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AS IS "Cecina"

Corned beef product is made with the technique of smoking. Smoking is one of the oldest food preservation. The smoked meat is preserved much longer than fresh meat, also, during the smoking of meat products generated characteristic odors and flavors and pleasant. Smoked foods are in demand by the public.

RAW MATERIAL AND SUPPLIES:

- Meat

can be used fresh meat of pigs, cattle or sheep.

- Sal common

sodium chloride or table salt, used as flavoring.

- Curing Salt:

is commercial potassium nitrite is used as Curing of the meat. Aims to give a characteristic red color to the jerky. It also has a synergistic action of conservation, together with the preservative action of salt and smoke during the operation of smoking.

EQUIPMENT AND MATERIALS:

- Smoker craft

-

Knives - Cutting board

- Plastic containers

INSTRUMENTS:

- Balance

DESCRIPTION OF THE FLOW OF OPERATIONS:

RECEIPT OF RAW MATERIAL

For the preparation of sausage meat is used in preference fresh pork can also be used for beef and sheep. The meat should be of young animals. The meat from older animals is hard because of its high elastin content and is not very appreciated by the consumer.

SELECTION

Used muscle meat from the leg, hip, arms and back.

EXPLODED:

bones are separated taking into account the natural formation of muscle tissue, avoiding unnecessary cross sections. This operation also divides all fat, membranes and tendons.

FILETEADO:

In this operation, the meat is cut into slices 1 to 2 cm. Thick and weighing approximately 500 to 600 grams.

SALT OR CURED

The meat is sprayed with a uniform mixture of common salt and Curing salt trade in the proportion of 18 grams of common salt and 1.5 grams of salt Curing , per kg. meat. Let refrigerated temperature for 24 hours.

SMOKED:

The smoking may be regarded as a heat treatment of meat, which aims to be drying and matured. In the heat treatment temperature should not rise above 70 ° C. Smoked technology includes the preparation of smoke and driving up the outer surface and inside of the meat mass. This operation is performed using a tilt smoker craft which consists of a galvanized wire basket subject to a transverse axis at a height convenient smoke-generating device. The smoke must come from white non-resinous woods. The turning is done regularly smoked meat, you can take 12 hours to get dry. Of this operation depends on the preservation of the product.

COOL:

The cooling is performed at room environment, on hangers and placed in a cool dry place away from animals and dust.

PACKAGING OR PACKING:

The product should be packed with wax paper and packed in waterproof plastic bags.

STORAGE:

A cooling temperature of 2 to 5 ° C.

QUALITY CONTROL:

The final product quality depends on the quality of raw materials, processing technology, hygiene and personal cleanliness and the environment where it is made.

The jerky is a stable and lasting several months under refrigeration.