Dry-cured bacon is not pumped full of water in the process of curing the meat. Just the opposite. ... –Alewel’s Country Meats, Route 3, P.O. Box 29AA, Concordia, Mo. 64020; 1-816-463-2215 ...

Dry curing meat for beginners. Looking for more food entertainment but tired of the same old good options? Welcome to 2 Guys & A Cooler, where our family-run commercial kitchen becomes your ...

Dry-curing is how capicola is made, along with other meats like bresaola and culatello. It's a slower process that uses air drying instead of a salt brine to cure meat.

The Carnivore Club ships monthly cured meat boxes to its members. Think duck breast prosciutto, Pata Negro Iberico ham, Culatello, bison jerky and five-game terrine.

Around 900 BC, the Greeks had “salt gardens” and meat-smoking and dry salt curing were prevalent. At that time, the idea wasn’t to improve the taste but simply to extend the life of fresh ...

This was my first attempt at meat curing, and I'd say it went fan. Skip to content. Saturday, July 12, 2025. 80°F. Sign Out Sign In Subscribe Newsletter Contact Us. ... Stash Box: 2016-2019.

This done, the best way to preserve the meat was by rubbing well with salt, putting the pieces in a box and using mittens to rub them. But curing was not a usual practice.

Pink meat. Many commercial meat curing processors add a reducing agent, such as sodium erythorbate or ascorbic acid, which is really just Vitamin C, to the beginning of the process.