Description
Cured ham smoking combines brine curing with low‑temperature smoke exposure to produce a flavorful, shelf‑stable product.
Technical
The curing brine contains 200–300 ppm sodium nitrite, which is reduced to nitric oxide that binds myoglobin to form the stable pink nitrosylhemochrome pigment while inhibiting Clostridium botulinum. Smoking at 60–80 °C deposits phenolic compounds that provide antimicrobial activity and flavor, and a surface Maillard reaction at 120–140 °C creates a brown crust and complex aroma.
Science
Primary Reaction
Nitrite conversion to nitric oxide binding to myoglobin forming nitrosylhemochrome; phenolic compound deposition during smoking
Sensory Profile
Aroma ()
smokymeatynuttysweetcuredwoodycaramelizedspicyearthyrich