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FOR THOSE TIRED OF GRANOLA BARS (JUST KIDDING-OR AM I)

Two major methods to salt cure meat (or poultry)

1. Dry cure
2. Brine cure

Dry Cure method

1. Meat needs to chilled to below 40 degrees before starting, and needs to maintain 35 to 40 during the process.
2. Dry cure will take 20 to 40 days, depending on weight and thickness. A scale is important
3. The Cure mix. 8 pounds of dairy or Kosher salt, 3 pounds of sugar, 3 oz. of saltpeter. Make sure that it mixed thoroughly (a flour sifter works good).
4. Apply mixture at the rate of 1 ¼ oz per pound, of meat. On thick cuts of meat (like a ham) in three applications; 1/3 on the first day, 1/3 on the third day, and the final application on the tenth day. Bacon and other thin cuts need only one application.
5. Application is done by coating the whole of the meat, making sure it is pushed into all crevices of the meat. Use it all. Place it something that will contain the juice that the salt will drive out. Also it needs to be protected so the salt is not knocked off.
6. I was told that the salt penetrates at a rate of 1 inch a week. So beacon that is two inches, would take a week to completely cure.
7. When curing time is done, wash off exterior salt and keep in the fridge, or smoke. Wrap it the way you would any other meat. It can be store any dark well ventilated place, that is away from flies and such, it is better to keep temps under 100 degrees.

Brine Cure method

1. Chill meat before starting. Into a completely clean crock or barrel. Place the meat, and cover with the same mixture as above dissolved in 4.5 gallons of boiled water.
2. Make sure that the meat stays submerged the whole time. If you have to use a board with a stone on top. Keep in the fridge during the process.
3. Three times you need to “re-pack” it. On the seventh, fourteenth, and twenty-eighth day. Pour the brine off (saving it), take the meat out and put it in a different way (up side down), stir the brine and pour it back in the crock.
4. If the brine goes bad (looks stringy or syrupy); remove the meat, scrub it with hot water. Wash and then scold the crock out. Re-pack the meat, recover with “new” brine. Make the brine with 5.5 gallons instead of 4.5 gallons of boiled water.
5. When finished, just drain meat and leave in fridge.

Brine-cured meat does not store as well as dry-cured it is because of moisture. The brined-cured retains more moisture. Either can be smoked to increase preservation time.