What You Need to Know
The 5:1 salt‑to‑sugar ratio draws moisture and inhibits bacterial growth during 48 h of curing at 4 °C. Smoke phenolics such as guaiacol and syringol penetrate the meat to 0.5–1.0 mm over 6–8 h, reacting with myoglobin to form nitrosylmyoglobin, which stabilizes the pink color and imparts antioxidant and flavor properties. The final product is cooked to an internal temperature of 71 °C, with a surface temperature of 80–85 °C during the last 15 min to develop a caramelized crust.
The Science
Primary Reaction
Formation of nitrosylmyoglobin via reaction of smoke phenolics (guaiacol, syringol) with myoglobin