How to Salt Cure Meat the Old-Fashioned Way

Introduction

Salt curing is an ancient technique of preserving meat, one that has been in use for centuries. This method of curing involves using a combination of salt, sugar, herbs and spices to draw moisture out of the meat while creating an environment that is inhospitable to bacteria. The result is meat that is flavorful, safe to eat, and has a much longer shelf life than fresh meat.

Benefits of Salt Curing

There are several benefits to salt curing meat. The most obvious is its ability to extend the shelf life of the meat by preventing spoilage. According to a study by Food Research International, salt curing can reduce bacterial growth by up to 99%. In addition, salt curing can also enhance the flavor of the meat and make it more tender.

Ingredients and Equipment Needed

To salt cure meat the old-fashioned way, you will need the following items:

• Salt – Use a non-iodized, fine-grained salt like sea salt or kosher salt.
• Sugar – This helps to balance out the saltiness of the cure.
• Herbs and Spices – For added flavor, you can add any herbs or spices you like.
• Knife – A sharp knife is essential for cutting and trimming the meat.
• Cutting Board – A sturdy cutting board is necessary for preparing the meat.
• Container or Jar – You will need a container or jar to store the cured meat in.

Step-by-Step Instructions

Once you have gathered all the necessary ingredients and equipment, you are ready to begin salt curing the meat. Follow these steps:

Preparing the Meat

The first step is to clean and trim the meat. Remove any excess fat and any discolored areas. Then rinse the meat in cold water and pat it dry with paper towels.

Mixing the Cure

Once the meat is prepared, it’s time to mix the cure. The ratio of salt to sugar should be 2 parts salt to 1 part sugar. You can also add your favorite herbs and spices to the mixture for added flavor. Mix the ingredients together until they are thoroughly combined.

Applying the Cure

Once the cure is mixed, it’s time to apply it to the meat. Rub the cure into the meat, making sure to cover all surfaces. Place the meat in a container or jar and cover it with the remaining cure. Seal the container or jar and store it in a cool, dry place.

Aging the Meat

Allow the meat to age for at least two weeks. During this time, the salt and sugar will draw the moisture out of the meat, creating an environment that is inhospitable to bacteria. Check the meat periodically to make sure it is not spoiling.

Storing and Using Cured Meat

Once the meat has aged for two weeks, it is ready to be stored and used. To ensure the longest shelf life, keep the cured meat refrigerated. Properly wrap the meat in plastic wrap or butcher paper before storing it in the refrigerator. When you are ready to use the meat, rehydrate it by soaking it in cold water for several hours.

Common Mistakes

Salt curing meat is a delicate process, and there are some common mistakes that can lead to poor results. Here are some of the most common mistakes to avoid:

• Not cleaning the curing area – Before you begin, make sure the curing area is clean and free of any contaminants.
• Not trimming excess fat – Trim away any excess fat from the meat before applying the cure.
• Not applying enough cure – Make sure to liberally apply the cure to the meat.
• Not monitoring temperature – Monitor the temperature of the curing area to ensure it remains between 40°F and 50°F.

Tips for Successful Salt Curing

Salt curing meat isn’t as difficult as it may seem, but there are some tips that can help you achieve the best results. Here are some tips for successful salt curing:

• Use the correct type of salt – Use a non-iodized, fine-grained salt such as sea salt or kosher salt.
• Measure the cure accurately – Measure the ingredients for the cure carefully to ensure the proper ratio of salt to sugar.
• Monitor the humidity level – Monitor the humidity level of the curing area to make sure it does not exceed 75%.
• Rinse the meat thoroughly – After applying the cure, rinse the meat in cold water to remove any excess salt.

Conclusion

Salt curing is an ancient technique for preserving meat that has been used for centuries. With the right ingredients and equipment, and a little patience, you can salt cure meat the old-fashioned way. Just remember to take your time and follow the instructions carefully to ensure the best results.