Prepare Your Tastebuds: The Ultimate Guide To Curing Meat

Do you love a good steak, charcuterie board, or smoked brisket? If so, you’re in for a treat. This guide is the ultimate guide to curing meat to turn your kitchen into a meat-curing powerhouse.

Curing meat is an ancient practice to preserve meats and make them more flavorful. It can be difficult to know where to begin with this process. In this guide, we’ll discuss the different types of meats you can cure, the different methods you can use to cure them, and tips and tricks for doing it safely. After reading this guide, you can easily create cured meats at home.

What Is Curing?

Curing, also known as corning or pickling, is used to preserve and flavor food, particularly meats. It has existed for centuries as a means of food preservation.

During the curing process, meats will get treated with a dry or wet mixture that typically includes salt, sugar, nitrates, and sometimes smoke or other seasonings. This mixture helps draw out moisture from the meat, inhibiting the growth of bacteria and fungi. Salt acts as a preservative, preventing spoilage during storage, while sugar helps preserve flavor and inhibits the growth of harmful bacteria. Nitrates help retain color and add flavor. Smoking or additional seasonings can enhance the flavor of cured meats. Curing preserves the meat and imparts unique flavors. Cured meats have a longer shelf life and are easier to store than fresh meats.

What Are the Different Types of Cures?

In a dry cure, salt is rubbed onto the surface of the meat and left for some time before cooking. This step draws out moisture from the meat, creating an unfavorable environment for bacteria growth. The dehydration process further inhibits bacterial growth. Dry curing is suitable for smaller cuts like bacon or ham, imparting a stronger flavor than wet curing.

A wet cure involves submerging the meat in a brine solution or coating it with a paste made from salt, sugar, spices, and sometimes pink-curing salt. Wet curing is often used for larger cuts like roasts or hams because the liquid penetrates the meat more deeply, resulting in a more evenly distributed flavor. Wet curing typically produces less intense flavors compared to dry curing.

The choice between dry cure and wet cure depends on the type of meat. Lean cuts, such as poultry, require less curing time and may only need a light brine solution or a light coating of a salt-based rub with seasonings. Fattier cuts, like pork belly or bacon, require longer curing due to their higher fat content. They may benefit from dry curing with salts like sea salt or pink curing salt. Additional seasonings, such as garlic powder or chili powder, can be added to enhance the flavor of the cured meat.

How Do You Cure Meat?

Before embarking on any food preservation project, such as canning or curing, it is crucial to prioritize safety by taking necessary precautions. This process includes wearing gloves while handling raw meats, practicing proper sanitization by washing hands and surfaces, and ensuring appropriate ventilation when working with smoked meats.

The ingredients required for curing will depend on the specific curing method. Both dry and wet cures involve a combination of salts, sugars, nitrates, spices, herbs, and smoked wood. You can include other ingredients based on preferences and desired flavors for each curing mixture.

The step-by-step process of curing varies depending on the type and size of the meat, as well as the chosen curing method. Dry cures typically last 1-3 weeks, while wet cures may range from 1-14 days. It is critical to follow the specific instructions in each recipe, as curing times can vary. The curing process involves combining all the ingredients into a mixture and rubbing it onto the surface of the meat. After a 10-minute wait, lightly wash the meat with cold water to ensure the components are well combined and allowed to sit before cooking.

Aging

Aging is the process that follows curing, where meats are stored for an extended period to enhance flavor and tenderness. The duration of aging can vary, typically lasting from 2 weeks to several months, depending on the specific recipe and desired outcome. Maintain proper temperature control during the aging process to ensure better quality.

Smoking

Smoking is a culinary technique where foods are exposed to smoke to infuse them with distinct smoky flavors. This method has been used for centuries and is popular due to its unique taste. To smoke food, use a smoker. These devices burn wood smoker pellets or chips at low temperatures, and the choice of wood determines the flavor profile. Lighter woods like cedar produce subtle smoky notes, while stronger woods like hickory create bolder smoky flavors. Smoking can occur before or after curing, depending on the desired outcome. Smoking after curing results in more intense smoky flavors, while smoking before curing adds a milder smoky touch to the cured meats.