Comments on: Red Tint in Smoked Meat

By: vicky

vicky — Tue, 25 Oct 2011 00:19:28 +0000

In are family we make it every year.and have been for about 35 years.My aunt made it for every family reunion. very very good.

By: TulsaJeff

TulsaJeff — Tue, 19 Jul 2011 21:16:43 +0000

Obviously the main intent is to preserve the meat but this does not negate what I said.. It does turn the meat pink as if it were smoked with real wood and that is a desired/expected effect for some processed meats.

The question being explained here was related to the red/pink color of smoked meat vs. processed meats and not the preserving of the meat.

I do appreciate your input.

By: John

John — Tue, 19 Jul 2011 18:17:21 +0000

“This process can be artificially created by adding sodium nitrite and nitrates such as in hot dogs, ham, bologna, etc.”

This is False. Sodium nitrite and nitrates are added to raw meat to be preserved to prevent growth of dangerous bacteria. Sausages and other preserved meats are smoked at low temperatures to add flavor NOT to preserve the meats. Bacteria can grow at these lower temperatures therefore you MUST include a ratio of sodium nitrite and/or sodium nitrates in your meat when smoking or preserving at low temperatures. A commercially available product called Insta-Cure #1 or #2 are available for this purpose. Check with your local butcher or meat supply retailer.

Although Nitrites and Nitrates may add a “smoke ring” appearance to some meats. This is NOT the intent of the product. Please do ample research into meat preserving methods prior to trying these recipies.

By: E. Estrada

E. Estrada — Mon, 23 May 2011 05:14:26 +0000

Jeff, there is a problem with the explaination that the smoke ring is a reaction to the smoke.

I bought a gas vertical smoker and playin with different chip wood boxes using hickory. Before the holiday weekend and smoking some meats for real.

I have been smoking without meat. And for a lack of a better word there is a “smoke ring, on the rack and the probe wires and probes hanging from the rack. It is redish-brown, just like a smoke ring.

I have run 7 experiments so far and a couple of more to go.

There is a pan of water and the water is getting that liquid smoke color to it. The pan also prevent probes from getting direct heat.

The smoke ring may be as much smoke retacting to water vapor settling on the coolest surface and absorbing into meat.