PROPER COLOUR DEVELOPMENT BEGINS WITH CURING: THE IMPORTANCE OF RESTING, AFTER INJECTION, BEFORE SMOKING
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When sodium nitrite is placed in solution in the brine preparation phase, the crystal structure breaks up and the ions separate into Na and . Nitrous acid is formed. This hydration of nitrous acid is an important time-consuming reaction (Krause, B. L.; 2009: 9).
After the formation of nitrous acid (), the next step “is the generation of either a nitrosating species or the neutral radical, nitric oxide (NO).” (Sebranek, J., and Fox, J. B. Jn.; 1985: 1170) A nitrosating species is a molecular entity that is responsible for the process of converting organic compounds into a nitroso (NO) derivatives, i.e. compounds containing the R-NO functionality. During resting, the most important one is the formation of Nitrosyl Chloride (NOCl). This is one of the good reasons why leaving out salt from bacon curing is not advisable. The time-consuming nature of these reactions is also the reason why a resting phase is vital.
In a large commercial high-throughput bacon curing plant we found that an optimal processing sequence has the following sequence. A few variations of this basic model will be proposed in this article, but this is the model that I used with great effect for many years and other models, if they survive critical theoretical scrutiny, needs to be tested.
- injecting the meat,
- tumbling it,
- resting it for between 12 and 24 hours (depending on the curing room temperature),
- tumbling it again to pick up brine that leached out during the maturing or colour development stage and, This time, add TG blend.
- grid filling
- smoking/Thermal Treatment
- blast freezing
- slicing and packing
Lets now focus on colour development during smoking and thermal treatment to understand optimal smoker chamber temperatures.
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