in brine or dry salted before smoking.

Products which are intended for cooking are generally hot smoked, for example frankfurts,
bierwurst, ham, bacon. Hot smoking at temperatures of 100 - 120 °C partially cooks the item
and produces a dry surface to the product.

Products which are eaten if used uncooked, for example salami, metwurst, some specialised
ham products such as prosciutto and bayonne - are cold smoked. Cold smoking occurs at low
temperatures of 32 – 49°C and the smoke chamber is designed so that smoke, not heat,
reaches the product.

Smoking time will affect the intensity of the flavour and will vary according to market
requirements and the desired end product. The type of wood used to produce the smoke
imparts unique flavours, for example, hickory chips and red gum are commonly used.

Woods with high resin content like pine should not be used, as they tend to leave the meat
with a bitter flavour. Herbs, tea leaves, gum leaves, bay leaves etc. can be added to the wood
chips to impart particular flavours.
Smoking can also be combined with other cookery methods, for example, a rack of lamb or a
leg of lamb might be lightly smoked before roasting. This adds another dimension to the
flavour.
3. Marinading. Marinades can be used to tenderise and improve the flavour of less expensive
meat cuts, before they are cooked. A marinade is a liquid (or in some cases a coating that is
rubbed onto meat) to help break down meat fibres. They contain acid, oil, and herbs. The
acid helps to partially denature the meat's protein, while, the oil helps hold in the natural
juices of the meat. Marinades work best on thin cuts of meat where they are able to
penetrate the muscle structure.
4. Sausages. Sausages can be made in-house, using purchased skins or as skinless product. As
the meat used in sausages is minced, low cost meats and good quality leftovers (with
minimal amounts of fat) can be used, with herbs, spices, to produce gourmet, specialist
sausages. Extra care, however, must be taken to manage hygiene, as the processing and
handling-trimming, cutting, mincing then preparing for cooking increases the risk of bacterial
contamination.
5. Wet dishes. Whether you use low cost meats will be dependent on the menu used in your
enterprise and on customer needs and expectations/ preferences. If you serve a number of
wet dishes-curries, stews, casseroles etc. - it is logical to purchase the less expensive cuts.
The cookery process (slow moist cooking) and the cooking time will tenderise these products
and the cooking liquids, herbs, spices and vegetables added during cooking will enhance the
flavours.