The dry cure method entails rubbing meat with curing ingredients.
Check the internal temperature of the largest cut. Be sure it is below
40° F. Federal meat inspection regulations state that the temperature
of meat being dry cured should not be allowed to go below 36° F during
the salt cure equalization period. Weigh the meat and curing
ingredients accurately. For 100 pounds of meat, use an 8-2-2 mix.
• 8 pounds salt
• 2 pounds sugar
• 2 ounces sodium nitrate (dry cure only)
Mix curing ingredients thoroughly. For curing hams and picnic
shoulders, divide into three equal parts. Rub one part of the mixture
on all surfaces of the meat, making sure to push the mixture into the
shank end of the hams. Put a thin layer (one-eighth inch) of cure over
all cuts and stack in the curing room, skin side down on a table or
shelf. On the fifth day, remove the hams and shoulders and apply the
second one-third of the cure. Apply the last one-third on the tenth day.
Bellies will usually cure with only one application. However, like
hams and shoulders, they can be resalted on the fifth day.
Federal meat inspection regulations state that the salt (cure)
equalization period for hams and picnics is usually less than about 40
days or 3 days per pound of product (fresh weight). Bellies are
commonly cured about 7 days per inch of thickness.
The curing pork should be stored in a refrigerated place where a
constant temperature between 36° F and 42° F is maintained. Bacteria
grow rapidly in unsalted meat when the temperature rises above 50° F.
After curing, soaking the meat will improve its quality and
appearance. Soak in lukewarm water (not exceeding 70° F) for
approximately 2 minutes for each day in cure. Soaking tends to
distribute the seasoning more evenly and draws out some of the heavy
salt concentration on the meat surface. Hang cuts up to dry for about
3 hours before smoking.