Preserve / American / Curing

American Curing

Appalachia, the Gulf, the Midwest, and the county fair pantry turned into salt-cured meat, fish, roe, olives, lemons, and long brines.

salt percentage, contact time, airflow, temperature, and the patience not to rush the center.

American curing
salt
root cellar
Methods
Traditions

Curing to build from

country ham salt box American reference batch country ham salt box
01 country ham salt box first shelf 25 min 02 Lower East Side pastrami brine winter shelf 45 min 03 salt pork slab market surplus 1 day 04 gravlax-style salmon family batch 3 days 05 bacon cure holiday jar 2 weeks 06 corned beef brisket weeknight reserve 12 hr-24 mo
Lower East Side pastrami brine winter shelf Lower East Side pastrami brine salt pork slab market surplus salt pork slab gravlax-style salmon family batch gravlax-style salmon

Open the pantry by problem.

Start with the thing you need to solve: a quick jar, a long cure, a safer shelf, or a batch that makes the season last.

Same method, different pantry

Same pantry, different method

American Curing

American curing guide: salt-cured meat, fish, roe, olives, lemons, and long brines, safety notes, shelf logic, and recipes from Appalachia, the Gulf, the Midw

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