by Betty Carew

Created on: November 23, 2008   Last Updated: February 09, 2009

There is no documented evidence when meat curing was started, but a Chinese smoking pit was found to be over 5000 years old, so we can safely say it's been around for a while. It has lasted over the years and is still practiced today, although probably very differently than in the beginning. Today we are more concerned with flavor when we cure meat and curing takes time. Curing meat can be fun, if it's done properly, it can be very rewarding. So here are a few tips in how to cure meat.

The hunt for best flavor.

Today, curing meat with smoke works well for meat or fish. The chemicals that are used in curing today include ascorbic acid which is Vitamin C or sodium nitrate, which is salt. Things have changed in today's world as the quest is on for the best flavor of your cured meat; it is very common to add something sweet to the salt , this can be sugar, treacle or molasses. Some people spice their meat with chili powder or cayenne pepper. Remember that the curing of meat is the drying process not what spices you add to it.

Curing a timely process,

The curing process can take from weeks to months and the end result is so worth it. The process is fairly simple. For example if you purchase a pork belly from your butcher rub the belly with 75% to 25% mixture of salt and brown sugar making sure the insides are covered as well as the outside. You can add a bit of spice to suit your taste. Put the pork belly in a container and put it in your fridge for approximately two months. This is where you have to have patience. When it is ready, you will never look at commercial bacon the same way again!

Brining Meat

Another way to cure meat is called brining. This is a wet process where you dip the meat in a salt solution of brine and that's it. To make the brine, stir salt into the water until no more will dissolve then heat it slowly and see how much more you can get dissolved. Let the solution cool and place your meat in it for a few days. Make sure it is completely covered in the solution. When your meat is ready remove it and wash it off and its ready for smoking.

Summary,

Regardless of which way you use to cure your meat, you are going to love the end result. It is very different from what you bring home from the supermarket and you'll find that it's minus the water that is found in commercial meat. The flavor of your meat is all up to you. It can be as spicy as you want it or mild and mellow. Some people take a lot of pride in the curing of meat with the quest for the best flavor at the top of their list.

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