THE CRAFT COOKHOUSE
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  • RECIPES
  • OTHER CRAFT RECIPES
  • ARTICLES
    • What is Craft Cooking
    • Using Sodium Nitrate During Curing Is Your Choice
    • What is the difference between Instacure#1 and #2
    • What are Curing Salts?
    • What is Dry Curing
    • Whats is Wet Curing or Brining
    • Why do we cure food?
    • What is in a cure?
  • TIPS
    • THE BASIC STEPS
    • Hanging your meats
    • USING SALT TO CURE
    • WHAT SHOULD I DO IF I SEE MOULD
    • WHAT DO I NEED?
    • What Equipment Do I need
    • TERMINOLOGY
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Dry Curing

“Dry curing” is to cure meat or fish with salt rather than a liquid (like a brine). The cure involves salt (and other optional seasonings) to extract water in the meat or fish and create an environment inhospitable for bad bacteria to grow or thrive. The salt removes the water from the cells through osmosis.
  • HOME
  • RECIPES
  • OTHER CRAFT RECIPES
  • ARTICLES
    • What is Craft Cooking
    • Using Sodium Nitrate During Curing Is Your Choice
    • What is the difference between Instacure#1 and #2
    • What are Curing Salts?
    • What is Dry Curing
    • Whats is Wet Curing or Brining
    • Why do we cure food?
    • What is in a cure?
  • TIPS
    • THE BASIC STEPS
    • Hanging your meats
    • USING SALT TO CURE
    • WHAT SHOULD I DO IF I SEE MOULD
    • WHAT DO I NEED?
    • What Equipment Do I need
    • TERMINOLOGY
  • About Me
  • Videos
  • Contact