Preservation of meat

Meat preservation has played a vital role in human history, allowing communities to safely store and enjoy animal products throughout the year. Among various preservation techniques, curing stands out for its effectiveness in protecting meat from spoilage while enhancing sensory attributes like flavor and texture. Cured pork sausages represent an example of this tradition, with their roots extending across cultures and centuries, and their continued relevance supported by both food safety science and culinary appreciation. (Arokiyaraj et al., 2023)

This time around, we only made one product: Cured Sausage. For this, I worked together with Anna and Lily, as it was easier to share the costs of the ingredients we needed to purchase. We used the recipe given to us in class and modified the measurements and ingredients to fit what we had at our disposal. 

Dry-cured smoked italian sausage/ ©Bradley Smoker

Cured Sausage 

Ingredients and equipment/ ©Anna Horvath

Ingredients (our modifications):

- 70g margarine/ lard (we didn’t have any)

- 900g pork (minced meat)

- 1 onion

- 1 tablespoon of salt

- 1 teaspoon of pepper

- 1.5 teaspoons of allspice

- 1-2 teaspoons of ginger and cloves

- sausage casing (we used around 1 meter)

Equipment :

- meat grinder

- cutting board

- 2 bowls

- cutting board 

- measuring spoons

- thread

Preparation:

The first step in the process, after gathering all the ingredients and equipment, was to rinse the casings in cold water and leave them in until it was time to fill them with the meat.

The original recipe says to use lamb and beef and cut them into small pieces, but we went with 900g of minced pork and used our hands to knead or break it down until it was smooth (Fooladi, 2011). We decided not to use the grinder for this, as the meat was already relatively fine.

Meanwhile, one of us was cutting the onion into very fine small pieces to then add it to the meat 

Minced meat and spices/ ©Ririko Sugi

In a bowl, we added the meat, spices, onions, and margarine and mixed it very well with our hands while using gloves. We found that margarine is a good substitute for lard, which we couldn’t find at the supermarket. 

After a few minutes of mixing and making sure that all the ingredients were all incorporated, we took the meat grinder and replaced the grinding part with the sausage filler. We prepared the sausage casing by taking it out of the water and squeezing out the excess, then putting it on the filler with a knot at the end.

Finally, let the sausage filling begin!

 

Filling the saucage casings/ ©Rita Lima

While one of us was putting the meat into the machine, the other was holding the casing in place and making sure that there were no air bubbles inside. If that were the case, we would poke it with a needle to remove it. When we found that the sausage was at a good length, we would tie a knot with some thread at the end of it to then be able to start filling another sausage by leaving some space between and tying another knot with thread. 

We were able to make 7 small sausages of around 10cm with the amount of casing we had.

In the end, we still had some leftover meat with which we made some delicious meatballs 

Curing process

After making the cured sausages, the next important step is hanging them in a cool, humid, and well-ventilated space to begin the curing process. Over the first three days, good bacteria in the sausages will start to grow,  producing lactic acid that helps make the sausages safe to eat. This early phase also allows salty and spicy flavors to blend into the meat as moisture slowly leaves the sausages. (Greene, 2016)

The temperature should be lowered to around 13°C with humidity around 75-80% to allow for even drying and prevent the casing from hardening too quickly. During this time, the sausages will firm up as they lose water, and beneficial mold might appear on the surface, which helps protect the meat and develop its flavor. The sausages should be regularly checked on. The texture and aroma will mature as the proteins in the meat break down, resulting in a safe, flavorful cured sausage. (Greene, 2016)

 
Sausages before curing / ©Rita Lima, ©Anna Horvath

Reflection

This part is going to sound a little like my last reflection, but that is because I am interested in the difference in how things used to be done in the past compared to today, so I researched how people have made cured sausages for generations and how the process has been adapted over time. I found that traditional methods like using salt and natural drying are still very popular, but now there are new tools and ways to control the process, like using special curing chambers or digital thermometers. It was interesting to see that people are not only sticking with old recipes but also experimenting with different spices and blends.

What stood out to me was how careful you need to be at every step, from grinding the meat to mixing in the salt, making sure the casings are filled well, and watching the drying time and conditions. Even small steps, like checking the firmness of the sausage or making sure the air can move around it, really matter for the final result and for food safety. Learning about this made me realize how much patience is needed and how traditions and technology both play big roles in preserving meat. 

Sources:

Arokiyaraj, S., Dinakarkumar, Y., & Shin, H. (2023). A comprehensive overview on the preservation techniques and packaging of processed meat products: Emphasis on natural derivatives. Journal of King Saud University - Science, 36(1), 103032. https://doi.org/10.1016/j.jksus.2023.103032

Fooladi, E. (2011). Cured sausages (No.: julemôr/julemorr) [Handout]. Adapted from Lyster, Hatley, & Knutsen, Go'bitar frå besta si kokebok. Adapted further by Rita Lima, Anna Horvath, Ririko Sugi, 2025.

Greene, L. (2016, April 14). How to cure your own meat at home. Full Belly Blog. http://www.fullbellyblog.com/full-belly-blog/how-to-cure-your-own-meat-at-homeGr