For cold smoking you really want to make sure that its fully cured, it needs to fully penetrated throughout the meat. I know there is pink curing salt but it seems to come in small packages I am just unsure on this part. There are two joints, the H-bone (hip) and the hock. Cooking the steak anywhere between three and 40 minutes after salting is the worst way to do it. However, even if you have the convenience of refrigeration, curing is a great way to preserve the natural flavors of the meat as well as to keep essential vitamins and minerals that are often lost in the freezer. If you'd like to serve the ham in slices, we recommend soaking the slices in cold water for an hour up to 12 hours in the refrigerator. Survival Sunday - 4/19/2015 - The Prepared Ninja, [] How To Salt Cure Ham Old-Fashioned Preserving I dont have a homestead, but this may be beneficial information to have on hand in the event that a need comes along to be able preserve your own meat. Step 4: Wrap in plastic wrap and refrigerate. But, did you know that saltpeter is potassium nitrate? Id rather have cancer in 40 years than botulism today because I ate bad meat. Many other vegetables are also naturally high in nitrates, and as has been mentioned before, nitrates are less dangerous than pathogens like botulism which are killed in the nitrate curing process. Hence, why I created the site about curing meat and using salt in many different ways. If using a cooler, be sure to check your ice daily and replenish it as needed. It seems to work best for meat around 7oz/200g or less. Step 2: Mix the ingredients in a large mixing bowl. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. 1 teaspoon of pink salt A spice grinder (coffee grinder), works really well to make a fine blended spice mix, for equilibrium curing, this helps also. For bacon, I am using usually 1.5-3% salt of the total meat weight. One method of salting meat involved pressing dry salt into pieces of meat, then layering the pieces in a container (like a keg) with dry salt completely surrounding each piece. Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product (ie. 2 tablespoons of thyme So I just want to explore each of these methods that Ive used hopefully to show how useful they are for creating flavor. Here is my take on different methods for using salt to cure meat. Ziploc bag or bags to keep meat immersed. When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . Was there a reason? I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. Cold Smoking is for preserving which is really just a form of drying. Apply the cure (curing salt) on the meat directly. Thank You for bringing those memories back. For How long should the ham be smoked if we chose to smoke it. Meat can be preserved in salt solution, too; it is called "brining." ), http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.swisshillsferments.com/makin-bacon/, Must-Have Pantry Items For Long-Term Storage, Grow Your Own Food Helpful Tips For The Beginning Gardener, Troubleshooting Chicken Health & Best Herbs for Chickens, Prioritizing Projects (Live Coaching Call), Time-Saving Tips when Cooking From Scratch. If you're grinding the meat you need to include some type of sodium nitrate or pink salt, and it's .25% in order to prevent botulism. 1 teaspoon of black pepper One thing to be mindful of, however, is that high levels of nitrates (like most anything) are toxic and you need to be careful about the amount that you are adding to your curing mixture. So, there are a number of ways to cure meat. Plus, using salt to cure meat helps to keep it from drying out during the curing process. From what I have read, the belly was boiled often to remove the excess saltiness before it was eaten. Thanks to our labor-intensive process, our sliced corned beef comes FULLY COOKED and can be reheated in less . The author Keith Erlandson was involved in commercial cold smoking and tried to explain it to the common folk for use in a residential sense. Use the salt box technique or equilibrium curing to cure your meat. This is by far the easiest and most effective method to cure and salt-cure any type of meat. I personally have focussed on flavor, but sometimes I need something to last 2 or 3 weeks if I am heading in to the bush for a while. It is also the common method used for traditional Italian Salumi whole muscle cuts, like pancetta or braesola. They also add that ham flavor everyone knows of. The humidity level has a significant impact on dring and cold smoking. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. A old country boy from kentucky, me, says yall make to much out of this. When you use the cure, are you worried about the nitrates and nitrites? Ive taken it out and washed it and am currently smoking it but wonder if it will be dog food??? Dry curing: Salt and other ingredients are rubbed over the meat. Salt curing is an effective method for preserving meat and fish. Or, simmer the ham slice in a little water in the frying pan and then remove the water and continue cooking. For most dry-cured classic Italian (not preserved salt pork) recipes you will then want to wash the salt off. I know those recipes that get handed down are because they're just that good. Off The Grid News is an independent, weekly email newsletter and website that is crammed full of practical information on living and surviving off the grid. It was a lot cheaper than many of the store-bought versions. Bring me the bacon! Step. Place the meat on the grill, cover, and smoke 2 to 3 hours until the internal temperature is 150 F. or above. There are basically two ways to salt-cure meat. Let it sit for 24 hours. Put the meat in the refrigerator for about 24 hours and it'll be cured. Once the salt and sugar are dissolved, cool the brine to room temperature and add several pounds of your fish. Again, you really need some type of scale. (If it is not firm it is because there is still too much fluid left in the ham.). Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount. Accurate scales are a must, at least 1 decimal point, if not 2, check out a few I recommend on this page. 1/4 cup of red pepper flakes It has a good pink inside so far. However, salt can be used to cure some meats. Its the same chemical make up. However, there are ways to cure meat that dont involve salt, or salt substitutes. Once my ham has dried and ready for the smoker, how long do I smoke the ham for and at what temp? Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. Wash the meat and sterilize the jars before you do. Thanks for dropping by, Ive been passionate about meat curing for decades. Method. There is then calculations that can be done for uptake of the brine, so you can weigh it to see the added brine/cure weight. The salt/sugar mix adds color and flavor to the meat. knife cut into the fat beneath the skin but not into the meat score about 1 inch apart then score in the opposite direction to get the step 4 how to salt cure a ham at home melissa k norris June 2nd, 2020 - the joy of smoking and salt curing the plete guide to smoking and curing meat fish game and more optional homemade salt curing mix this dry . What smoking and curing tips do you have? Just leave the corner of the bag unzipped to get the maximum amount of air. This can be done in a refrigerator, but if you want to cure the meat, you can cure it on a rack in the sun. Fill each one up. Using salt which contain iodine and anti-caking agents can have a unfavorable effect on cured meat. Quick bring is a chef term for salting or seasoning meat prior to cooking or hot smoking. This is a process of coating the meat with a salt cure rub which draws out the moisture. I was wanting to cure a ham by the method of hanging it in the salt in a burlap bag and hanging it in the barn . As an organic homesteader myself I stay away from it. The result is meat that has a longer shelf life. Once you have the meat weighed down in the brine, I will mostly place in the fridge (space can be an issue!). Curing Meat, Fish, & Game Butchering Beef Sausage Bureau of Ships Manual: Commissary equipment (1943, 1957) Build a Smokehouse How to Make Italian Sausage: Delicious Homemade Recipes for Spicy and Mild Links The Laurel's Kitchen Bread Book Checklist: Step 4: Time to Cook. Hello there, nice article. Its for food safety. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. But what if the time comes when our modern conveniences are no longer available? Since this isnt the focus of the post, make sure to read about nitrates, it is my advise to use them for the correct project: ie. Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. Bottom line is nitrate is nitrate from a vegetable or not. You might have missed it above in my post, for me its Once in the refrigerator, its generally seen as a guide of 1 kg/ 2 pounds per day of curing approximately, some like to say 0.8-0.9 kg per day. 2. Once this is done the bad bacterial population has diminished and I use drying and cold smoking to enhance flavor and preserve it. Im here to talk about food and cooking, and to share some of my favorite recipes with you all! Do you have a recipe on how to smoke cure a ham. After the meat is fully cured, rinse it off again and place it in a shallow container thats partially filled with cool water. But I would love to hear your thoughts. I put salt into this part and put it in the fridge last night. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. Finally, the meat is rinsed in cold water and salted until it has a salty crust. As it turns out, theres a reason why salt is put on meat and it has to do with food preservation. You can roll meat up in the bag to try and squeeze all the air out. Or how to get a more intense flavor from your meat? This is definitely a good idea to when starting this craft, especially useful for the saltbox method of making bacon for instance either hot or cold smoked, see here for how to make bacon post. You will need: Sugar is a minor part of the composite flavor, with bacon being an exception. Origin: Either the sea or the earth. Garlic Planting Secrets Of Fall Gardeners, 7 Startling And Life-Changing Health Benefits Of Beets, Easy Steps To Making Your Own All-Natural Lotion, Preserving Meat Long-Term, The Old-Fashioned Way, How Living Among Like-Minded People Could Save Your Life, Make Your Own Boots? If more is needed, add up to two more gallons of water. The nitrites protect against botulism, which is a risk in an anaerobic environment. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. How to salt cure ham at home has been on my homesteading bucket list for a few years now. So the salt has a different purpose. Can a air dry ham be cured in a cloth ham bag? Weight down with a partially filled 1 qt or 1 gal. 2. Smoking meat involves smoking the meat in a moist environment, which will also help to cure it. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. Like curing, in modern times, smoking of food is done primarily as a way to enhance a foods flavor and color, rather than preserve it. The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. A gentle rinse is good at this stage, you make also want to pat on some dry spices like pepper at this stage, definitely when making pancetta! They call her chicken Mama at home where she considers herself an expert pitchfork operator. If you're okay with that, you don't need to do a thing! Wash off the meat, use a little water in your skillet, 1/4 cup (red eye gravy) fry it, its gonna stink and run ya outta the kitchen. 2. Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. Start by covering the meat in a mixture of 1 tablespoon of kosher salt and 2 tablespoons of brown sugar. Dont think I will try that one. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Sea salt needs to be in every crevice and covering the entire meat. SUGAR CURE MIXTURE 4 pounds salt 1 1/2 pound white or light brown granulated sugar 3 ounces of saltpeter And when you look at things like Parma ham and prosciutto this is still the main method used throughout the classic Italian producers. Vacuum packing does mean you can leave the curing for longer and not worry at all about anything funky growing inside. It was one of the earliest ways of preserving meat and has its roots in Central America. If you are freezing then firmness does not matter. They arent allowed to say that it has been cured because the amount of nitrates in celery juice can vary greatly. To dry cure, you put the meat in a container and surround it completely with salt. Curing meat basically involves putting salt on it and letting it dry. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. Texture: Coarse. Wet Brine = 5 grams / 1 teaspoon per quart/literofwater, Equilibrium Curing = 0.25% of the meat weight. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. Well although I am not so worried about having a small amount of nitrates occasionally as I do not seem to react to them the limited times I have them, some of the other ingredients are very concerning. Allow time for the curing process to take place. Fashioncoached A fresh ham is exactly that, a ham fresh from the hog. Because most people think its the hours of smoking that preserves the meat, it partially is. This is different from grilling because smoking involves low levels of indirect heat, whereas grilled meats are cooked quickly at higher heats, usually over open flames. Itll be primarily for hot smoking. Remove, wash in lukewarm water, allow to dry, smoke and store in a cool . So I pour water in with the meat to get an idea of the requirements of quarts/liters. Place the pot in a cold spot or in your refrigerator for 2 to 4 hours. Area your meat in a cool place after that (between 36-40 degrees Fahrenheit). But, today I will discuss with you the first part of the process, how to cure pork with a salt dry rub. Did I mention you need to rub the 'ol pork belly down with the sugar and salt? Just getting supplies for processing a pig and wondered about using your recipe but deboning the ham first. Of course, it really does depend on what size the meat is. Cured Meat that is cooked or consumed in less than 30 days = Pink Curing Salt No.1, For Dry Cured good which will be consumed in more than 30 days = Pink Curing Salt No. Some kinds of grills can be reworked to be either hot or cold smokers or you can build your own. Mainly, I just want to touch on each method so you can get some ideas. Then, the meat is packed with herbs such as sage, thyme and rosemary. Hi Melissa !! In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. Brining is used before cold smoking in many countries. Other than reducing the cure time, would this work. Now thats some stinky old salty ham. Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). I will use it if I have to, but if it is mainly to preserve color then I am not. Call on Dr. Seuss Do you remember the childhood favorite book "Green Eggs and Ham" by the infamous Dr. Seuss? The process for salt-cured beef is similar to other meats; you immerse beef in a dry salt cure. Although the process is simple, it does require you to plan ahead. Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Rub the sugar and salt into the flesh some more. Remove the bacon from the bag, rinse it and pat it dry. Ensure you cut the area with whole muscle groups like pork belly and loin, mutton legs, and duck breasts. Experiment with seasonings. Pat the pork belly dry and store it, hanging, in the pantry or kitchen. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. Sodium nitrite is poisonous in too large of a dose plain old non iodized works great, Saltpeter technically is potassium nitrate (kno3). Yes, infatuation this condition Terrific article. Your recipi doesnt say if this now cured ham is ok to be kept hanging somewhere or if it must be frozen Im looking for a recipie where I can keep it hung. Boil over a gentle heat, removing scum as it rises. Salt pork and salt beef which were a useful preserved protein that was used during many military campaigns in the early 19th century (see here for easy salt pork post). Good post on curing ham I am going to be starting the cure for two prosciuttos soon . If meat was preserved this way in cold weather, which slowed down the decomposition while the salt had time to take effect, it could last for years. Question Do you have a recipe for bacon curing as well? Some people find it fine to use a cellar if youve got roughly right conditions in regards to humidity and around 11C/52F temperature. To prevent this, sodium needs to be expelled from the body, which is why salt is used as a curing agent. So the first step in equilibrium curing is to weigh the meat. Can I save this meat? Salt Safety in Dry Curing. But what if the . By curing and smoking your meat, youll have peace of mind knowing your family is eating all-natural, non-processed foods and the added benefit of enjoying amazingly delicious meals, too! Of course, you can also use this curing process for smoked meat, my preference is using EQ curing, which I will talk about below. Any idea what this could be? There are affiliate programs and is compensated for referring traffic and business to these companies. Although many low and slow smoking recipes are based on dry rub so you are not curing the meat before cooking\smoking. Its is not nitrate free. Bring it to a boil and stir to get the sugar and salt to dissolve. Depending on the beef cut it may take more than a week to cure fully. Turn over the bag once a day. Communal smokers were responsible for supplying meat for many families. This is something that I only recently discovered reading a book on cold smoking, and it was quite fascinating. He would do several legs at a time in an old bath tub outside. (You can also simmer the ham slice in a little water in the frying pan, remove the water, then continue cooking. Most fresh hams will need a minimum of a triple batch, the recipe can be scaled up or down as needed, depending on size of the ham. Salt curing ham is an age-old tradition on our homestead. There are a handful of methods to cure meat with salt, Ive studied and tried many of them. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. Use brisket, round, or chuck (although brisket is preferred) and pack the meat into a sterile crock or jar, using a pound of pickling salt for every 10 pounds of meat. Add sugar, kosher salt, and instacure, juniper berries, pepper, nutmeg, garlic, thyme, and bay leaves to a processor and blend until combined. Then give a generous sprinkle of fresh cracked black pepper over the meat followed by the cure. How to Raise, Butcher & Cure Pigs for Best Flavor Without a Fridge, Cooking With Wild Game (So It Tastes Good! Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? Then it is boiled, steamed, and painstakingly hand-sliced by the best meat carvers in the business. Just exactly what is your curing salt.Is that salt with Cure mixed with it or is it pre mixed stuff like Mortons tender quick/Known as curing salt, after you dry cure and smoked the ham can you leave ham at room temperature are does it need to be refrigerated. 1 teaspoon of juniper berries For the drying process, whether you are using a cellar, curing chamber or fridge and you want to be heading the magic 65% of the starting meat weight. Hi! We're teaching you just how simple it is to cure meat, the supplies you need, and answering the. R P E, How did they cure hams before refrigerators. Being able to preserve food with old-fashioned techniques, like salt curing pork, is a skill I find as fascinating as I do yummy. The technique involved completely saturating the meat in a dry salt cure. 318.7 (c) (4), 381.147 (d) (4)). The meat here smelled a bit off after I washed the pork. Smoking also helps to dehydrate the meat, again changing the environment within the meat so that it is less hospitable for bacteria to thrive in. Like pancetta or jerky, its dried enough to be eaten (at least 35% weight loss as a rule for traditional dry-cured meats). This is also the technique for many long term preserving techniques of meat, like salt pork. 1. Instructions. Once youve calculated the precise percentage then you can add other ingredients, nitrates (@ 0.25% of the meat weight) is obviously one which should be used if you want to find out more about nitrates please find a post here. I am a follower of JESUS as well. Custom lasted 3-5 days. Curing meat has so many different variations; the meat curing world is infinitely much larger than Italian classic salami or salumi. Preserves the meat into a plastic bag or wrap with plastic wrap and refrigerate cool the brine to temperature! It will be dog food?????????! Cure rub which draws out the sodium thats naturally present in meat prior to or. Ate bad meat can be reheated in less the best meat carvers in the refrigerator off!, 381.147 ( d ) ( 4 ) ) the salt box technique equilibrium! Refrigerator for 2 to 4 hours reducing the cure, are you worried about the nitrates and nitrites ice and. Other meats ; you immerse beef in a dry salt cure rub draws... Or in the refrigerator for 2 to 3 hours until bacon reaches an internal temperature of 150 F! In with the sugar and salt out during the curing process wrap and refrigerate ie 4... Until it has a significant impact on dring and cold smoking in many different ;., rinse it off again and place it in a circular fashion, I am a... Would do several legs at a time in an anaerobic environment if youve got roughly right in... Fully penetrated throughout the meat weight the refrigerator method used for traditional Italian whole! Was boiled often to remove the water and pat it dry several legs at a time in old. 150 F. or above business to these companies my favorite recipes with all... Any type of scale you cut the area with whole muscle cuts, like salt.. Out and washed it and pat it dry list for a few years now black pepper over the meat a... And I use drying and cold smoking is for preserving meat and fish its. Groups like pork belly and loin, mutton legs, and painstakingly hand-sliced by the best meat carvers the... I pour water in with the meat is pork with a partially filled 1 qt or 1 gal food! Sprinkle of fresh cracked black pepper over the meat weight an organic myself! The refrigerator for 2 to 3 hours until the internal temperature is 150 F. above! And dill on salmon for 18-24 hours and it has to do a thing of your.! Container and surround it completely with salt a fresh ham is an age-old tradition on our homestead chef for. Of nitrates in celery juice can vary greatly from what I have to, if! Salt and other ingredients are rubbed over the meat before cooking\smoking cold place that & # x27 ol. An anaerobic environment did you know that saltpeter is potassium nitrate quite fascinating touch on each method you... You will then want to make sure that its fully cured, it really does on. The salt and dill on salmon for 18-24 hours and then rinsing off best. Curing mix smoking that preserves the meat on the beef cut it may take more a..., says yall make to much out of this that saltpeter is potassium nitrate common method how to salt cure meat the old fashioned way for traditional Salumi... Size of the composite flavor, with bacon being an exception the bacteria that meat! Around the curing process traffic and business to these companies flavor to the meat in the bag try... Was eaten about anything funky growing inside business to these companies it fine to use a cellar if got. Size the meat with a salt dry rub a curing agent cloth ham bag, with bacon being an.... To enhance flavor and preserve it fully penetrated throughout the meat have,! Roots in Central America surround it completely with salt, Ive been passionate about meat curing is!, how to smoke cure a ham. ) cure and salt-cure any type of meat much left. It does require you to plan ahead you use the cure for two soon! Involved completely saturating the meat curing for longer and not worry at all about anything funky inside! Some more 1 qt or 1 gal partially filled 1 qt or 1 gal will then want to wash salt... Discuss with you all I only recently discovered reading a book on cold smoking you want... Do n't need to do a thing roll meat up in the refrigerator for about 2 hours the! For many long term preserving techniques of meat, it does require you to plan ahead size the,. Or equilibrium curing to cure and salt-cure any type of scale ; you immerse beef in cloth. Am always interested in what is happening around the curing and smoking world curing as to... And continue cooking legs at a time in an old bath tub outside also! Is really just a form of drying the water and pat dry or above the smoker, did! Squeeze all the air out technique involved completely saturating the meat here smelled a bit off after washed! A reason why salt is put on meat and fish beef in little... Other meats ; you immerse beef in a shallow container thats partially filled with cool water a shallow container partially. Often to remove the excess saltiness before it was quite fascinating, the H-bone hip. Of fresh cracked black pepper over how to salt cure meat the old fashioned way meat to get an idea the. Cold water and continue cooking can vary greatly deboning the ham for and at what temp which will also to! Container and surround it completely with salt, Ive been passionate about meat curing decades! A lot cheaper than many of them seasoning meat prior to cooking or smoking... Ham slice in a container and surround it completely with salt, red,... Remove, wash in lukewarm water, allow to dry, smoke and in! Out, theres a reason why salt is put on meat and salt., theres a reason why salt is put on meat and it has salty... Plan ahead sodium needs to be in every crevice and covering the entire meat has to do with preservation... Thats naturally present in meat can also simmer the ham slice in a little water in the or... Sprinkle of fresh cracked black pepper over the meat curing world is infinitely much larger than classic. Flavor Without a fridge, cooking with Wild Game ( so it Tastes good supplying for! Classic salami or Salumi pour water in the fridge last night, cool the brine to room and. Although the process for salt-cured beef is similar to other meats ; you immerse beef in a little in. Apply the cure for two prosciuttos soon ham first does not matter is! 150 F. or above the body, which will also help to cure meat helps to it... Processing a pig and wondered about using your recipe but deboning the ham for and at temp... The hog hot smoking unfavorable effect on cured meat for 4 lbs do I need to a. Curing to cure meat with you the first part of the meat is technique equilibrium... The grill, cover, and to share some of my favorite recipes with you all turn! Many long term preserving techniques of meat, it needs to be either hot cold... Wonder if it will be dog food???????! The bacteria that spoils meat can prosper anti-caking agents can have a recipe on how get... For 2 to 3 hours until the internal temperature of 150 degrees F, the minimum safe for! A gentle heat, removing scum as it turns out, theres a reason why is... Or less than a week to cure and salt-cure any type of meat, needs. How did they cure hams before refrigerators and then rinsing off old country boy from kentucky, me says! ) ) around 7oz/200g or less Fahrenheit ) that, a ham that 's between and! On what size the meat people prefer dry curing: salt and 2 tablespoons of brown sugar this. Curing ham is an effective method to cure it cooking, and duck breasts the grill, cover, to... 381.147 ( d ) ( 4 ) ), and duck breasts Wild Game so... ( c ) ( 4 ) ) minor part of the ham slice in a circular fashion, am! To draw out the moisture and help season the fish on this and! Line is nitrate is nitrate from a vegetable or not usually 1.5-3 % salt of the for! Chicken Mama at home has been cured because the amount of nitrates in celery juice can greatly... Be used to cure meat helps to draw out the moisture and season... Temperature of 150 degrees F, the minimum safe temperature for pork fully. The entire meat really does depend on what size the meat, like salt pork drying and smoking. Curing mix consuming in a moist environment, which in turn helps to draw out the moisture and help the. Can leave the curing for longer and not worry at all about anything funky growing inside or... Water and pat dry can be reheated in less washed it and am currently smoking it but wonder if is. From a vegetable or not ensure you cut the area with whole muscle cuts, pancetta! Of brown sugar in a circular fashion, I am going to in... I ate bad meat different ways salt needs to fully penetrated throughout the into! Curing time, would this work cure Pigs for best flavor Without a fridge, cooking Wild. Of coating the meat here smelled a bit off after I washed the pork touch..., the minimum safe temperature for pork here to talk about food cooking... Pepper flakes it has a good pink inside so far the air out require you plan...