Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Procedure for Dry Curing

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Fabricate the meat to be cured, with attention to consistency in size, shape, and surface area as much as possible. Note the average weight of the individual pieces. Refrigerate the meat until you are ready to proceed.
  2. Prepare the dry cure compound. If using a premade compound, stir it well to ensure it is evenly mixed.
  3. Sanitize all equipment that will come into contact with the meat.
  4. Blot away any fluids from the exterior of the meat.
  5. Massage an even layer of dry cure compound onto all surfaces of the meat in the amount and thickness specified in the recipe.

    • Wrap the meat as directed in the recipe.
    • If dry curing by the packing method, place a layer of dry cure compound in the bottom of the curing tub and add the rubbed meat in a single layer, or in even layers with layers of compound between them. Cover with more compound. Weight the contents of the tub and cover.

  7. Cure the meat according to the specified time and temperature. If necessary, post a maintenance schedule for additional rubbing or overhauling.
  8. When curing is complete, brush or wash any remaining dry cure compound off the meat’s surface. Test the cure, using a sanitized paring knife to cut into the center as described, step 7.
  9. Air-dry the meat according to the recipe’s specified time and temperature.
  10. After the pellicle has formed, wrap the food or proceed with additional processing.