Cured Meats Recipe
Make Cured Meats Recipe in just 168h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meats
Curing Mixture
Optional Seasonings
Method
Preparation
- 1
Prepare the Meats
Trim any excess fat from the pork belly and duck breast. Cut the beef brisket into manageable pieces if necessary.
- 2
Make the Curing Mixture
In a large mixing bowl, combine kosher salt, sugar, black peppercorns, Cure #1, garlic powder, thyme, and crushed red pepper flakes. Mix well until all ingredients are evenly distributed.
Curing Process
- 3
Apply the Cure
Rub the curing mixture generously over the entire surface of each piece of meat, ensuring every area is covered.
- 4
Add Optional Seasonings
If using, place bay leaves and juniper berries on top of the meats after applying the cure.
- 5
Wrap and Refrigerate
Wrap each piece of seasoned meat tightly in plastic wrap and place them in a dish or on a tray to catch any liquids. Refrigerate for 5 to 7 days, turning the meats every day to ensure even curing.
Finishing
- 6
Rinse and Dry
After the curing period, rinse each piece of meat under cold water to remove excess salt and seasonings. Pat dry with paper towels.
- 7
Air Dry
Hang the cured meats in a cool, dry place or in a refrigerator with good air circulation for at least 2 to 3 days to allow the flavors to develop and the surface to dry.