Cured Meats Recipe

Italian · Appetizer · 20 min total

A simple guide to curing meats at home using salt, sugar, and spices. This recipe produces flavorful, preserved meats perfect for charcuterie boards.

Ingredients

• 2 lbs pork belly or beef brisket
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon juniper berries, crushed
• 1 teaspoon pink curing salt (optional, for color)
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary

Instructions

1. Mix kosher salt, brown sugar, black pepper, juniper berries, pink curing salt (if using), garlic, and rosemary in a bowl.
2. Rub the mixture all over the meat, ensuring even coverage.
3. Place the meat in a resealable plastic bag or vacuum-seal bag, removing as much air as possible.
4. Refrigerate for 7 days, flipping the bag daily to redistribute the cure.
5. After 7 days, rinse the meat thoroughly under cold water to remove excess salt.
6. Pat dry with paper towels and wrap in cheesecloth.
7. Hang in a cool, humid place (50-60°F / 10-15°C, 70-80% humidity) or refrigerate uncovered for 2-3 weeks until firm to the touch.
8. Slice thinly and serve.

Tips

• Use a kitchen scale for precise salt measurements.
• For safety, use pink curing salt if curing for longer than 2 weeks.
• Store cured meat wrapped in parchment paper in the refrigerator for up to 2 months.
• Serve with crackers, cheese, and pickles.

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