How to cure meat - Easy recipe for beginners

Learn how to cure meat - Easy recipe for beginners
  / theconspiratewarrior  
Curing is a preservation and flavoring process of foods by the addition of salt, to draw moisture by the process of osmosis preventing food spoilage.

Curing can be traced back to antiquity and has been the dominant method of meat preservation for thousands of years until the late-19th century.

Curing is mainly practised for its cultural value and desirable impact on the texture and taste of food but remains a key process in the production, transport and availability of food products in off grid environments.

Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrates and nitrites.

Beware for alergies and intolerances ...

Simple Step by step recipe:

Step 1.- Choose your meat, unprocessed meat is desirable, but as this was my first attempt I decided to use a raw, processed turkey meat bar, (low in salt and nitrates) for extra safety.

Step 2.- Cover generously on a saltin mix with 3 salt to 1 sugar ratio. Ready made "curing salt" mix is generally advisable. Leave for 3 days (could be more according to weight of piece)

Step 3.- Clean, wash excess salt and dry

Step 4.- seasoning:
Sweet paprika (ground sweet red pepper), spoonful
Pepper, half teaspoon
Paprika (Average American/European, better skip it, too strong)
Basil, teaspoon
Herbs d'Provence mix, teaspoon
Cumin, half a teaspoon or less

Step 5.- Binding
Use olive (or your favourite) oil or honey to bind the seasoning to the meat piece.

I wanted to try honey, but did get a richer than wanted taste because of the meat I used. I will not use it again with pre-processed food ...

Make sure the binding covers the entire surface of the meat piece to take advantage of the antiseptic properties of oil/honey, herbs and spices and avoid spoilage/disease.

Step 6.- Place in the fridge for 2 days to allow for residual surface moisture reabsortion (important safety issue)

The rest of the curing process requires the meat piece to be left in a cool dry place away from insects, pets and pests. My place does not meet those requirements so I wrap accordingly to keep moisture and "flyers" away.

Always date your prepared meat!

This recipe aimed for a half curation so I set for 24 days for a pounder piece (half a kg).

If you want more of a "cured ham" consistency go for the 2 months + mark.

Everything is reused in other projects = 0 waste.

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