Category Archives: Starting Out

Brine Cured Ham 101

Having set out a basic approach to dry curing, where the rub mix containing both the curing ingredients and the sweeteners and aromats and spices are all applied dry to the surface of the meat, we can now look at … Continue reading

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Bacon 101

Here, I’m going to set out an actual dry cure method using a measured equilibrium (EQ) approach which is the simplest and most efficient way to make bacon with a known salt content and which, as long as it has … Continue reading

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