Seasoning Meats
Buck Reed
When we are talking about seasoning meats, I do not mean salt and peppering a steak before putting it on a grill. For the record, by all means, do that. Seasoning meats are a class of ingredients that, when incorporated into a dish, add a distinct flavor to it. These are usually meats that are processed by curing, aging, or smoking, or a combination of two or even three of them. Before refrigeration, these processes were necessary to extend the shelf-life of these products. As these processes became more refined, and even elevated into an art, these ingredients became an important part of our cooking tradition.
Curing is the method used to draw out the moisture of a meat or fish with a mixture of salt, sugar, spices, and other chemicals. The curing process adds a unique flavor to the meat, depending on what it is cured with, as well as how long it is cured. Smoked meat is preserved in two ways: by dehydration and by the chemicals (phenols) in the smoke that are imparted to the product. The type of wood used, as well as temperature and time, all effect the finished product. Aging is generally done to beef to tenderize it, and is done under very controlled conditions. All these processes take time, not only for the process themselves, but the commitment to master these procedures as well. Many of these products are elevated to delicacies in their respective cuisines. Using these products in our cooking can not only connect us to our culinary traditions, but also add a flare of creativity to your table.
Chowder was the first dish that came to my mind when I was articulating this article. Salt pork or bacon is an essential and traditional ingredient in this dish, that adds sweetness to enhance whatever the main ingredient is. Unless you want a smoky flavor, smoked meats should be avoided. Soups, in general, are a great vehicle for getting rid of food product that might go bad. So, why not try a bit of chopped pastrami or corned beef in your vegetable beef soups or stews? Unless you’re afraid of being called a “culinary genius,” you really have nothing to lose.
Ham is another fantastic ingredient. Whatever flavor the ham owns, it very easily transfers to your dish. Beans simmered with ham bones or a ham hock make flavorful soups or side dishes. When it comes to prosciutto or serrano ham, stick to a good, flavorful cheaper product, as these “Cadillac” hams do not really hold up to a longer cooking process. When prosciutto is added to pastas or pizzas, it is usually added just before it is served. If you cook them into the dish, the other chefs will call you names.
Are you in a rut with your usual breakfast of bacon and eggs? Try switching out the bacon for a couple of slices of corned beef or pastrami. Or, for a healthy choice, a nice slice of well smoked turkey breast beats turkey bacon any day. I know switching out your loved one’s bacon for anything else might cause some strife in your household, but you can always claim temporary insanity.
When it comes right down to it, the production of these foods is more art than science, so taking a bit of time to find the right ones is time well spent. And learning how to cook with them could elevate your game in the kitchen and at the dining room table.
