Go to Guide for Cured Meats

Curing meat is an ancient food preservation method that still serves its purpose today.

Indulging in the rich flavours and textures of cured meats is a culinary delight that has been enjoyed for centuries. From the salty and savoury prosciutto to smoky bacon and everything in between, they offer a tantalising range of tastes that can elevate any meal or snack.

Let’s dive into the world of cured meats, exploring the art of curing, the different types of cured meats and the methods used to create these delectable delicacies. Whether you’re a seasoned chef, a home cook or a food enthusiast, you can expect to get valuable insights and tips to enhance your appreciation and understanding of the wonderful world of cured meats.

Understanding the Basics: What is Cured Meat?

Cured meat refers to any meat product that has undergone curing. The process of curing meat involves using various techniques and ingredients to preserve the meat, enhance its flavour and extend its shelf life. Cured meat can be enjoyed in both cooked and uncooked forms, providing a wide range of culinary possibilities.

The Art of Curing: Preserving Meat with Flair

The Meat Curing Process

Curing meat is a time-honoured method of food preservation that dates back centuries. The process involves applying salt or a mixture of salt and other seasonings to the meat, which draws out moisture and inhibits bacterial growth. The salt acts as a natural preservative, creating an inhospitable environment for bacteria. 

In addition, certain curing agents, such as sodium nitrite or celery juice, may be used to further enhance preservation and provide a distinctive flavour to the meat.

Dry cured Salchichon from Manettas online marketplace.

Different Types of Cured Meats

• Dry cured meats: Dry curing involves coating the meat with a mixture of seasonings and curing agents and then allowing it to air dry for long periods. This method is commonly used for delicacies like prosciutto, which develops its intense flavour and delicate texture through a slow and controlled drying process.
• Salt-cured meats: Salt curing is a traditional method that involves burying the meat in salt or submerging it in a salt brine. This technique draws out moisture and preserves the meat, creating products, such as salt-cured bacon and salted pork belly.
• Cooked meats: Some cured meats, such as ham or corned beef, have been cured and then cooked before consumption. The combination of curing and cooking results in distinct flavours and textures that are beloved in various culinary traditions.

The Curing Process: Techniques and Tips

Dry Curing

1. Prepare the meat: Start with a high-quality cut of meat, such as pork belly or pork shoulder, and trim excess fat if desired.
2. Apply the cure: Create a mixture of salt, sugar and any desired seasonings or curing agents. Thoroughly coat the meat with the cure mixture, ensuring all surfaces are covered.
3. Observe time and temperature: Place the meat in a cool, dry environment, preferably with good airflow. The curing time will vary depending on the type and size of the meat. It’s essential to monitor the temperature and humidity levels throughout the process to ensure successful curing.
4. Observe ageing and flavour development: As the meat cures, it will develop complex flavours and transform in texture. The longer it cures, the more intense the flavours become. Aim for a delicate balance between the desired flavour profile and food safety.

Wet Curing

1. Brining: Prepare a brine solution using water, salt, sugar and any other desired seasonings or curing agents. Submerge the meat in the brine solution and refrigerate for the recommended time, allowing the flavours to infuse into the meat.
2. Safety considerations: It’s important to maintain a proper balance of salt and other ingredients in the brine to prevent bacterial growth. Follow recommended guidelines for the salt and curing agent concentrations to ensure food safety.
3. Brine ingredients: The flavours of wet-cured meats can vary depending on the ingredients used in the brine. Experiment with herbs, spices and other aromatics to customise the taste to your preference.

Safety First: Key Considerations in Curing

1. Curing Agents and Concentrations

Curing agents, such as sodium nitrite or celery juice, play a crucial role in preserving meats and preventing the growth of harmful bacteria. It’s essential to follow recommended guidelines for the use of curing agents and avoid excessive concentrations to ensure food safety.

2. High-Quality Meat Selection

Choose fresh, high-quality meats from reputable sources like Manettas to ensure the best flavour and reduce the risk of contamination. The quality of the meat is a vital factor in the success of the curing process.

3. Temperature and Humidity Control

Maintaining the right temperature and humidity levels is critical for successful curing. Proper control of these factors creates an optimal environment for flavour development while inhibiting the growth of undesirable bacteria.

4. Hygiene and Food Safety

Maintain excellent hygiene practices throughout the curing process to minimise the risk of bacterial contamination. Use clean equipment, sanitise work surfaces and wash hands thoroughly. It’s also important to store cured meats properly to maintain their quality and safety.

Exploring the Variety: Popular Cured Meat Products

Cured Pork Products

Cured pork products are a staple in many culinary traditions. From Italian pancetta and guanciale to Spanish chorizo and luscious prosciutto, pork offers an array of flavours and textures that can elevate any dish. Explore Manettas’ pork selection online for a spark of inspiration.

Flat Pancetta is derived from the pork belly and a definite must-have at home if you like cured pork.

Other Cured Meats

Beyond pork, there’s a vast selection of other cured meats to enjoy. Salami, pepperoni and soppressata are beloved options for charcuterie boards and sandwiches. Smoked salmon, beef jerky and duck prosciutto are also popular choices for those seeking alternative cured meat options.

Made with a plethora of ingredients, the Morcon salami is one sophisticated Spanish salami.

Cold Smoking: Adding a Delicate Smoky Flavour

Cold smoking is a technique that imparts a subtle smoky flavour to cured meats without cooking them. By exposing the cured meat to smoke generated from smouldering wood chips or sawdust at low temperatures, the flavours develop gradually, enhancing the overall taste and experience.

Have you tried cold-smoked meat? The mild flavour and gentle saltiness of this cold-smoked salmon is a good start.

Tips for Curing Meats at Home

Curing meat at home might not sound like a task you’d delegate to a newbie. But the truth is that with a little guidance, it’s actually easier than you think. Here are a few tips:

Quality Meat Selection

The importance of using quality meat cannot be overrated. As mentioned earlier, be sure to get your high-quality meats from a trusted source. Choose cuts with a good balance of fat and lean meat, such as pork belly or pork shoulder. Freshness and quality are key to achieving excellent results in the curing process.

Precise Measurement of Ingredients

Accurate measurement of curing ingredients, such as salt, sugar and curing agents, is crucial for successful curing. Follow recipes closely and ensure proper ratios to achieve the desired flavours and food safety.

Patience is Key

Curing meats is a slow process that requires some level of patience. Allow enough time for the flavours to develop and for the meat to cure thoroughly. Remember that different types of meats and curing processes may vary in duration, so follow specific instructions and monitor the progress carefully.

Controlled Environment

Maintain a controlled environment during the curing process. Ensure proper temperature and humidity levels to prevent bacterial growth and spoilage. A curing chamber or cellar with appropriate ventilation can help create an optimal environment for curing.

Proper Storage

Once cured, store the meats correctly to maintain their quality. Refrigeration is essential for most cured meats, but some can be safely stored at room temperature. Follow specific guidelines for each type of cured meat to ensure food safety and extend the shelf life.

Enjoying Cured Meats

Cured meats can be enjoyed in various ways. They make a delightful addition to charcuterie boards, tapas bars or antipasto platters. Thinly sliced dry-cured meats, like Parma ham or Jamón serrano, can be savoured on their own or paired with bread, various cheeses and other accompaniments.

The flavours of cured meats can vary greatly depending on the curing process and other spices used, so explore different options to find your favourites.

Cured Meats and Your Culinary Journey

Now that you have delved into the art of meat curing, you can embark on a culinary adventure with cured meats. Create a charcuterie board for your next gathering, explore the flavours of different cured meats in a tapas bar-inspired feast or add depth to your favourite dishes with the complex tastes of cured pork. 

Remember to source high-quality ingredients, follow food safety guidelines and experiment with flavours to make your cured meat creations truly exceptional. Or, purchase your favourite cured meats from Manettas, which offers a range of cured and smoked meat, from smoked salmon to Wagyu Bresaola.

Check out the beautiful marbling in this Wagyu Bresaola.