I am
Mrs. Lesly Balili-laugan
your TLE teacher
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Preparing Salting
and Curing
Solutions and
Mixtures

Curing Guidelines
Meats
Meat must be fresh prior to
applying any preservation method.
Curing should not be used to
salvage meat that has excessive
bacterial growth or spoilage. If
aging is desired, age all meats
below 40°F.
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
Salt
Only food-grade salt without
additives, e.g., iodine, should be
used. Using salt with impurities
can produce a less desirable
result, especially with fish.
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Cure Penetration
To successfully process meat
and preserve meat, it is a must
that curing mixture should
penetrate the entire meat.
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Things to remember:
1. Curing mixtures do not penetrate
frozen meats. Before curing, it is
essential to thaw meats completely
first in the refrigerator.
2. Pieces must be prepared to a
uniform size to ensure uniform cure
penetration.
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3. All surfaces of meat must be rotated and
rubbed at intervals of sufficient frequency to
ensure cure penetration when a dry curing
method is used.
4. Curing should be carried out at a tempera
ture between 35°F and 40°F. The lower
temperature is set for the purpose of
ensuring cure penetration and the upper
temperature is set to limit microbial growth.
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5. Curing solutions must be
discarded unless they
remain with the same batch
of the product during its
entire curing process
because of the possibility of
bacterial growth and crosscontamination, do not reuse
brine.
Smoking
Verify that smokehouse operate as
intended (heat, airflow,
moisture).Caution should be used
when smoking meats at temperature
in the danger zone 40-140°F for
prolonged period of time.
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Cooling
Cool cooked products rapidly to
below 40°F and keep
refrigerated. Dry products may
not be hot smoked until the
curing and drying procedures
are completed.
Cure the Materials
When curing perishable sanitation
is of the utmost importance, so
always keep foods cold, between
36-40°F/25℃, keep work areas
meticulously cleaned and
sanitized, and avoid crosscontamination by periodically
cleaning or changing
cutting boards when
prepping different meats.
Use the correct ratio of salt
for the product, and for
extended dry cures use
nitrites and nitrates to avoid
botulism.
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Thanks!
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