Roaring Fork’s Dry Chili Salt Cure for Meats

Name: Roaring Fork’s Dry Chili Salt Cure for Meats
Yield: Makes 1 cup
Cuisine: American
Ingredients: 6 dried ancho chilies, toasted in a skillet or over a fire; 1 tablespoon freshly ground pepper; ¼ cup sugar; ⅔ cup kosher salt

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

While this is one recipe for Robert McGraths’s salt cure, he emphasizes that you should play around with the proportions and ingredients to suit your own adventurous tastes.

Ingredients

6 dried ancho chilies, toasted in a skillet or over a fire
⅔ cup kosher salt
¼ cup

Americas
United States
Condiment
Gluten-free
Spicy

Method

Stem and seed the ancho chilies. Grind them in an electric spice grinder, sieve, and mix with the salt, sugar, and pepper. Use as soon as possible, or store in a closed jar in a cool place for up to 2 weeks.