How to Cure Pork
Obtain 5 pounds (2.27 kg) of pork belly from a local butcher., Wash and trim the cut as needed. , Make a rub., Cover the pork belly with the rub., Store the meat., Determine a location for air-drying., Wrap the meat with butchers twine and hang it...
Step-by-Step Guide
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Step 1: Obtain 5 pounds (2.27 kg) of pork belly from a local butcher.
The meat should be fresh and chilled. -
Step 2: Wash and trim the cut as needed.
, Mix together 2 oz. (56.69 g) of salt, 2 tsp. (9.5 g) of pink curing salt, 4 tbsp. (56.7 g) of black pepper, 4 crumbled bay leaves, 1 tsp. (4.8 g) of nutmeg, � cup (56.7 g) of brown sugar, 5 smashed cloves of garlic, 2 tbsp. (28.3 g) of crushed juniper berries, and 10 sprigs of thyme. , Place the meat onto a clean, dry surface.
Pour half of the dry mixture onto the meat.
Turn it over and pour on the rest of the rub.
Flip the meat over and make sure the entire surface is covered with the rub. , Place the meat into an airtight plastic bag and into the refrigerator where it will not be disturbed.
Remove the bag and rub the pork after 3 days.
Juices will have leaked into the bag as the salt dries out the meat.
Replace the meat in the refrigerator for another 4 days. , Choose an area with good air circulation and a temperature below 60 degrees Fahrenheit (15.55 degrees Celsius).
The room must be clean and dry.
It should have an apparatus or fixture for hanging objects.
Rafters and ceiling basket hooks both work. , Take 2 lengths of butchers twine and wrap them around each side of the belly 2 to 3 times.
Knot the twine close to the meat. ,, -
Step 3: Make a rub.
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Step 4: Cover the pork belly with the rub.
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Step 5: Store the meat.
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Step 6: Determine a location for air-drying.
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Step 7: Wrap the meat with butchers twine and hang it from the ceiling.
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Step 8: Leave the meat to air-dry for 3 to 4 weeks.
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Step 9: Remove the pork belly and rinse it with cold water to wash off all the seasonings.
Detailed Guide
The meat should be fresh and chilled.
, Mix together 2 oz. (56.69 g) of salt, 2 tsp. (9.5 g) of pink curing salt, 4 tbsp. (56.7 g) of black pepper, 4 crumbled bay leaves, 1 tsp. (4.8 g) of nutmeg, � cup (56.7 g) of brown sugar, 5 smashed cloves of garlic, 2 tbsp. (28.3 g) of crushed juniper berries, and 10 sprigs of thyme. , Place the meat onto a clean, dry surface.
Pour half of the dry mixture onto the meat.
Turn it over and pour on the rest of the rub.
Flip the meat over and make sure the entire surface is covered with the rub. , Place the meat into an airtight plastic bag and into the refrigerator where it will not be disturbed.
Remove the bag and rub the pork after 3 days.
Juices will have leaked into the bag as the salt dries out the meat.
Replace the meat in the refrigerator for another 4 days. , Choose an area with good air circulation and a temperature below 60 degrees Fahrenheit (15.55 degrees Celsius).
The room must be clean and dry.
It should have an apparatus or fixture for hanging objects.
Rafters and ceiling basket hooks both work. , Take 2 lengths of butchers twine and wrap them around each side of the belly 2 to 3 times.
Knot the twine close to the meat. ,,
About the Author
Zachary Vasquez
Enthusiastic about teaching creative arts techniques through clear, step-by-step guides.
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