Dry Curing — Salt and Sugar Ratios for Charcuterie

Ingredients

• BASIC CURE (per 1 kg meat)
• 18–20 g fine sea salt (1.8–2%)
• 5 g caster sugar (0.5%)
• 0.5 g Insta Cure No. 1 (sodium nitrite, optional, for colour and safety)
• OPTIONAL FLAVOUR ADDITIONS
• 2 g crushed juniper berries
• 1 g cracked tellicherry black pepper
• 0.5 g ground coriander seed

Method

1. 1
   Combine salt, sugar, Insta Cure, and any spices in a bowl; mix thoroughly.
2. 2
   Pat meat (pork belly for pancetta, pork shoulder for guanciale, beef brisket for pastrami) completely dry; trim excess exterior fat to 8 mm.
3. 3
   Massage cure evenly over all surfaces; layer meat skin-side up in a non-reactive container (glass or food-grade plastic); cover and refrigerate.
4. 4
   After 24 hours, turn meat and rub any accumulated liquid back onto surface; repeat every 24 hours for duration of cure.
5. 5
   Cure for 7 days (thin cuts like prosciutto-style ham), 14 days (pork belly/pancetta), or 30 days (whole pork shoulder/guanciale). Meat should feel firm and slightly tacky.
6. 6
   Rinse off excess cure under cold running water; pat dry completely; hang in a cool, humid space (10–15°C, 60–70% RH) for 2–4 weeks to develop flavour and texture.