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A Study of Salt Penetration in Curing Lamb Legs

United States Department of Agriculture

Abstract

Study of the curing of lamb legs was recently undertaken at the National Agricultural Research Center, Beltsville, Maryland. The purpose of this paper is to present the preliminary findings in relation to salt penetration in these lamb legs during the process of curing and smoking.

PROCEDURE

Legs from lamb carcasses of Good and Medium grades were used in the study. With few exceptions they were moderately well covered with external fat. Three groups of legs, averaging approximately 4, 5, and 6 pounds in weight, were placed in brine cure consisting of 6 pounds salt, 3 pounds sugar, 3 ounces saltpeter, and 4 gallons of water per 100 pounds of meat. This brine had a salinometer reading, at 38° F., of 71° and an actual salt concentration of 12.5 percent. The curing was done at a temperature of approximately 38° F. At intervals of 4 or 5 days, beginning with the twelfth day in cure, 2 or 3 representative legs of each weight group were removed from the brine, washed, allowed to dry over night, and smoked with hard wood for about 15 hours at a temperature not exceeding 120° F.