Dry-salt Cure-sides, Shoulders, Backs, Etc.
Ingredients
Directions
Rub dry salt into the meat.
Sprinkle lightly with saltpeter.
Overhaul (turn) the meat on the fifth and twentieth day.
Cure the meat for forty to sixty days, depending on size.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salt
- Draws out moisture and preserves the meat by inhibiting spoilage microbes.
- Saltpeter
- Helps preserve the meat and gives it its characteristic cured color.
The step that matters
Cure the meat for forty to sixty days, depending on size.. Salt must penetrate fully to the center before the meat is safe and evenly preserved. Larger cuts need the longer end of the range, so judging by size rather than time alone prevents a cure that is uneven or incomplete.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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