Are you ready to elevate your culinary skills and impress everyone with restaurant-quality cured meats? This incredible dry cure recipe is your ticket to creating the most flavorful, perfectly seasoned bacon and ham right in your own kitchen! Whether you're a home chef looking to master the art of meat curing or a food enthusiast seeking to unlock professional-level techniques, this simple yet powerful dry cure will revolutionize the way you think about homemade charcuterie.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 1 batch
Ingredients
- 1 cup kosher salt
- 1/2 cup sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon pink curing salt
Instructions
- In a large mixing bowl, combine the kosher salt, sugar, black pepper, garlic powder, and onion powder. Mix thoroughly to ensure even distribution of all spices.
- Carefully add the pink curing salt (Prague Powder #1) to the mixture. Wear gloves and work in a well-ventilated area, as pink curing salt contains sodium nitrite and should be handled with care.
- Whisk all ingredients together until they are completely integrated and form a uniform dry cure mixture. Ensure there are no clumps or uneven spots in the blend.
- Transfer the dry cure mixture to an airtight container or sealed storage bag. Label the container with the date of preparation and ingredients.
- Store the dry cure mixture in a cool, dry place away from direct sunlight. When properly stored, this mixture can be kept for up to 6 months.
- When ready to cure meat, evenly coat the entire surface of the bacon or ham with the dry cure mixture, ensuring complete coverage.
- Place the meat in a non-reactive container or sealed plastic bag, and refrigerate during the curing process according to the specific meat's weight and type.
Tips
- Always use high-quality, food-grade pink curing salt and handle it with extreme care. A little goes a long way in preventing bacterial growth and preserving meat.
- Invest in a digital kitchen scale for precise measurements, especially when working with curing salts.
- Choose fresh, high-quality meat from a trusted butcher for the best curing results.
- Maintain consistent refrigeration temperatures between 36-40°F during the curing process to ensure food safety.
- Use non-reactive containers like glass or food-grade plastic when storing your dry cure mixture and curing meats.
- Label and date your dry cure mixture, and always check for any signs of moisture or clumping before use.
- Experiment with additional herbs and spices like dried thyme, rosemary, or red pepper flakes to customize your dry cure blend.
Nutrition Facts
Calories: 0kcal
Carbohydrates: 48g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
