dry cure
No liquid brine
Dry cure is a method of preserving meat using salt, sugar, and spices rubbed directly onto the surface, without submerging in liquid brine.
The dry mixture draws moisture out of the meat through osmosis, inhibiting bacterial growth while concentrating flavor: dry-cured bacon, dry-cured ham.
As a verb, to dry cure is to preserve meat this way: We dry cure our own prosciutto.
- saltSodium chloride compound
- salt boxVessel for sodium chloride
- pink saltPale rose seasoning mineral
- brineWater saturated with sodium
- smokeAirborne combustion byproduct
bacon · country ham · prosciutto · ham · jerky · preserve · meat · rub · nitrate · aging · cellar · hang · pork · pork belly · salami · pancetta · seasoning · sodium
- curing agentshardener, catalyst, activator, accelerator, initiator
- saltsea salt, table salt, rock salt, kosher salt, fine salt
- smokingsmoking, cigarette, cigar, pipe, lighter
dry curebrining
Saltwater soaking for meat
corning · pumping · marinating
dry curesmoking
Inhaling burning tobacco
hot smoking · cold smoking · fresh · uncured · smoked
dry curefresh
Newly made, not stale
uncured · raw · unprocessed · fresh meat
dry, cure, dries, dried, drying, dryer, dryness, dryly, cures