How To Dry-Cure Meat At Home

Updated: 09.07.2025

Dry curing meat is an ancient method of preserving food.

It has been used for centuries across many different cultures, providing a way to store food while preserving its flavor and nutritional value.

In dry curing, a combination of several ingredients, including curing salts, seasoning, and spices are used to draw out the moisture from the meat and to saturate the muscle fibers with salt and other flavors, resulting in a much more flavorful product that can be safely stored for longer periods of time.

Dry curing is not only incredibly effective at preserving meats, but it also adds an incredible depth of flavor. The process of dry curing meat at home is both straightforward and rewarding – with a few simple steps, you can create an incredibly flavorful and nutrient-rich product that will last for months with proper storage. You surely already know some foods that rely on dry curing, like prosciutto.

In this article, I will provide a detailed overview of the dry-curing process, including the necessary ingredients and equipment, steps to take when preparing the meat for curing, and best practices for storing and enjoying your own dry-cured meats. You can thus quickly learn how to cure meat at home.

Is It Safe To Cure Meat At Home?

Curing meat at home can be safe—but only if you understand and strictly follow proper techniques. It’s not something to wing or guess your way through. When done correctly, curing preserves meat by removing moisture inside, inhibiting bacteria, and creating an inhospitable environment where dangerous pathogens like Clostridium botulinum can’t thrive. But if you skip steps, use the wrong ratios, or fail to control temperature and humidity, you’re inviting serious health risks and very bad bacteria.

The safety of home meat curing hinges on precision. This means using curing salts, measuring ingredients by weight (not volume), and maintaining proper cleanliness at all stages. You also need a reliable thermometer and hygrometer if you’re dry-curing in a chamber or cellar. Even small mistakes—like curing at too high a temperature—can lead to spoilage, toxin development, or harmful mold growth. The learning curve is real, but so are the rewards if you do it right.

For preppers, homesteaders, or traditional food enthusiasts, home curing is a powerful skill that offers food security and long-term storage. But respect the science behind it. Follow time-tested recipes, research thoroughly, and when in doubt, consult experts or lab-tested guides. Meat curing isn’t dangerous—ignorance is.

How To Cure Meat At Home – Ingredients Needed

Salt: Salt is the key ingredient in dry curing, as it acts as a natural preservative. It helps to draw moisture out of the meat, creating a protective barrier that prevents bacteria from growing.
Seasonings: Meat curing allows for flexibility in terms of seasonings, as you can use any combination of herbs, spices, and aromatics to add flavor to the meat. Some common seasonings for dry curing include garlic, black pepper, and bay leaves.
Nitrite or Nitrate: Nitrite and nitrate are added to dry curing mixes to help prevent the growth of bacteria and to enhance the color and flavor of the meat. These ingredients are available in the form of curing salts, which can be found at most specialty food stores.

Tip: The type of ingredients you use may vary depending on your choice of spices. The curing salts are, however, not a choice.

Preparing the Meat For The Meat Curing Process

Before you begin the dry curing process, it’s important to properly prepare the raw meat. Start by selecting a high-quality cut of meat, such as pork belly or beef brisket. Trim off any excess fat, and cut the meat into uniform pieces that are easy to handle.

Brine Curing Mix

Next, mix together the curing salt (usually a mix of sodium nitrate and sodium nitrite), sugar, and seasonings in a bowl. Be sure to use a ratio of about 2 parts salt to 1 part sugar, and add the curing salts according to the package instructions.

Mix the ingredients together until they are well-combined and evenly distributed.

You can skip this step and apply your cure directly without mixing first. In this case, be sure to apply the curing salt first before applying the rest of your ingredients. Doing so ensures that your meat is moist enough to allow the seasoning to stick.

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Applying the Cure

Once the cure is mixed, it’s time to apply it to the meat to make your corned beef. Using your hands or a brush, rub the cure mixture onto the surface of the meat, making sure to cover it completely and evenly.

Storing the Meat

After applying the cure, place the meat in a clean container or plastic bag. Squeeze out the excess air, and seal the bag or container tightly. Place the meat in the fridge and allow it to cure for at least a day.

The longer the meat cures, the better the taste and the more tender the cured meat will become.

Checking the Meat

After 24 hours, check the meat to see if it is ready. The meat should feel firm and have a deep red color as it is partially dehydrated.

If the meat is still too soft or has a pale color, continue to cure it for an additional 2-3 days. If you’re using bigger meat chunks, they’ll need a much longer time to cure as opposed to thinner/smaller chunks which could take 1-2 days.

Rinsing, Drying, and Aging

Once the curing process is complete, you will need to rinse the meat in cold running water and pat it dry.

Then, place the meat in a cool, dark place (what is usually called a curing chamber) and allow it to age for at least 2-6 weeks – the longer it ages, the more flavor it will develop. Kosher salt curing helps with that.

Enjoying the Meat

When the meat is ready slice it into thin pieces. Dry cured meat can be enjoyed on its own, or used in a variety of dishes, such as sandwiches, salads, or charcuterie platters. You can even add it to hot dogs if you want to.

Wondering why you should dry cure your meat as a food preservation method? Here are some of the benefits of dry curing meat:

Nutrition Retention – Dry curing helps to preserve a higher amount of important nutrients in the meat, including vitamins, minerals, and amino acids, to provide a nutrient-rich product that is packed with flavor.
Improved Flavor – Dry curing helps to draw out and concentrate the flavors of the spices, herbs, and salt used in the curing process for an incredibly flavorful product. Basically, the taste is a lot better than you expect and it can be so for a few years.
Longer Shelf Life – With proper storage, old fashioned dry-cured meats can last for months in the right environment, making them a great way to store and enjoy high-quality, flavorful and nutritious staples in your kitchen. For an even longer shelf life, vacuum seal the meat.
Customization – With dry curing, you can customize the flavor and intensity of the product by adjusting the amount of salt and spices in the curing mix, or add more unexpected ingredients like bacon.
Ancient Method of Preservation – Dry curing has been used for centuries as a way of preserving food, and it is still a popular method of preservation today.
Cost Effective – Dry curing is a very cost-effective way to store and preserve food, as it does not require a lot of expensive tools or ingredients.
Easy to Do – The method of dry curing meat is relatively straightforward and requires no special skills or knowledge to do. And you can even make customization choices, like using pink salt instead of regular salt.
Cleaner Storage – Unlike wet curing, which requires packing the meat in a brine, dry curing does not require any storing of liquid, making storage much easier and cleaner, with zero worries related to humidity. Even the chance of developing mold is reduced.

Dry curing meat is a simple and effective way to preserve and flavor meat, using only a few key ingredients. It works for not just whole muscle cuts of meat, it can even be used for salami or sausages.

By following the steps above, you can create delicious and unique dishes that are sure to impress your friends and family.

Whether you’re an experienced home cook or a beginner looking to try something new, dry curing is a fun and rewarding culinary technique to explore.

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