posted on Oct, 13 2019 @ 01:42 PM
a reply to: ketsuko
Well, the difference with curing is the meat stays moist and soft. It doesn't get dried out like the other methods.
Smoked meat products should really be cured before they're smoked. So, just a smoker alone won't get you all the way there.
Think of it this way, if you took a pork loin and cured it then smoked it you'd have a ham like product (i.e. Canadian Bacon), whereas if you just
smoked a pork loin you'd have smoked pork. Curing also retains the original color of the meat, so it has a richer red more translucent look to it,
not white like you'd get with just straight cooked pork. Same thing with jerky. For jerky to have the texture that you get from commercial jerky it
has to be cured.
In the cooking world, curing is called 'charcuterie' and on the high end you wind up with things like prosciutto ham, pastrami and some of the fine
aged sausages. Some of it is smoked, but some of the finest products aren't cooked at all, they're just aged (sometimes for years). And some people
think curing is about preventing bacteria, but this isn't entirely accurate. Curing prevents certain kinds of bacteria while allowing
others...similar to how fine cheeses work.
Charcuterie is a real art form, one I hope to truly master some day. I've made hams before and Canadian bacon, as well as sausage, but I haven't
worked up the guts to try a prosciutto yet. I might try a pastrami soon though...and wouldn't that be awesome smoked??
I think a smoked pastrami sandwich with some Swiss cheese on rye is in my near future.
edit on 10/13/2019 by Flyingclaydisk because: (no reason given)