Caribbean Dry Cure

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Many Caribbean cure recipes call for a brine flavored with allspice and other ingredients. Although this dry cure is not as spicy as the typical Island brine cure, the salt does the job and the brown sugar adds a distinctive flavor.


  • 3 pounds boneless meat (beef, venison, pork, etc.), in 1 piece
  • 3 cups sea salt, or more as needed
  • 2 teaspoons brown sugar
  • 1 teaspoon saltpeter


    Mix the salt, saltpeter, and brown sugar. Put the meat into a glass container or crock and rub it well with the salt mix. Sprinkle the top with a little more salt, then put in a cool place. After a day, pour off any liquid that has accumulated, turn the meat, and sprinkle on a little more salt mix. Repeat the procedure for a total of 3 days. Then refrigerate the meat for 7 to 10 days.

    Before using, freshen this meat by washing it thoroughly and then simmering it for 20 minutes per pound.