Chapter 3

Seasonings, Binders, and Curing Salts

Topics Covered• Spices through the ages

• The salt of the earth

• Basic curing agents

• Cold smoking or vacuum packing

• Important ingredients

Spices Through the Ages• Spices were once rare, and expensive

– Pepper was worth its weight in gold

• Spices became a status symbol– Christopher Columbus (and others) explored

regions looking for gold and spices• Spices were more in demand than gold

– Marco Polo and others traveled the “Silk Road”

Spices Through the Ages (cont’d.)• To keep prices high:

– Dutch restricted nutmeg tree planting in Spice Islands

– Other superpowers did the same

• As spice prices escalated, European cooks created seasoning mixtures– Combined affordable, available herbs with

expensive spices to cut costs

Spices Through the Ages (cont’d.)• Store large batches of seasoning mixtures

in freezer:– Herbs and spices lose their oil and aroma at

room temperature, especially when combined

• Without “seasoning”: no aroma or taste• Water (ice) is added to sausage forcemeat

– Dissolves seasoning – Adds moisture– Can substitute meat broth or wine

The Salt of the Earth• Ancient people discovered salts could

preserve food – Found salt to be a dehydrator– Salt became essential, prized, and guarded

• Without salt, there could be no sausage production– Helps control bacteria and bind proteins– Base amount: 12 grams per 2 pounds

forcemeat

The Salt of the Earth (cont’d.)• Salt: used to preserve pigs

– Reddening effect on meat was noticed• Caused by sodium and potassium nitrates in pure

salt• Nitrates prevent botulism in uncooked cured and

smoked products

From left to right: Different salts (kosher, sea salt, TCM)

Basic Curing Agents• Tinted cure mix (TCM), or Instacure #1:

– Basic curing agent• 94 percent sodium chloride and 6 percent sodium

nitrate per 100 pounds of TCM• Four ounces of TCM needed to cure 100 pounds

of sausage meat • Prevents botulism growth • Stabilizes color

Basic Curing Agents (cont’d.)• TCM or Instacure #2:

– Dissipating curing agent • Used for dry cured sausages (e.g. salami)

• Salt, sodium nitrite, and sodium nitrate:– Curing agents

• Used in dry and dry fermented products (e.g. pepperoni)

Cold Smoking or Vacuum Packing• Contributes to flavor of cured meats

• Retards lipid oxidation

• Prevents a stale taste

• Salt should be stored in airtight containers in a dry area:– Prevents from becoming moist and watery

Important Ingredients• Cane, root sugar, and grape sugar

(dextrose):– Sugar: used in processing semidry cured

sausages• Preserves; prolongs freshness

– Dextrose: absorbed faster• Helps speed up fermentation• Sweeter• Tangy

Left to right: Ground sugar, cane sugar, dextrose

Important Ingredients (cont’d.)• Binders:

– Soy protein concentrate

– Corn syrup solids

– Plum powder– Fermento Corn syrup solids, soy protein

concentrate, milk powder, plum powder, baking powder, Fermento

Important Ingredients (cont’d.)• Spices and herbs:

– White pepper: ripe peeled seed from pepper bush

• Used in white or pink forcemeats

– Black pepper: unripe dried berry• Used in dark colored or robust sausage

– Juniper berries: from juniper bush• Freeze-dried • Used in marinades, brines, dry cures, and regional

sausages

Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)

– Marjoram: powdered• Brings out strong flavor

– Thyme: pungent aroma• Used regionally

– Vinegar: plain distilled white 5 percent vinegar or any wine vinegar

• Used in jellied sausages

Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)

– Coriander: powerful spice from Europe• Berries similar to peppercorns • Used ground

– Paprika: from Hungary and South America• Sweet, hot or smoked

– Ginger: from Southeast Asia• Fresh, dried or ground

Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)

– Cardamom: from Southeast Asia• Brings out traditional sausage flavors

– Onions: many types (e.g. red, white, etc.)• Blanched or sautéed before use

– Garlic: good flavor enhancer• Optional; mostly used in ethnic sausages• Used fresh: roast, then purée

– Lemon and lime: grated zest or juice

Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)

– Mace: bright red, lacy covering of nutmeg seed

• From Moluccas Islands• Discovered by Vasco da Gama

– Claimed the islands as Portuguese territory

• Today comes mostly from Granada (“Nutmeg Island”)

Important Ingredients (cont’d.)

Top to bottom, left to right: Lemon peel, roasted onion, paprika, ginger, saffron, white pepper, parsley, nutmeg, granulated garlic, mace, mélange of peppercorns, black peppercorns, juniper berries, caraway seeds, chili powder, ground cardamom

Important Ingredients (cont’d.)• Many more possibilities to use other

spices and herbs– Especially in regional and cultural sausage

making– Think combinations through until they make

sense– Test and taste them

Summary• This chapter reviewed:

– Insights into creating flavors and aromas with herbs and spices

– History of spice trade and how spices have affected today’s eating public

– Importance of sodium– Function of sugar in fermentation of cured

sausages– Basic information about most used spices