Curing vs Preserving

Discussion in 'Curing' started by arsmokinjoe, Sep 11, 2013.

  1. arsmokinjoe

    arsmokinjoe Newbie

    We are having a debate here..

    Define "Curing"
    Ham is cured, Bacon is cured? But why must they be refrigerated?
    Country ham and Bacon are "Cured" and they do not?
    Please elaborate?!?
  2. Curing can mean a lot of different things depending on the context.
    As far as hams and bacon go, basically and in a nutshell, country ham and bacon have a low water activity level (water available to micro-organisms....meaning nasties can't survive and reproduce) via salt and drying so that they're shelf stable. That's not the case with city ham and bacon.
    Both are cured, country ham and bacon is dry cured.

    Last edited: Sep 12, 2013
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Curing is food preservation

    The word ‘curing’ means ‘saving’ or ‘preserving’ meat and the definition covers preservation processes such as: drying, salting and smoking. When applied to home made meat products, the term ‘curing’ usually means ‘preserved with salt and nitrite.’ When this term is applied to products made commercially it will mean that meats are prepared with salt, nitrite, ascorbates, erythorbates and dozens more chemicals that are pumped into the meat. Meat cured only with salt, will have a better flavor but will also develop an objectionable dark color. Factors that influence curing:
  4. @ boykjo

    Did some of your post get lost, after the colon? Looks like you had more to post, on "factors that influence curing?"
  5. Just when it was starting to get good...
    Last edited: Nov 11, 2013
  6. That quote comes from the Marianski's....see their website and books for more information.
    I respectfully disagree with their assertion that "curing IS food preservation", that isn't necessarily true, sure, it can be, but it's not always....especially nowadays.
    Certain criteria have to be met for a cured meat to be safely preserved.

    Last edited: Nov 11, 2013

Share This Page