Curing
Preserving food using salt, sugar, and sometimes nitrites to draw out moisture, inhibit bacteria, and transform texture and flavor. Used for bacon, gravlax, prosciutto, and cured egg yolks.
When to Use This Technique
- Making homemade bacon from pork belly
- Gravlax (cured salmon)
- Cured egg yolks for grating
- Bresaola and other cured meats
Step-by-Step Instructions
Basic cure ratio: 3% salt by weight of meat (30g salt per 1kg)
Tip
Precision by weight matters — measuring cups are too imprecise for curing
Mix cure: salt, sugar (equal parts or 2:1 salt:sugar), herbs and spices
Tip
Sugar balances salt and adds slight sweetness. Black pepper and juniper are classic.
Coat all surfaces of protein thoroughly with cure mixture
Tip
Every surface must contact cure evenly — missed spots can harbor bacteria
Place in non-reactive container, cover with remaining cure, weigh down
Tip
Liquid will extract from protein over first 24 hours — this is the curing brine forming
Refrigerate and flip daily for even curing penetration
Tip
Salmon: 24-36h. Pork belly (bacon): 5-7 days. Full legs: weeks to months.
Rinse, pat dry — taste for saltiness before consuming
Tip
Over-cured = very salty. Rinse well and soak in water if needed.
Equipment Needed
- Non-reactive container (glass or ceramic)
- Curing salt (optional)
- Weights
Related Techniques
Quick Reference
Difficulty
Hard
Time Required
1-14 days
Category
Preservation & Fermentation