Can Salt Cure Meats During Long-Term Storage?

Preparing for Curing

To cure meats with salt, you’ll need a mixture of salt (such as sea salt or kosher salt) and other ingredients like sugar, pink curing salt (optional), and spices. The general ratio for a basic cure is 1 tablespoon of salt per 1 pound of meat, but this can be adjusted based on personal preference and the type of meat being cured. For example, a pork shoulder might require a more robust cure than a small piece of beef.

The Curing Process

To start, mix the cure ingredients together until well combined. Then, rub the cure all over the meat, making sure to cover every surface evenly. Place the meat in a non-reactive container, such as a glass or stainless steel pan, and let it cure in the refrigerator at 38°F (3°C) or below for 7-10 days. After this time, rinse the meat under cold running water to remove excess salt and pat it dry with paper towels. You can then store the cured meat in the refrigerator or freeze it for longer-term storage.

Tips for Long-Term Storage

When storing cured meats, it’s essential to keep them away from light and heat, as these can cause the meat to spoil or become rancid. Store the meat in a sealed container or plastic bag, and keep it in the refrigerator at 38°F (3°C) or below. If you plan to freeze the meat, make sure to label it with the date and contents, and store it at 0°F (-18°C) or below. When thawing frozen cured meats, do so in the refrigerator or in cold water, never at room temperature.