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How to Cure Any Meat - Beef, Venison, Pork, Goose

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Beginner's Guide To Curing Meat At Home feat. Brothers Green Eats

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How to Use Pink Salt for Curing Meat

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If you have any questions or concerns about this Policy, or if you think that we have used your personal information in a manner inconsistent with this Policy, please contact us at: Privacy Department Bonnier Corporation North Orlando Ave. It would draw rats, they said, and the smell was a serious problem. The people living in the home merely replied it was for eating — in Chinese food, specifically. So the neighbors started getting public officials involved.

Curing meat and fish at home: Just add salt | The Seattle Times

But in many parts of the world, this is not such an unusual sight. Walking down a quiet street in Asia, you'll often happen on slightly macabre culinary set-pieces — long, thick slices of pork belly, draped over a clothes hanger, slabs of fish, or even, as I did once, a whole pig leg dangling next to a light post, hoof and all. As unnerving as it sometimes is to come across, these al-fresco meat dryers are doing something that's been done for centuries, if not millennia: air-curing.

When we stress about forgetting the chicken breasts on the counter for an afternoon, how is it possible to leave meat — in the Sun, no less — for days, eat it, and live to tell the tale? The key is moisture. Inside a length of pork, or that whole pig leg, there's a race going on between bacteria and evaporation, with those hoping for a nice bit of ham for lunch egging the evaporation on.

In China, pork sausages are also often dried in the air Credit: Getty Images. That process usually begins with salt. Coating a piece of meat with salt draws the water within the tissue out to the surface, where it evaporates, in much the same way that salting a slice of aubergine or courgette will get rid of its excess water.

At the same time, the salt makes the surface of the meat and some portion of the interior inhospitable to microscopic bacterial beasts. That level of saltiness will strip them of their water as well, leaving only harmless microbe jerky. With a large piece of meat, however, the evaporation race cannot draw out water fast enough to keep the interior safe. Injecting the salt, mixed with a tiny bit of water, deep into the muscle every inch or so, helps take care of that. This treatment often includes small amounts of sodium nitrite, a preservative that halts microbial growth at the same time that it clings to proteins in the muscle, in a chemical reaction that turns the meat a gentle pink.

Water might encourage bacterial life, but in this case it also allows the cure, as the salt and nitrite mixture is known, to trickle further. That's why, in many recipes for dry curing, the first stage is to leave the meat in a cool, moist environment, says Antonio Mata, a meat scientist and an adviser to the food website AmazingRibs.

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Once the cure has seeped into the meat, it's time to turn the temperature up and play the evaporation game again — but gently. In China, as in many other places, home-cured meats ranging from preserved pork belly to wind-dried pork sausages are usually made in winter, when the climactic conditions allow meat to dry safely, and are considered a festive food.

Humans aren't the only ones with a taste for cured meat, however; home curers should beware the cheese skipper, larder beetle, and red-legged ham beetle, warns a Virginia Tech pamphlet on curing ham.