Dry Cure

Mr. Stephenson — Wed, 12 Aug 2009 02:08:30 +0000

Summary: This is a simple dry cure for meats – based on Michael Ruhlman’s recipe in “Charcuterie”

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)

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.

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