Cured Whole Muscle Meat 103 - Curing Large Cuts Of Meat

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    Cured Whole Muscle Meat 103 - Curing Large Cuts Of Meat

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

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    Challenges of Curing Large Cuts

    Curing Large Cuts of meat can be a challenge, as no matter how you do it you are going to have more concerns about even distribution of the cure. This is why when curing larger cuts of meat an injection process is generally recommended. If you try to brine or pickle something the size of a ham you could run into an issue where the cure is going to gas out. You also have the issue of not being able to control exactly how much of the cure and seasoning gets into the meat.

    What Does Gassing Out Mean?

    Gassing out happens when the cure converts to gas and escapes the water before it is able to fully penetrate the meat. The problem with trying to cure larger cuts like a ham with just a pickle or brine is that you are relying solely on osmosis so the skin and fat need to allow the sale, seasoning, and nitrite to pass through them to the center of the ham.

    How To Overcome These Challenges

    Injecting can help you with both of these issues. First, injecting can get your cure deeply and evenly distributed in the meat right away so you aren’t wasting time waiting for the cure to penetrate the meat. This means that the cure is not converting to gas and escaping the brine solution as we are waiting for our meat to cure. It also allows us to be hyper-accurate with the amount of solution that we are getting into our meat. If we need a 10% pump and we have a 20 lb ham we know that if we pump the ham until it weighs 22 lb then we will have the exact amount of cure required.


    Even if you inject, you will still need to hold the product overnight and cover it in a 50% solution to allow the cure to equalize in the meat. The best way to create a 50% strength solution is to measure the amount of solution you have left over and add that much weight in water to it. Or you could follow the initial mixing instructions and just add twice as much water as is recommended.

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  • @rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!

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  • R

    I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.

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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

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