Prepare the

Raw Materials
for Salting,
Smoking and
Curing
 This lesson deals with preparing the raw materials
needed in processing food by salting, curing and
smoking.
PREPARE THE RAW MATERIALS
LET US DEFINE:
 1. Raw – uncooked, unprocessed, original form
 2. Sort – to select any group of things related
by having something in common
 3. Grade – a degree in a scale classifying to
finality, rank, worth
 4. Nutritive Value – having nutritious
properties.
Sorting and grading of raw materials
In sorting and grading raw material for salting, curing and
smoking, the following qualities should be considered:

1. Fish

1. The skin of freshwater fish has a bright color.

2. Scales adhere strongly to the skin.
3. Gills are bright red and covered with clean slime.
4. The flesh is firm and elastic.
5. The body is rigid, stiff and belly walls intact, not
ruptured.
6. It sinks in water, although some tend to float if
gassy.
7. The skin is shiny and bright
8. Eyes are clear, full not sunken.
2. Meat

A. Beef

1. The flesh is red and marbling.

2. The fat is white for carabeef. It is yellowish and
creamy in cow’s meat
3. The flesh is compact and does not separate when
you hold it.
4. There is no foul odor.
5. The texture is fine and firm.
6. The bone is pinkish if young and grayish, and
coarse if old.
7. The flesh is evenly layered with fat.
 
B. Pork
1. The flesh is pink.
2. It is compact and does not separate when you touch it.
3. Texture is fine and firm
4. The flesh is layered with fine white fat. The fat is soft and
oily
5. There is no foul odor

3. Poultry

1. The breast is plump.

2. The skin is smooth and free from disease damage
such as tears, cuts, blemishes, & broken bones.
3. The feet are soft and the breast bone is pliable.
4. All pinfeathers should have been removed.
5. It has distinct white meat. Muscles of poultry that
are active have more fat.
4. Egg
Fresh eggs have rough, white shells and do not have any
undesirable odor.
CURED PRODUCTS

All meat should be chilled to 1degree Celsius to 4 degree Celsius

before curing.
 
A. Preparation of meat for ham making
 
1. American Style ham
Trimming and weighing, both front (shoulder)
and hind (ham) legs can be cured into hams.
Shoulder: the cut is made parallel with the rib.
The jowl is removed in line with the blade side
to make a square-cut shoulder. The three-rib
neck bone is removed and the breast piece
trimmed off.
Ham: Place the saw directly back of the curve in the
backbone at the same angle as the knife would be
when cutting across the hock, Saw between the 2 nd
and 3rd sacral point. With a sharp knife, make a
clean, continues cut along the edge of the picnic
ham, removing the excess fat, skin and feet. Both
legs should assume a square or rectangular shape.
 
2. Chinese style ham

Trimming and weighing. A similar procedure as in

cutting picnic hams for American style is followed
except for a slight nomination in trimming. The
trimmed legs for the Chinese-style has assume a
rounded edge and feet are not cut off.
B. Preparation of meat for longanisa making

Raw Materials: Pork lean

Pork back fat
1. Wash the meat.
2. Trim the meat by removing the skin, bones and
unwanted parts.
3. Weigh accurately.
4. Grind the meat.
C. Preparation of meat for tocino making
Raw Material:
Pork pigue/kasim with or without skin, boneless
1. Wash the meat
2. Trim and weigh.
3. Slice meat into ¼ inch thick.
D. Preparation of meat for bacon making
Raw Material:
Pork Bellies
1. Wash the meat.
2. Trim and weigh.
3. Slice the meat into convenient sizes.

E. Preparation of poultry for curing

1. Fast the chicken for 12 hours and bleed properly.

2. Dress the chicken:
a. Cut the vein from the throat and bleed properly.
b. Wash the bird with cold water.
c. Scald bird in hot water to remove feathers.
d. Pluck the body and breast feathers and work
toward the tail.
e. Remove pin feathers by using tweezers or paring
knife.
f. Remove internal organs and rinse the inside cavity
thoroughly.
g. Cut off the wings at the base of the wing joints.
h. Cut the neck close to the body and the legs below
the knee joints.
i. Wash the bird and drain thoroughly; the bird is now
ready for curing.
F. Preparation of eggs for salting
Salted Eggs

1. Wash the eggs thoroughly.

2. Boil water with salt till salinometer reading is reached.
See if egg float for salinometer test. If egg floats, it has
reached the salinometer point.
3. Cool the brine and immerse eggs
4. Soak eggs in solution for 12 – 14 days. For native eggs
collect after 12 days. For foreign breed duck after 14 days.
5. Collect eggs after required days. Boil and color.
G. Preparation of fish for smoking
Smoke fish

1. Remove gills and entrails of fish.

2. Wash well.
3. Soak in brine solution for one hour to leach out
blood. Drain.
4. Soak in saline solution for one to six hours.
5. Wash with fresh water.
6. Hang fish out or under the sun for three hours.
7. Put in a smokehouse with a temperature between
90 – 100ºF.
LET US REMEMBER:

Raw materials like meat, fish, egg, poultry

and other marine products must be fresh.
Infested raw materials covered with molds
should be separated from the rest and better
yet be disposed.