dry curing
Preserving with salt
Dry curing is a method of preserving meat by rubbing it with salt and seasonings, then allowing it to age without liquid brine.
The salt draws moisture out, inhibiting bacterial growth while concentrating flavor.
Prosciutto, country ham, and bacon are typically dry cured.
The process can take weeks to years depending on the product: The ham was dry cured for eighteen months.
- saltSodium chloride compound
- pink saltPale rose seasoning mineral
- prosciuttoUncooked cured Italian ham
- country hamSalt-cured pork haunch
- baconCured smoked pork
jerky · preservation · brine · smoke · aging · cold storage · cellar · meat · pork · ham · salami · nitrate · rub · salt box · hanging · moisture · fat · butcher
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