Dry Cures

In a dry cure, the cure ingredients (salt, plus seasonings and, in many cases, sugar and Prague Powder) are mixed together and packed or rubbed over the food product to coat it completely. The length of time required to dry-cure meats depends on their thickness. Lean meat 1 inch (2.5 cm) thick requires 3–8 hours, while a whole ham needs about 45 days. During a long cure, the food is repeatedly turned and rubbed with the cure mixture in order to maintain uniform contact. It is important that the entire surface area be coated.