What’s The Difference Between Dry And Wet Curing?

“I’m pretty new to preserving meats and home-curing, and I’m stuck deciding between dry curing and wet curing. I’m thinking of starting with some bacon and maybe pancetta, but I’m not sure which method would be better for beginners like me. What makes dry curing different from wet curing, and do you have any tips or suggestions for someone just getting started?” Thanks, Michael, Pittsburgh, USA.

What’s The Difference Between Dry And Wet Curing?

Hey Michael! This is such a great question, and I’m so glad you asked. Being torn between dry curing and wet curing is pretty common, especially for beginners. The truth is, both methods work really well for preserving and flavoring meat, but they serve different purposes and have different techniques. So, let’s break it down and figure out what works best for your bacon and pancetta plans!

What Exactly Is Curing?

Before we get into the nitty-gritty of dry vs. wet curing, let’s start with the basics. Curing is the process of preserving food—typically meat—by using salt and, sometimes, sugar and nitrates. The goal here is to draw moisture out of the meat, which helps to inhibit the growth of bacteria. This was obviously a matter of survival way back in the day, but now, we do it for the amazing flavor it imparts and to make our food last longer.

Curing can sometimes seem a bit intimidating, but once you get the hang of it, it’s such a fulfilling process. And trust me, homemade bacon or pancetta tastes way, way better than anything you can buy at the store.

Dry Curing: A Hands-On (But Low-Maintenance) Process

If you’ve heard about dry curing, you might already know it’s one of the oldest forms of curing meat. In simple terms, dry curing means you’re applying a salt mixture directly to the meat and letting it sit over time. No water is involved in this method (hence the “dry” part of the name).

Here’s how it typically works:

• Salt Rub: You create a mixture of salt (and often sugar, spices, and nitrates) and generously rub it all over the meat. It’s a pretty basic step, but you’ll want to ensure every inch of meat is coated, especially if you’re making things like pancetta.
• Wait It Out: The salt pulls water out of the meat tissue, which makes the meat less hospitable for bacteria. The longer the meat sits, the more water is removed and the more intense the flavor becomes.
• Drying: After the curing period, some meat is hung to air-dry and mature, just like you would do with pancetta or prosciutto. Not all dry cured meats require this (like bacon), but those that do develop that deep, concentrated flavor we love.

This method is pretty hands-off once you’ve applied the cure, but it does involve a bit of waiting. Bacon, for instance, might take a week or more to fully cure, while pancetta could take several weeks, especially if you plan to air dry it afterward. So, patience is key!

Why Dry Curing Is Great (And Some Potential Pitfalls)

Dry curing is ideal if you want to work toward making richer, more artisan-style meats. That pancetta or prosciutto? Dry cure all the way! The benefit here is you really end up with a more concentrated flavor since the water is removed from the equation during the curing process.

But—like anything—it has its downsides. Depending on how thick your cut of meat is, it can take a long time to cure fully. Greater care is needed to distribute the salt evenly to avoid “hot spots” where the salt concentration might be too intense in one spot or not enough in another. And if you’re not careful, the outsides of your meat can become overly dry before the inside is cured. It’s not super complicated, but you’ve got to pay attention!

Wet Curing: Saltwater Magic

Now let’s talk about wet curing. Unlike dry curing, wet curing (also called brining) involves submerging the meat in a solution of water, salt, sugar, and sometimes nitrate. This method is perfect for beginners, especially if you’re not quite ready for the world of dry curing yet.

The basic steps are pretty simple:

• Create the Brine: You make a solution of salt, often sugar, spices, and sometimes other curing agents like nitrates. The salt and sugar in the solution serve the same purpose as in dry curing: to draw out moisture and preserve the meat.
• Submerge the Meat: The meat is completely submerged in the brine and left to soak for a set amount of time, depending on what you’re curing. Bacon, for example, could take anywhere from several days to a week. The salt penetrates through the surface and into the inner parts of the meat to preserve it from the inside out.
• Rest & Rinse: After the meat has soaked in the brine for the appropriate amount of time, you remove it, rinse it off thoroughly, and allow it to rest before cooking or smoking it.

Wet curing is great for retaining moisture and producing juicier food. So, if succulent, juicy bacon is your goal, this is a solid route to take.

Why Wet Curing Might Be For You (And Its Challenges)

Wet curing has a real benefit when it comes to evenly distributing the cure throughout the meat. The saltwater solution allows the salt and other spices to penetrate deeply and consistently into the meat, which can be a little harder to achieve when you’re dry curing thick cuts.

Another advantage to wet curing is that it tends to result in juicier meats. That makes it a favorite for bacon, ham, and pastrami, among other things. Plus, because the meat absorbs some water during the process, it stays a lot more tender when it’s finally cooked up.

However, wet curing does have a potential downside: it’s easier to over-brine your meat. If you leave it too long, you may find your bacon or ham way too salty. And while wet curing is simpler in some ways, it doesn’t produce the same deep, concentrated flavors that you get from dry curing. It’s also not ideal for fancy air-dried meats like pancetta or prosciutto, as those really need the flavor concentration that dry curing provides.

Michael’s Bacon & Pancetta Plan: Which Route To Take?

Alright, Michael, based on what you’ve shared, it sounds like you’re aiming to make both bacon and pancetta. So let me give you some advice tailored to what you’ll be working on.

• For Bacon: Wet curing is a bit easier for beginners, and it’s perfect for bacon. It keeps the meat juicy, is less prone to mistakes, and is quicker than dry curing. If you’re just starting out, I would suggest going with wet curing for your bacon first. Once you have that down, you can always experiment with dry curing down the road for more flavor depth!
• For Pancetta: Pancetta, on the other hand, is traditionally dry cured. The goal here is not just to preserve the meat but also to dry it out and deepen the flavor. While it may take a little more attention, patience, and care, dry curing will give you that true pancetta flavor you’re looking for. Plus, you’ll feel like a curing pro when you slice into your first slab!

How About Some Tips To Get Started?

To help you get moving in the right direction, I’ve rounded up a few quick tips:

• Use a Digital Meat Scale: When it comes to curing, the precise amount of salt based on the weight of your meat is crucial—especially with dry curing. A scale will keep you from guessing. Trust me, guessing leads to some salty surprises.
• Don’t Rush The Cure: Whether you’re dry or wet curing, give your meat enough time to fully absorb the salt and spices. It can be tempting to cut corners, but the magic happens in the waiting.
• Store Meat Carefully: For dry curing especially, your meat will need to be stored in a cool, dark place with good airflow. If you can get your fridge dialed in to 50-60°F, that’s perfect for dry curing pancetta.
• Rinse Well: After curing, especially with wet curing, give the meat a good rinse under cool water to prevent it from being over-salted when it cooks.

Common Challenges (And How To Avoid Them)

When getting into curing, it’s easy to get overwhelmed by potential pitfalls. Don’t worry—everybody messes up now and then. Here are a few things to be on the lookout for:

• Too Salty Meat: This most often happens in dry curing when salt concentration on one part of the meat is too high, or with wet curing if the meat is left in the brine too long. Make sure to use the right ratios and follow your recipes carefully.
• Inconsistent Texture: Uneven curing can lead to parts of your meat being tough while other parts are still tender. This is more common with large cuts. Always ensure the curing mixture (whether dry or wet) reaches every nook and cranny of your meat.
• Over-Drying: Especially with dry curing, be cautious about leaving meat exposed to air for too long. While it’s part of the process, overdoing it can lead to unpleasantly tough results.

Final Thoughts…

Michael, I hope this helps clarify the difference between dry and wet curing! For a beginner, wet curing is typically easier, especially for bacon. But don’t be afraid to tackle dry curing for things like pancetta once you feel comfortable—it’ll really up your home-curing game! Just remember to weigh everything properly, be patient, and above all, have fun with it. Thanks again for your question, and I can’t wait to hear about your results from Pittsburgh!