Curing Meat with Dry Rubs
Curing is a game of patience and ratios. By creating an environment where moisture cannot thrive, you transform fresh meat into something shelf-stable and structurally altered.
Consistency is safety
Always use a digital scale for dry cures; volume measurements are too imprecise for curing salts. Ensure your refrigerator holds a steady temperature between 34°F and 38°F throughout the process.
- Digital kitchen scale
- Non-reactive plastic or glass container
- Vacuum sealer or heavy-duty sealable bags
- Refrigerator with a thermometer
What goes in.
- 1000gpork belly or loin
- 30gkosher salt
- 15gbrown sugar
- 2.5gcuring salt (Prague Powder #1)
- 5gcracked black pepper
- 2gdried thyme
Balance the Salt
By weighing the meat and calculating a percentage of salt, you ensure the meat will never become over-salted, no matter how long it stays in the fridge. The salt eventually equalizes throughout the entire piece of meat.
The method.
Weigh and mix
Weigh your meat in grams. Calculate your salt at 3% of the total meat weight. Mix your salt, sugar, and cure together thoroughly in a small bowl.
Coat the surface
Massage the rub into every crevice of the meat. Be aggressive; ensure there are no bare spots.
Seal and chill
Place the meat into a vacuum bag or tight container. Remove as much air as possible to ensure the cure stays in constant contact with the meat.
Rotate daily
Place the container in the coldest part of your fridge. Flip the meat over once every 24 hours to redistribute the liquid that draws out of the meat.
Test for firmness
The meat is ready when it feels firm to the touch, similar to the tension of a raw steak, with no soft or squishy pockets remaining.
Other turns to take.
Spicy Cure
Add 5g of red chili flakes and 2g of smoked paprika to the rub for a deeper, heat-forward profile.
Juniper and Herb
Crush 3g of dried juniper berries and add fresh bay leaves to the bag during the curing phase.
When it doesn't go to plan.
Always wear gloves when handling curing salts.
If using a container instead of a vacuum bag, use a small weight to keep the meat submerged in its own juices.
Pat the meat completely dry with paper towels after removing it from the cure before proceeding to smoke or hang.
The ones that keep coming up.
Can I use table salt instead of kosher salt?
No. Table salt is much denser and will result in an dangerously over-salted product if measured by volume. Always use a scale.
How do I know if the meat has spoiled?
If you notice an off-putting, ammonia-like odor or slimy surface growth that does not disappear after a quick rinse, discard the batch.
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