With an extended spice mix, it can be good to really make the spices fine, that’s where a spice grinder can be super useful. Yes with either a wet or dry cure, salt and meat are the key ingredients, whilst the outcomes for different techniques of either hot smoke/cook, cold smoke/dry, or curing/drying the meat will produce different outcomes. My Dry Cured Meat made in a regular fridge

So that means sea salt or kosher salt works really well. Trapani salt is very popular in dry-curing communities as a go-to salt.With candidness and humour, Gibbs describes her unconventional childhood, struggles to be accepted by her peers at school, difficulties in romantic or sexual relationships, challenges at work, and caring for her father in his last months. So the meat dries out inside, and if the humidity is too high, the outside goes hard (for short term like normal fridge curing, this doesn’t matter – case hardening it’s called often)

Some examples of commercially prepared cures include: 2.3.1. Prague Powder #1, Insta Cure, or Modern Cure. Although this won’t be something you come across with short-term curing in a normal fridge, it takes a few weeks.

Most of the time, once dry-cured meat projects have been done, the curing chamber starts growing a culture of good penicillin white powdery bacteria. It’s invisible and you don’t see it but it’s there and it helps with all the projects. No. 1 is for cured meat that will be fully cooked, a ‘short term’ under 30 days project like dry-cured bacon or pastrami, So a tablespoon of one brand of kosher salt may weigh differently, from a tablespoon of another brand of kosher salt. Here’s a breakdown of the percentage of spices that I use for this bresaola-style dry-cured meat. Don’t get too hung up on the spices, if you are missing a few, it will still taste awesome! Cure is for anyone interested in a readable overview of recent findings in mind-body phenomena, a reliably enthralling topic… A rewarding read that seeks to separate the wishful and emotion-driven from the scientifically tested.” Washington Post