(Salt) Dry Curing is a method of bringing out some incredible flavor and intensifying everything that’s good in the quality of the meat. Specifically, I am talking about dry curing meat known in Italy as Salumi & in modern terms sometimes referred to as charcuterie nowadays (charcuterie is a French term for rillettes, pates, salami, whole, muscle dry cured meats and porky bits – many other French smallgoods strictly speaking).Ĭharcuterie nowadays means modern meat & cheese platter it seems in most of the Western world. hot smoking (which is also low and slow bbq or direct heat smoking).
You can also just hang it around the house, in a cellar or somewhere with a slightly moist and coolish location (more on this later).ĭefining cured meat for me falls into 3 categories mainly, – I will go over each method I have tried below. The main topic being dry-cured meats which I have experimented with, and can be done in your normal kitchen fridge, professional drying chamber or DIY curing chamber. I’ve been learning about dry curing for nearly a couple of decades now and it’s still super exciting! My Dry Cured Meat made in a Normal Fridge I wanted to create a resource which was useful for someone new to the glorious world of meat curing and give a decent overview of the process. It is a craft and in a way, I think its more than just following a recipe – it’s a kind a magic. Dry Curing meat at home is just a process, the result can be fantastic and you don’t need fancy equipment.
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