Curing is the process of preserving meat with salt and/or nitrites. This combination extends the shelf life of meat and imparts the pink color and cured flavor associated with cured meats. There are three common methods of preserving meats with salt; dry rubbed, brine soaked and injection; used in making hams. A dry cure is one in which the curing salt mixture is rubbed onto the surface of meat. A brine or sweet pickle is a solution of water and curing salt mixture. Both types of cures usually contain additional ingredients such as sugar and spices to lessen the drying effects of the salt and impart flavor. In both cases, the meat must be cured at temperatures of 36-40°F. We have experimented with both methods and determined that the traditional brine method produces the best corned beef and pastrami.


    [an error occurred while processing this directive]