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Meat
Curing Methods |
Dry
Curing
Dry curing involves applying the cure mix directly on the meat.
Curing is done in the refrigerator. After curing, the meat is
rinsed to remove the excess salt and then cooked. Dry curing
is used in curing hams and bacon as well as smaller cuts of
meat.
Brine Curing
Brine curing is also popular for curing meat. This method is
also called a sweet pickle cure. Brine curing involves mixing
the curing salt with water to make a sweet pickle solution.
The meat is cured with this brine by injecting the brine using
a meat pump or by soaking the meat for a specific time. Curing
takes place in the refrigerator and the meat is cooked after
curing.
Combination Curing
Combines the dry rub cure with injection of brine solution (also
known as a sweet pickle solution). A combination cure is used
for curing hams. This method shortens the curing time required
and reduces the chance of spoilage because the cure process
takes place inside and outside the ham. Curing takes place in
the refrigerator and the ham is cooked after curing.
Sausage Curing
The method for making cured sausage is different from the curing
methods described above. Curing salt and spices are mixed with
ground meat. Curing takes place in the refrigerator and the
sausage is cooked after curing.
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To learn more about Meat Curing, purchase the "Morton Salt Home Meat Curing Guide: An Illustrated Guide to curing ham, bacon, small cuts and sausage making" from our Salt Shop! |
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