Best used to cure hams, bacon, and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. After the application, place the meat into a plastic food storage bag and tightly seal. From there, put your meat in the refrigerator and let the curing process take place. After curing, remove excess salt by rinsing the meat. The final step then is to cook the meat and taste.
Also called the sweet pickle cure, brine curing is also a favorite for curing meat. This method involves combining curing salt and water to create a sweet pickle solution. To prepare the brine, use a large non-corrosive bowl, such as plastic or glass. To cure, inject the brine solution into the meat using a meat pump or soak the meat over a period of time. If you choose to soak, be sure to fully submerge the meat. A plate can be used as a weight to keep the meat immersed in the brine. Like dry curing, the process takes place in the refrigerator, and the cured meat needs to be cooked when finished.
When you couple the dry rub cure and brine solution injections, the result is combination curing. Used to cure hams, this method shortens the curing time and reduces the risk of spoilage because the process takes place both inside and outside the ham. Again, curing is done in the refrigerator, and the ham is cooked thereafter.
Unlike those previously described, the sausage curing method is accomplished by mixing curing salts and spices with ground meat. The curing process is then done in the refrigerator. When the curing process is complete, the sausage is cooked before serving.