FURTHER PROCESSING
Curing
The curing process enhances meat flavor and improves shelf life by retarding bacterial growth. Salt and nitrites inhibit bacterial growth and enhance flavor and color; sugar counteracts the hardening effect of salt and also enhances flavor. Beef is generally cured by making corned beef or dried beef using the above-mentioned ingredients.
Corned Beef
Corned beef is generally made from cuts of the round, brisket, plate, or chuck.
Remove all bone from the cuts and slice pieces into uniform thickness and size (approximately 3 inches thick). To prepare the pickle dissolve 8 pounds of salt, 3 pounds of sugar, 4 ounces of baking soda and 4 ounces of saltpeter in 4 gallons of water. This will cure 100 pounds of beef. Pack meat in a clean stone crock or stainless steel tub, and cover it with the pickle. If cuts have not been rolled and are approximately 3 inches in thickness, they will be ready to use in 2 weeks. Thicker cuts will require longer curing. After curing, remove meat from the pickle; wash and dry or smoke.
During curing the temperature of the pickle should remain below 38° to 40°F, otherwise the brine may become ropy due to growth of bacteria. Ropiness looks like partially cooked egg white. If ropiness occurs, the meat should be removed, washed, and repacked in a clean container.
Dried Beef
Dried beef is made from the defatted round separated into the top round, bottom round with eye muscle, and sirloin tip. For each 100 pounds of meat use 8 pounds of salt, 3 pounds of sugar, and 4 ounces of saltpeter.
The curing process is the same as that for corned beef. After curing remove meat from the brine, wash, and hang up to dry for 24 hours. After drying, smoke at 130° to 140°F for 70 to 80 hours or until the meat is very dry. The meat should then be stored in a dry, well-ventilated room that is protected from insects and rodents.
Smoking gives the meat a more desirable color and flavor and probably aids in its preservation. The wood used to generate the smoke should be non-resinous, such as hickory, apple, plum, oak, beech, or ash. The same smoke-house procedures used for curing pork work well for beef.[a]9]
[a]9] For further information on smoking see Farmers Bulletin No. 2138, “Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm.”
Canning
Beef can be satisfactorily preserved by canning if the proper procedures are used. Meat is a low-acid, high-protein food that allows for good bacterial growth. The use of a pressure canner is vital when canning meat. Sterilization temperature should be held at 240°F for the proper length of time. A water bath or a steamer is not recommended since neither results in a sufficiently high temperature to produce effective sterilization. Meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats. For complete canning procedures see Home and Garden Bulletin No. 106, “Home Canning of Meat and Poultry.”
Ground Beef
All lean trim can be ground as ground beef. Palatable ground beef should have from 15 to 30 percent fat. Most retail ground beef ranges from 20 to 25 percent fat.