RAW MATERIALS

NEEDED IN CURING,
SALTING AND SMOKING
OBJECTIVES:

a. Define what is salting, curing and smoking in food

processing;
b. Identify the different raw materials needed in curing,
salting and smoking;
c. Classify the different raw materials needed in curing,
salting and smoking;
d. Value the importance of observing accuracy.
CURING MEAT
Curing – is the process of submersion of
food in a solution of curing salts.

Curing Method – is applicable to the different

types of meat since it is consider as raw
materials in curing salting and smoking.
Raw Materials Needed in
Curing, Salting and
Smoking
1. Pork – one of the popular forms of meat
and much cheaper
than other forms of meat

2.Beef - the leanest cuts of red meat and fatty

cuts of beef are perfectly good for curing.
3. Chicken – the most popular forms of poultry
product and commonly refer to us “white meat.”

4. Turkey – often use as the second forms of

poultry products and it has a dryer
taste than chicken.
5. Duck – it is considered as less popular kinds of meat
but suitable for curing.

6. Chevon – a low –fat meat coming from the goat

and excellent source of lean.
7. Mutton – this type of meat has a deep
red color from the domestic sheep.

8. Wild Boar - is a non-domesticated pig that

lives in the wild. It contains a higher
proportion of protein and a smaller amount of fat.
SALTING FISH
Salting – is the process of preserving food with high salt
concentration

Salting Method- is commonly applies in different types of

fish or marine products. Since the action of
salt helps to hold back the microorganism and the action of
enzymes.
1. Blue Fin Tuna- it has a fatties flesh and darkest
in color.

2. Blue Marlin- it has a steak-like texture and

the flesh color is ranging from white to pink.
3. Milk Fish – it is an extremely bony fish and have
a mild flavor that makes of variety of preparation.

4. Mackerel – it has a strong tasting flavor.

The meat is soft, flunky and moist.
5. Anchovies (dilis) – these are small blue fish rich in
omega-3 fatty acids, which offer powerful benefits
for your heart.
SMOKING SALTS
Smoking- is the process of removing moisture content from the
food by placing close to the fire until it become cooked.

Smoking method uses different types of salts to cook the

food with saturated smoke.
1. Smoked salt- smoked salt adds an intense and
smoky flavour to dishes.

2. Sea salt- it is usually unrefined and coarser-grained

than table salt. Sprinkle it on top of foods for a
different mouth feel and bigger burst of flavour.
3.Table salt- The most common type of salt. It’s
highly refined and finely ground, also treated as an
anti caking agent to keep from clumping.

4.Red Hawaiian Salt – it is unrefined salt.

This salt adds an attractive finish and robust
flavour to seafood and meat.
5. Celtic sea salt- in France they considered this salt
as “grey salt.” It’s great on fish and meat as both a
cooking and finishing salt, as well as for baking.