The Cure

October 2, 2022

Please note that this is an older article. Any products or services pictured or described may have changed or may no longer be available. Thank you for visiting!

Q: Do you know the two basic methods of curing meat?
A: Using a dry rub and using a brine!

Here are some quick tips for both if you’re looking to cure meat at home.

Dry Cure:

• 3 pounds table salt
• 1 pound curing salt

With a dry cure, the meat is rubbed with the curing agent and allowed to absorb at about 1½ pounds of meat per day. The rub is “spent” after five days. This method can be inconsistent, especially when the meat product is irregularly shaped, and is usually used for smaller products.

Brine Cure:

• 4 pounds sea salt
• 1½ pounds brown sugar
• 5 gallons water

To apply a brine cure, there are two common methods you can use: immersion and stitch or spray pumping. In immersion brining, the product is submerged in the brining liquid for 1 day per every 1½ pounds of meat. With stitch or spray pumping, the product is pumped with brine via a perforated needle. The process takes about half the time (roughly 1 day for every 3 pounds) but may compromise the structural integrity of the meat.

A brine cure uses 20% dry ingredients, or approximately 1 pound for every 1 gallon of liquid. A variety of herbs and spices can be used to add flavor. 
Check out our blog about Fine Brines to learn more!

As for the vessel, don't forget to pick up a brining bucket along with all your ingredients the next time you're at our store!

Article originally published in November of 2015 and updated in October of 2022.