How Do I Cure Meat For Long Term Storage?

“Hi! I’m trying to learn how to cure meat for long-term storage and want to start with some smaller batches. I rooted around online, and while I got a few ideas, I’m still worried I might mess up the process, especially when it comes to using salt and whether or not it’s okay to use regular kitchen salt. Any advice on where to start and how to avoid rookie mistakes would be amazing! Thanks in advance!”

Cheers, Kevin, Melbourne, Australia.

Hey Kevin! You’ve come to the right place. Curing meat can seem like a big task at first, but once you understand the basics (and a few sneaky tricks), you’ll be preserving meat like you’ve been doing it your whole life. Let me walk you through the process step-by-step, and we’ll tackle those concerns about the type of salt and other potential pitfalls. Don’t worry—it’s easier than most people think, especially if you start small.

What is Meat Curing?

First off, curing is a method of preserving meat using salt (and sometimes sugar) to draw out moisture. This slows down bacteria growth and rot, keeping the meat edible for much longer than if it were just kept fresh. Traditionally, curing was done before refrigeration was a thing, so it’s got a long history and lots of time-tested methods behind it.

In a nutshell, curing removes moisture, adds great flavor, and protects your meat for longer storage times. There are a few types of curing methods, but we’re going to stick to the basics for now with dry curing and go a little into wet/brine curing too.

Types of Curing

• Dry Curing: This is what most people picture when we talk about curing. It’s where you rub the meat down with salt (sometimes with a few spices or sugar) and leave it to dehydrate over time.
• Brine (Wet) Curing: For leaner cuts or large cuts like ham, you can dissolve salt in water and submerge the meat for an extended period. This is helpful when you want a more uniform cure all the way through.

Since you mentioned you’re starting small, I’d recommend you begin with dry curing. But we’ll cover both, just in case you’re feeling adventurous later on!

The Salt Situation—What Kind of Salt Should You Use?

Alright, here’s where most people panic, but it’s not too complicated once you learn the main points. You asked about using regular kitchen salt. Technically, you can, but it’s not the best choice for curing.

Table Salt vs. Curing Salt

• Table Salt: The stuff in your kitchen often contains additives like iodine and anti-caking agents. While it works in a pinch, those can mess with your curing time and even affect the taste. Plus, you’ll need a lot of it compared to proper curing salt.
• Curing Salt (also called Prague Powder or Pink Salt): This stuff is made specifically for preserving meat. It has a mix of regular salt and sodium nitrite (or nitrate), which works to prevent bacterial growth. The pink isn’t for flavor—it just makes sure you don’t mix curing salts with your cooking salt by accident.

If you’re doing a long-term cure or want to play it safe, go for the curing salt, Kevin. And don’t sweat about measuring it right—it usually comes with clear instructions for how much to add per pound of meat.

How to Dry Cure Meat for Long-Term Storage

Let’s get into the nitty-gritty of doing a dry cure. Start with smaller batches, just like you mentioned, to get comfortable with the process.

Choosing the Right Cuts

For dry curing, fattier cuts (think pork belly, pork shoulder, or duck) tend to work best because fat holds flavor. Lean cuts can be dried, but they tend to take longer and aren’t as flavorful unless you add some nice spices.

Step-by-Step Dry Curing Process

1. Trim the Meat: Start by trimming any excess fat or bits you don’t want. You don’t have to remove all the fat—just the undesirable parts.
2. Weigh the Meat: This is key, especially as you scale up. The amount of salt you use depends on the meat’s weight. Generally, you’ll use about 2-3% of the meat’s weight in salt. Got a 1000g piece of pork? You’ll need around 20-30g of salt.
3. Rub It Down: Coat every inch with your measured salt (and any added spices or sugar, if you’re feeling fancy). Don’t skimp! A good even layer is what you’re aiming for.
4. Store It: Place your meat in a shallow pan or wrap it in cheesecloth and put it in the fridge. Make sure to flip it and drain any liquid every couple of days. Salt pulls moisture out, so expect a little pooling.
5. Time: You’ll need to leave it alone for at least 5-10 days depending on the cut and how thick it is. A safe guide is about a day for every ½ inch of thickness.
6. Test It: The meat should lose about 30-40% of its weight by the time it’s cured. Press it—if it feels firm and dry, you’re done. If it still feels squishy, give it a couple more days.

Safety First!

This is where you don’t want to take shortcuts. Make sure your meat stays under 40°F (aka fridge temperature) while it’s curing. If you leave it out for too long at warmer temps, you’re looking at a higher risk of bacterial growth, and nobody wants that.

Brine (Wet Curing) for Different Cuts

If dry curing feels overwhelming or you want to try something different, brining is an excellent option, especially for hams, poultry, or lean cuts. Kevin, if you decide to go this route later on, here’s a quick overview to get you started.

The Brine Solution

Brine cures are all about the salt water solution. Here’s a simple recipe for a basic brine:

• Water: Enough to submerge your meat
• Salt: 1 pound of salt for every gallon of water
• (Optional) Sugar: Equal part sugar to salt for a sweet element

Just dissolve the salt and sugar (if using) in hot water, cool it back down, and then submerge your meat overnight or for longer, depending on the thickness. Here’s the trick—you want to splash in a bit of curing salt if you’re going to store the meat long-term, like a ham for months.

Other Tips for Curing Success

Should You Add Spices?

Absolutely! You can really get creative with your rubs. A mix of black pepper, thyme, garlic, or even red pepper flakes can bring a lot of flavor while your meat cures. Start simple at first, though—salt is doing the heavy lifting, but extra seasoning gives depth.

Smoking After Curing

If you’re really feeling adventurous, cured meat can be smoked afterward for that classic flavor. This is an optional step (but oh, so good!). Smoking adds another layer of protection—for example, it helps form a “smoke ring” that keeps oxygen out, further preserving the meat.

Aging and Drying Meat For Longer Storage

Once you’ve cured your meat and it’s firm to the touch, you can further extend its shelf life by aging or drying in a controlled environment. This process continues to remove moisture for a deeper, more concentrated flavor. Find a cool, dry spot (a cellar or special fridge is ideal), and hang the meat there. Airflow is important here—fan it gently if necessary to prevent mold or funky smells.

Troubleshooting Your Cured Meat

Curing isn’t without its challenges, and it’s common to hit a few bumps. Here are some problems you might run into and how to handle them:

• Uneven Curing: Salt didn’t penetrate all areas? Make sure your rub is evenly distributed.
• Slimy or Spoiled Meat: Remember, temperature is critical. If you keep it too warm, bacteria can grow. Always check to make sure your fridge or curing area is cold enough.
• Mold Growth: A little white mold is usually harmless but anything green, black, or funky looking? Toss it out—it means something went wrong along the way.

Final Thoughts…

Kevin, I hope this helps set you off on the right foot with your meat curing adventure. Dry curing is a great method to start with, and you’re smart to get comfortable with small batches before moving to more complex stuff like brining or smoking. Just remember that keeping everything clean and cool is key—don’t rush the process! You’ll get the hang of it, and before you know it, you’ll be proudly showing off your homemade prosciutto.

Thanks again for reaching out, and best of luck!