Cures 101: Introduction to Cures for Whole Muscle & Ground Protein
What is cure? Why should you use it? Why is it pink? Master Meat Crafter Mark Hanni answers the most frequently asked questions on Meat Curing, different types of Cures, and more.
For Centuries, meat has been preserved with salt. Salt when used at certain amounts does prevent some types of bacteria from causing meat to spoil. With the addition of pink cure, (also known as quick cure, speed cure or fast cure) further bacteria control was able to be had and along with that came the development of cure color we see today.
Why do we need to cure meat?
We use nitrite in meat because it delays development of botulism, develops cure color, prevents off flavors and odors, helps slow down rancidity and stops warmed over flavors from happening. Also, preserves flavors of spices and smoke.
The use of nitrite is only part of the curing process, Salt is added for flavor and sugar is used to reduce the harshness of the salt, spices and other flavorings can be added to achieve a desired flavor
What types of meat need to be cured?
Meats that we are wanting to have an extended shelf life, cured color and products that have been made into a sausage of some sort, we also use cure for hams, bacons and poultry products.What type of cure should I use?
The most common type of cure that can be used on everything from hams to chickens, jerky and sausage production is Speed Cure. Also known as pink cure, Prague powder or fast cure, this product comes unflavored and can be paired with any seasoning mixture.Why is cure pink?
In it’s pure form, sodium nitrite looks similar to white table salt. It's dyed pink to ensure it doesn’t get mistaken for salt, which if consumed in large quantities, could be toxic or lethal.Are there different types of cures for different proteins?
Yes, there are a wide range of cures based on protein application. Fish cures for example, don't contain nitrites, as it’s naturally occurring in several species of fish. Ham cures have added sweetness and sometimes phosphates to aid in color development. We’ve taken out the guesswork of choosing a cure.
All of our smoked sausage seasonings come complete with pre-measured cure.
Do I need to let my meat cure before smoking?
Curing of Hams, bacons and poultry and other whole muscle products will have extended days for curing because it takes longer for the cure to penetrate the inner parts of the muscle.
When making Summer sausage, beef sticks, Weiners or similar type products you can go to the smoking procedures right after stuffing, but you can also wait for a day or so after stuffing and before smoking, this will develop a little more flavor and cure development will be improved.
Pro Tip: Make sure the meat stays below 40 degrees.
Do I apply my cure wet or dry?
Both wet and dry brining are effective methods of curing whole muscle proteins.Dry curing means rubbing the cure mixture directly onto the surface of the meat and letting it draw moisture out over several days. It concentrates flavor, firms the texture, and it is the method behind bacon, capicola and most whole muscle work. Wet curing, also called brining, dissolves the cure in water and either submerges the meat or injects the brine into it. It moves faster and more evenly through a thick cut, which is why hams are almost always brined. Thin, flat cuts like a pork belly do well dry. Thick, bone-in cuts like a whole ham do better wet.
How much brine do I inject?
When you pump a brine rather than submerge, the target is 10 to 15 percent of the meat's weight. A 10 pound ham takes roughly 1 to 1.5 pounds of brine. Work the needle around the bone and into the shank so nothing is left uncured in the center. Under-pumping leaves a gray, uncured core. Over-pumping makes the finished product spongy.
Do I need to rest the meat after curing?
Yes. Rinse the cure off, pat the meat dry, and rest it uncovered in the refrigerator for about a day before it goes in the smoker. Two things happen during that rest. The salt that concentrated near the surface moves inward and evens out through the muscle, so you get consistent flavor instead of a salty edge and a bland center. The surface also dries into a tacky pellicle, which is what smoke actually adheres to.
How long does curing take?
Cure time scales with how far the cure has to travel into the meat, so size drives the schedule more than anything else. As a rough guide from our own recipes: pieces of 1 to 2 pounds cure in about 2 days, 2 to 4 pounds in about 3 days, and 6 to 8 pounds in 7 to 8 days. For a brined ham, plan on one day per 2 pounds. Ground products are different, since mixing distributes the cure immediately rather than waiting for it to diffuse.
Are there natural alternative curing methods?
Yes, Cultured Celery Powder and Cherry Juice Powder are naturally occurring sources of nitrite and does not need the addition of chemically made nitrite, it is used in higher amounts to achieve the necessary cure requirements and it is higher priced, but is a great way to provide natural curing methods.
You now know everything there is to know about meat cures! Don't forget to check out some of our recipes and guides such as how to cure & smoke ham!
Curing Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Gray or brown center in a cured whole muscle | The cure never reached the middle | Cure longer for the size of the cut, or inject the brine rather than relying on a surface cure |
| Finished product tastes harsh or oversalted | Too much cure, or no rest after curing | Measure cure to the packet rather than by eye, and rest the meat uncovered in the refrigerator for a day so the salt evens out |
| Spongy or waterlogged texture | Over-pumped brine | Keep injection to 10 to 15 percent of the meat's weight |
| Smoke will not stick to the surface | The meat was still wet going into the smoker | Rest it uncovered in the refrigerator until the surface feels tacky, then smoke |
| Pale color in a cured sausage | Cure was left out, or mixed unevenly | Confirm the cure went in, and mix ground product until the color is uniform with no streaks |
