Summary: This is a simple dry cure for meats – based on Michael Ruhlman’s recipe in “Charcuterie”
Ingredients
- 450g of KOSHER salt – make sure its Kosher
- 225g of sugar or 425g dextrose (dextrose is less sweet – it cuts the salt without making your meat too sweet)
- 50g of pink curing salt (Prauge Powder#1 or Instacure#1)
(Dextrose and curing salts are available at The Sausage Maker or Butcher and Packer)
Instructions
- This recipe allows you to do a simple “dry box” application to meats that are 2″ or less thick. You simply dredge the meat in the dry cure and shake off all the excess.
- if you are mixing spices in, measure out 50g or 1/4 cup per 1.5-4 kg (3-5 lb) piece of meat.
- place the dredged meat in a ziploc bag and extract as much of the air as possible.
- place in fridge for 3-7 days depending on the thickness of the meat.
- remove from cure once the meat is firm and dense rather than squishy and raw feeling.
- rinse and hang or dry for smoking – depends on what you’re making.