Cure Pork
Curing is a process of preserving meat, usually by adding salt. There are two procedures commonly used to cure meats: dry curing and sweet pickle curing. Of the two, dry curing is popular for heavy cuts such as pork shoulder and belly. Curing meat was customary before modern technology made preserving food easy. Curing meat stops bacteria from reproducing, which prevents spoilage. Today, culinary enthusiasts cure meat because of the unique flavor that can be achieved by the process. Use these steps to cure pork belly.
Steps
- Obtain 5 pounds (2.27 kg) of pork belly from a local butcher. The meat should be fresh and chilled.
- Wash and trim the cut as needed.
- Make a rub.
- Mix together 2 oz. (56.69 g) of salt, 2 tsp. (9.5 g) of pink curing salt, 4 tbsp. (56.7 g) of black pepper, 4 crumbled bay leaves, 1 tsp. (4.8 g) of nutmeg, � cup (56.7 g) of brown sugar, 5 smashed cloves of garlic, 2 tbsp. (28.3 g) of crushed juniper berries, and 10 sprigs of thyme.
- Cover the pork belly with the rub.
- Place the meat onto a clean, dry surface.
- Pour half of the dry mixture onto the meat. Turn it over and pour on the rest of the rub.
- Flip the meat over and make sure the entire surface is covered with the rub.
- Store the meat.
- Place the meat into an airtight plastic bag and into the refrigerator where it will not be disturbed.
- Remove the bag and rub the pork after 3 days. Juices will have leaked into the bag as the salt dries out the meat.
- Replace the meat in the refrigerator for another 4 days.
- Determine a location for air-drying.
- Choose an area with good air circulation and a temperature below 60 degrees Fahrenheit (15.55 degrees Celsius). The room must be clean and dry. It should have an apparatus or fixture for hanging objects. Rafters and ceiling basket hooks both work.
- Wrap the meat with butchers twine and hang it from the ceiling.
- Take 2 lengths of butchers twine and wrap them around each side of the belly 2 to 3 times.
- Knot the twine close to the meat.
- Leave the meat to air-dry for 3 to 4 weeks.
- Remove the pork belly and rinse it with cold water to wash off all the seasonings.
Tips
- The ideal temperature for curing is between 38 and 44 degrees Fahrenheit (3.33 and 6.66 degrees Celsius).
- Instead of air-drying the meat, you can continue to cure it in the refrigerator for 2 to 3 weeks.
- Cured meat can be sliced and cooked in a skillet; it can be grilled; and it can be roasted in the oven, among other uses.
Warnings
- Always wash your hands before and after handling raw meat.
- Pink curing salt contains nitrites, which can be considered a carcinogen. Nitrites give meat the familiar bright pink color and the bacon flavor, but they can be omitted if desired. If you are going to smoke the belly, however, you need nitrites to prevent botulism bacteria from growing.
- Do not salt warm meat. Trapping heat inside the cut can cause spoilage.
- Keep rub out of the zipper and the meat away from plastic by picking up and covering in wax paper before inserting into plastic bag.
Things You'll Need
- 5 pounds (2.27 kg) pork belly
- 2 tsp. (9.5 g) of pink curing salt
- 2 oz. (56.69 g) salt
- 4 tbsp. (56.7 g) of black pepper
- 4 bay leaves
- 1 tsp. (4.8 g) nutmeg
- � cup (56.7 g) brown sugar
- 5 cloves garlic
- 2 tbsp. (28.3 g) crushed juniper berries
- 10 sprigs thyme
- Mixing bowl
- Water
- Knife
- Plastic storage bag
- Refrigerator
- Butchers twine
Related Articles
- Preserve Meat
