Packing Method

The packing method often begins in the same way as the rubbing method. After the meat is rubbed with a dry cure compound, it is placed into a nonreactive container, called a curing tub, lined with a shallow layer of additional dry cure compound. The meat is added to the tub in a single layer, and more of the dry cure compound is added to the tub in sufficient quantity to completely cover the meat. Often, additional layers of meat and compound are added. When all of the meat is completely covered, it must be weighted to compress the meat and force fluids out. The amount of weight needed for a particular food item depends on its density and the desired result. The tub is covered and stored in the refrigerator for the duration of the cure. The meat is periodically turned and its position in the tub is rotated, a procedure called overhauling.