MASTER FOOD PRESERVER SP50-846
Homework Assignment Revised March 2017
DRYING, SMOKING AND CURING MEAT AND FISH
Use your resource notebook to answer the following questions. Note the reference(s) you used.
1. How long can cured and smoked poultry be safely kept in the refrigerator at 40°F or below?
References:
2. What meats and fish make good jerky?
References:
3. What is added to summer sausage to preserve the red color of the meat?
References:
4. When cooking summer sausage, what should the internal temperature be to make sure that it is safe?
References:
5. What are three methods used to kill harmful bacteria that may be present when making jerky?
References:
6. What recommendation would you give someone who wants to make ground meat jerky?
References:
7. How do you know if your jerky is dry enough?
References:
8. Why is salt important when smoking fish?
References:
9. To what temperature and for how long must smoked fish be heated to assure safety?
References:
10. What are three ways you can store smoked fish?
References: