Rubbing Method

Small, flat items that need only a light cure are coated with a thin layer of the dry cure compound. It is massaged into the meat to ensure an even coating and to jump-start penetration. Once rubbed, the food may be stored in a plastic bag or nonreactive container with a tight-fitting lid. Moisture released from the food combines with the dry cure and creates a highly concentrated brine. As it cures, the food should be turned over one or more times to ensure even penetration.

Large items are coated with the dry cure compound in the same way. However, after the initial coating, they are rubbed with additional dry cure compound at carefully monitored intervals throughout the duration of the cure. Each rub adds another layer of dry cure compound that replaces the layer absorbed into the meat’s interior. The fluids released from the meat are drained off each time more curing compound is applied.