How to Cure Meat at Home: DIY Solutions for Drying Meat

One of the world’s most cherished culinary traditions, drying meat, has stood the test of time. From sun-dried delicacies of the African plains to the cured specialties of European countries, drying meat is both an art and a science. But why spend top dollar on store-bought cured meats when you can create these delicacies at home? In this guide, we’ll delve into the analytical steps to DIY drying meat solutions.

1. Understand the Science Behind Drying Meat

At its core, drying meat involves reducing the moisture content, thereby inhibiting bacterial growth. Salt plays a significant role in this process, acting as a preservative while also enhancing flavor. Additionally, certain curing agents and spices can introduce unique tastes and aromas.

2. Choose the Right Cut of Meat

When it comes to drying meat, not all cuts are created equal. Opt for:

Beef: Top round or eye of round cuts are ideal.
Pork: The loin or the back fat can be used.
Lamb: Leg cuts work best.

Remember, quality is crucial. Fresh, organic, or free-range meats will provide the best results.

3. Preparing the Meat

a. Trimming

Begin by trimming any excess fat. While fat adds flavor, it doesn’t dry well and can become rancid.

b. Slicing

For consistency in drying and flavor, slice the meat uniformly, typically between 1/8 to 1/4-inch thick. A meat slicer can be helpful, but a sharp knife will also do the trick.

4. Create Your Curing Mixture

This is where you can get creative! A basic curing mixture includes:

Salt: Acts as a preservative and flavor enhancer.
Sugar: Balances the saltiness and aids in color development.
Nitrates or Nitrites: These are optional but help in preserving color and preventing bacteria growth.

To every 5 pounds of meat, use:

1/4 cup of salt
1/4 cup of sugar
1 tsp pink curing salt (containing nitrites).
In general, special salts are used for meat, you can read a review here Curing Salt: The Secret to Perfectly Cured Meat

Pickling & Canning Sea Salt – Fine Grain Salt for Home Curing

Non-Iodized, Gluten Free, No Additives, No Bleaching – Kosher Canning Kit Essential for Homemade Brine – (5lb Pouch)

Or you can use a ready-made brine mix to make ham brine:

Sweet Brine O’ Mine 5 Pound Bulk Bag with Complimentary 16 Ounce Shaker

For an extra kick, consider adding spices like black pepper, garlic powder, or chili flakes.

5. The Curing Process

a. Dry Curing

Rub the curing mixture on the meat slices, ensuring every part is well-coated. Place the meat in a non-reactive container or zip-lock bag, and refrigerate. Turn the meat daily to ensure even curing. Depending on thickness, this can take anywhere from 5 to 10 days.

b. Wet Curing (Brining)

For this method, dissolve your curing mixture in water to create a brine. The meat is then submerged in this solution and refrigerated. The duration remains the same as dry curing.

6. Drying the Meat

Once cured, the meat needs to be dried. Here are two popular methods:

a. Air Drying

This traditional method requires a cool, ventilated space. Hang the meat slices, ensuring they don’t touch each other. Depending on humidity and temperature, drying meat this way can take several weeks.

b. Dehydrator Drying

A quicker method, dehydrators circulate warm air to dry meat uniformly. Lay out the meat slices on dehydrator trays, ensuring no overlap. Set the temperature between 130°F to 140°F (54°C to 60°C). Most meats will dry in 4 to 12 hours.

7. Storage

Once dried, store the meat in airtight containers or vacuum-sealed bags. In the right conditions, dried meat can last several months.

8. Safety Tips

Always work in a clean environment.
Use fresh, high-quality meat.
If mold or off-putting smells develop, it’s safer to discard the meat.
Remember, while salt and nitrates help prevent bacterial growth, they don’t eliminate the risk. Always store dried meat in a cool, dark place.

Setting Up a Primitive Meat Curing Chamber in a Regular Refrigerator

Turning a standard refrigerator into a meat curing chamber can be an excellent DIY project for enthusiasts looking to dry-cure meat at home. Here’s a step-by-step guide to help you create your primitive meat curing chamber:

1. Choosing the Right Refrigerator

Size Matters: A medium to large-sized refrigerator will provide ample space to hang or place large cuts of meat.
Ventilation: The fridge should be in good working condition, ensuring consistent temperatures and adequate airflow.

2. Essential Equipment

Before starting, ensure you have the following equipment:

Hygrometer (Humidity Measure): This device measures the humidity inside the refrigerator. For meat curing, you typically want a relative humidity of 70-80%.
Humidifier/Dehumidifier: Depending on your climate, you may need to add or remove moisture. Some mini humidifiers are available for small spaces, and rechargeable dehumidifiers can absorb excess moisture.
Temperature Control: Some refrigerators may run too cold for curing. In this case, an external temperature controller can help maintain the ideal curing temperature of 50°F to 60°F (10°C to 15°C).
Hooks and Racks: Stainless steel S-hooks are perfect for hanging meats. If you prefer to lay the meat flat, use non-reactive racks or grates.
Fans: A small fan can help circulate the air and ensure uniform drying. However, ensure it’s not too powerful, as it can dry out the meat too quickly.
Clean Containers: If you’re using a salting method or need to store meat in a container for some time, make sure you have non-reactive containers on hand.

3. Setting Up Your Curing Chamber

Step 1: Clean the Refrigerator

Thoroughly clean and sanitize the entire refrigerator, removing any old food smells or residues.

Step 2: Setup Temperature and Humidity Controllers

Place the hygrometer inside the fridge where it’s easily visible. Depending on your needs, set up the humidifier, dehumidifier, and temperature controller.

Step 3: Air Circulation

If you’re using a fan, position it so that it promotes even air circulation without directly blowing onto the meat.

Step 4: Positioning Hooks and Racks

Set up hooks or racks in a manner that allows good spacing between meat pieces, ensuring they don’t touch each other.

Step 5: Test Run

Before placing the meat inside, run the refrigerator for a day or two. Monitor the temperature and humidity levels, making adjustments as necessary.

4. Curing Meat

Once your setup is stable, you can start the curing process:

Curing: Apply your curing mixture to the meat as per your chosen recipe.
Hanging or Placing: Either hang the meat using the S-hooks or place them on the racks.
Monitor: Regularly check the temperature, humidity, and general condition of the meat.

5. Maintenance and Safety

Check Equipment: Regularly inspect all equipment, ensuring everything is functioning properly.
Cleanliness: Every time you remove or add meat, it’s a good opportunity to clean the chamber. This avoids cross-contamination and keeps the environment sanitary.

Remember, curing meat requires patience. The process can take several weeks or even months, depending on the meat’s thickness and the specific recipe you’re following. But with diligence and care, you’ll be rewarded with delicious, homemade cured meats in your DIY curing chamber.

Conclusion

Drying meat at home is a rewarding venture, giving you full control over flavors, textures, and quality. By understanding the underlying processes and adhering to safety practices, you can enjoy delicious, homemade dried meats. Dive into this culinary journey, and you might just discover a new favorite hobby!