Apr 29, 2019
why we love cured meats.
we love cured meats! especially traditionally prepared
cured meats. we are NOT talking about deli chicken breast or
turkey breast or roast beef. we ARE talking about cured and
fermented traditional meats such as pepperoni, salami, prosciutto
not all meats are created equal.
- many lunch meats such as chicken breasts, turkey
breast, and roast beef may come from leftover parts of the animal
that have then been ground up, cooked, and pushed into
casings. these are NOT the quality cured meats we are talking
- traditionally prepared, cured, and fermented meats
go through a special curing process, which we find to be beneficial
and healthful as part of a balanced
overall way of eating.
most cured meats have some things in common.
- they usually contain parts of the animal that most
people would consider "scraps" but that we find very
beneficial. remember we like to eat animals
nose-to-tail. that most p don't’ like but we love.
- then they are seasoned for preservation or curing
- the curing process takes the place of cooking, although many of
them can be smoked or cooked after curing.
these are good things.
untreated meat goes bad fast.
a lot of it has to do with temperature, humidity, and
water presence in the meat itself. most meats cannot be kept at
room temperature in excess of a few days without spoiling.
curing is meat preservation. it involves drying and
- drying happens using combinations of salt, nitrates,
nitrites, and sugar, these ingredients draw moisture out of the
meats (which makes it less likely to spoil and be overtaken by bad
bacteria), inhibit the growth of pathogenic bacteria, and add a
- sugar is usually added, not for flavor, but to balance out the
harshness of the salt and to provide glucose for beneficial
bacteria. this induces a slight fermentation process.
remember, controlled fermentation is beneficial in most situations
because it preserves and enhances the bioavailability of
curing can significantly extend the life of meat
before it spoils, by making it inhospitable to the growth of
spoilage microbes. curing is ancestral and it was a way to extend
the shelf life of meat for long trips and periods of time when
there wasn’t much game. in today’s modern world, it’s
used more for taste, and also has the fringe benefits of preserving
and fermenting the meat.
- traditionally cured meats are ancestral and healthful,
especially if they come from quality animals.
- the curing process extends shelf life by drying out the
meat. the sugar added contributes to a mild fermentation
- sugar as an ingredient in a cured meat is not a
problem and is actually beneficial. as long as the meat doesn't
taste like candy, its’ good quality, and all the other ingredients
check out, it's good to go! you’ll notice with Wellshire’s black forest
bacon and Christiansen's Family Farm
bacon (which is amazing), both use sugar and salt, but neither
visit our post https://paulctijerina.com/cured-meats/