Basic Curing Recipe For Beginners: What’s Involved?

Choosing the Right Meat

When selecting meat for curing, choose high-quality cuts with good fat content, such as pork jowl or beef brisket. These cuts will hold their moisture and flavor well during the curing process. Look for meat with a fat content of at least 20% for optimal results.

Basic Curing Recipe

A simple curing recipe for beginners involves a combination of salt, sugar, brown sugar, pink curing salt (optional), black pepper, and coriander seeds. Use a ratio of 1 cup kosher salt to 0.5 cup brown sugar and 0.25 cup granulated sugar. If using pink curing salt, add 0.1 cup to the mixture. Mix all ingredients together and rub the cure onto the meat, making sure to coat it evenly. For a 1-pound cut of meat, use about 1/4 cup of the cure mixture. For a larger cut, adjust the amount of cure accordingly.

Curing and Drying Process

Cure the meat in a refrigerator at 38°F (3°C) for 7-10 days, or until it reaches an internal temperature of 160°F (71°C). After curing, remove the meat from the refrigerator and let it air dry in a well-ventilated area with a consistent temperature between 50°F (10°C) and 60°F (15°C). Use a fan to circulate air and speed up the drying process. The drying time will depend on the thickness of the meat, but a good rule of thumb is to dry it for at least 3 days for every pound of meat.