The Four Phases of the Curing Process

1. Fabrication

The meat is prepared to receive the cure.

Fabrication may include some or all of these procedures:

• Meats may be boned, trimmed, butterflied, or rolled/trussed.
• Poultry may be boned, skinned, butterflied, disjointed, or left whole; poultry is not trussed before curing.
• Fish is always scaled, gilled, and gutted before curing; fish may be filleted, butterflied, cut into steaks, headed, or left whole, with the skin usually left on.
• Shellfish is fabricated in various ways according to type and size.

After fabrication, the product is washed and blotted dry.

2. Cure Application

Curing compound is applied to the meat.

Application methods vary according to type of cure (dry or brine) and product being cured, and are covered in detail for each type of cure later in this chapter.

3. Cure Penetration

The meat is left in contact with the curing compound for a specific length of time.

For most modern products, cure penetration occurs under refrigeration. Some products require maintenance during cure penetration, while others are simply left alone to cure.

4. Drying

Whether the cure is a brine or a dry cure, when cure penetration is complete, the exterior of the product will be wet.

Thus, it is necessary to air-dry the surface of the cured meat.

If residue of a dry curing compound is still clinging to the meat, it is brushed off or washed off before drying.

Cured meats are placed on a rack or hung from hooks or rods. A drip pan is placed underneath to catch any fluids the meat exudes during the drying period. Air-dry under refrigeration or in a cool, temperature-controlled, humidity-controlled drying room. A fan may be directed on the products to speed the process.