Can you cure meat using just salt and a cooler?

Creating a Brine Solution

To cure meat using salt and a cooler, start by creating a brine solution. Mix 1 cup of kosher salt or sea salt with 1 gallon of water to create a brine solution. You can also add other ingredients such as pink curing salt (10% of the total salt weight), brown sugar, and spices to enhance flavor and color. Stir the solution until the salt is completely dissolved.

Curing and Cooling

Place the meat, such as a pork shoulder or beef brisket, in a container or bag and cover it with the brine solution. Seal the container or bag and store it in the cooler, maintaining a temperature between 38°F and 40°F (3°C and 4°C). The ideal temperature range for curing is below 40°F (4°C), which slows down bacterial growth and allows for the preservation of the meat. Allow the meat to cure for 5 to 7 days, or until it reaches an internal temperature of 150°F (65°C).

Monitoring and Storage

After the curing process, remove the meat from the brine solution and pat it dry with paper towels. Store the cured meat in a sealed container or zip-top bag, keeping it refrigerated and away from direct sunlight. The cured meat can be stored for several weeks or months, depending on the type of meat and storage conditions.