How to Dry Cure Meat at Home (Equilibrium)
Using a salt cure then a suitable drying area, you can salt dry cure meat at home using this process.
Cost: Various Depending on Equipment
Equipment
- Weighing Scales For equilibrium curing 1 decimal place in grams as minimum.
- Mortar and Pestle / Spice Grinder For crushing the spices and salt to a uniform consistency.
- Meat Drying Area / Chamber Cellar, Shed, Wine Cellar, DIY Fridge Converison
Materials
- 1 meter Butcher Twine or Jute Strong enough to hang the meat whilst drying
- 1 piece Bag, Container for Curing A ziplock or vacuum pack bag can be most effective for the salt curing phase
- 1 piece Natural Casing, Muslin for Exterior Optional, can be used to regulate the drying. Semi-permeable, traditionally beef bungs (intestines) were used.
- cardboard Recording Starting and Finished Weight
Instructions
Salt Dry Curing Phase
- For every peice of meat to cure, weigh meat and rcord both starting and finishing weight (70%).
- Calculate salt and Cure ingredients - use equilibrium method
- Combine and make salt cure uniform - finer cure will be easier to disperse on meat
- Apply cure to meat - cover all sides evenly and in crevices.
- Place cure and meat into bag, remove air out of bag.
- Place in fridge and fully cure, approx. 3-4 days per 25mm/1" thickness
Drying Phase
- Remove from bag and hang in appropriate drying area/chamber. Using S hook, or other method advised above.
- Check meat regularly for mold and visual/smell signs, leave haning until target weight achieved (minimum 30% weightloss from starting weight)
Notes
Drying Conditions
- Humidity and Temperature: For ideal drying conditions, maintain a slightly humid (65-80%) and cool (50-60°F/10-15°C) environment.
- Equipment and Ingredients: Quality meat, accurate scales, salt and spices are essential for successful outcomes with dry curing.
- Air exchange or airflow - some is needed