267 Dry Salt Curing

The proportion of ingredients for dry salt curing are 40 g ( oz) saltpetre to 1 kg ( lb) coarse salt. The total amount of salt and saltpetre required is determined by the quantity and size of the items being salted which must be covered with the salt and weighted down under pressure.


The joints of meat should be pierced right through the centre with a large needle; then rubbed with the saltpetre. The joints are then placed into a suitable receptacle with the salt, a sprig of thyme and ½ a bayleaf to each 1 kg ( lb) salt.