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MEMORANDUM

To:
From: RONALYN R. CERES
Date: 05/14/2024
Subject: FETCH 3350 Lab

Introduction:

Cured Meat is meat that has been preserved and flavored by curing techniques such as salting,
smoking, or the addition of chemical preservatives. These procedures prevent the growth of
bacteria and other microbes, increasing the meat's shelf life and flavor. The curing process also
includes numerous seasonings and, in certain cases, fermentation, all of which contribute to the
meat's characteristic flavor and texture. Common examples are ham, bacon, salami, and
prosciutto.

Smoking is the process of exposing food to smoke in order to preserve, brown, or flavor it. It is
one of the oldest cooking methods, most likely invented shortly after fire cooking. Smoking is
achieved by hanging meat or placing it on racks within a chamber that traps the smoke
produced by a hardwood fire. Smoked meat is represented by ham.

Materials and Procedure

A. LEG HAM

For the pump pickle:

✓Curing salt
✓Rock Salt
✓MSG
✓Ultrabind
✓White Sugar
✓Ascorbic Acid

For the Dry Rub:

✓Rock salt
✓White sugar
✓Curing salt

Ingredients:
✓Rock Salt
✓Brown Sugar
✓Laurel Leaves, dry
✓Peppercorn
✓Oregano leaves, dry
✓Purified water
✓MSG
✓Sprite
✓Pineapple Juice
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1. Trim, weigh, wash, and let the meat drain.

2.Prepare the pump pickle and dry rub mixture based on the meat's weight and the injection
rate.

3. Check the salinity of the pump pickle. If it is below 70 0S, adjust by adding more ingredients
in the same proportions as listed.

4. Inject the pump pickle into the meat and apply the dry rub mixture on its surface.

5.Cure the meat in the chiller for the required number of days, turning it every other day.

6. After curing, remove the meat from the pickle, soak it in water to remove excess salt, and
place it in a stockinet or tie it with string into a ball shape.

7.Smoke the meat for 30 minutes until it is moderately firm and has a brown or chestnut red
color.

8.Mix all cooking ingredients and ensure the meat is submerged in the cooking solution. Cook
until the internal temperature reaches 160-170°F. Drain, rub brown sugar on the meat's
surface, and caramelize the sugar by baking in an oven set at 450°F.

Conclusions and Recommendations

CONCLUSION:

In conclusion, this laboratory activity provided a practical application of the concepts we

learned in our lecture classes, reinforcing our understanding through hands-on experience. We
not only applied theoretical knowledge but also gained valuable insights into the importance
and intricacies of curing and smoking meats. This process highlighted the significance of precise
measurements, adherence to procedures, and the impact of various curing methods on the
final product. Through this activity, we developed a deeper appreciation for the art and science
behind meat preservation techniques. Overall, this comprehensive experience was highly
beneficial, enriching our learning journey and
Recommendations

Ham

Ham is derived from the upper part of a pig's hind leg. This cut of meat is typically either cured
or smoked, or sometimes both. The curing process involves treating the meat with a mixture of
salt, nitrates, and other seasonings, which helps preserve it and enhance its flavor. There are
various types of ham, including city ham, which is wet-cured, and country ham, which is dry-
cured. Another renowned variety is prosciutto, an Italian dry-cured ham that is often served
thinly sliced and uncooked. Ham is celebrated for its rich, savory flavor and is often featured in
festive meals, sandwiches, and as a central ingredient in many recipes. It can be served hot or
cold, adding versatility to its culinary applications.
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References:

What is Cured Meat. (2017). Teys Group. https://au.teysgroup.com/food-info/what-is-

cured-meat/

What Is Meat Smoking. (2021). Master Class.

https://www.masterclass.com/articles/what-is-meat-smoking-learn-how-to-smoke-
meat-and-make-texas-style-bbq-smoked-meats#xC7pNNvkogHnOIBxZAAZ5