How to Dry Cure Meat at Home (Excess/Saturation)
The traditional approach, a strong salt cure based on time in the salt cure, then a drying phase.
Cost: Various Depending on Equipment
Equipment
- Weighing Scales For the initial weight and finishing weight.
- Meat Drying Area / Chamber Cellar, Shed, Wine Cellar, DIY Fridge Converison
Materials
- 1 meter Butcher Twine or Jute strong enough to hold the meat whilst drying
- 1 piece Bag, Container for Curing
- 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%).
- Make cure salt Mixturemuniformly - spices/pepper or whatever is being used evenly distributed.
- Cover meat with salt cure - cover all sides evenly and in crevices.
- Place in fridge and fully cure, 1 Day Per 1-2 Pounds / 0,5-1 kilogram of meat
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
Curing Phase:
The time in the cure will vary based on the size of the meat, 7 days indicated above would be for approximately - 7 pds or 3.5kg whole muscle meat cut without bone or skin.
Key is to cover the meat with a generous amount of salt for excess salt curing
Tip - Draining the excess liquid that is extracted during the salt curing can be done, especially if pooling.
Tip - Frozen meat can be used if its thawed accurately and frozen fresh.
Drying Conditions:
Humidity and Temperature: For ideal drying conditions, maintain a slightly humid (65-80%) and cool (50-60°F/10-15°C) environment.
Air exchange or airflow - some is needed to renew the drying area