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Q: Dry Cure Receipies ( Answered 5 out of 5 stars,   1 Comment )
Subject: Dry Cure Receipies
Category: Family and Home > Food and Cooking
Asked by: hotlinks-ga
List Price: $20.00
Posted: 01 Apr 2005 13:36 PST
Expires: 01 May 2005 14:36 PDT
Question ID: 503782
Looking for traditional and / or ancient recipies for dry curing pork.
Subject: Re: Dry Cure Receipies
Answered By: librariankt-ga on 07 Apr 2005 12:05 PDT
Rated:5 out of 5 stars
Hi Hotlinks,

There are a number of recipes for dry curing pork (ham or bacon) on
the internet, and most are pretty much the same.  They involve
dehydrating the pork by covering/infusing it with salt, sugar
(sometimes), and saltpeter (or other nitrate/phosphate combo).

Here are some that I found using a general search of the Google
database for "traditional dry curing pork recipe" and "ancient recipes
dry curing pork":

Fooddownunder: Dry cure for Ham and Bacon

Making Sausages at Home - Formulations
This contains a number of different recipes for various meats and
sausages, including pork but also turkey, etc.  Most are traditional
sausage recipes.

Ask the Meatman: Curing and Smoking Hams and Bacons

Household Cyclopedia: To cure Hams
This is a 19th century home economics guide.

However, I also found it helpful to search for prosciutto and country
ham recipes in particular:


You may also be interested in the following website from Virginia
Cooperative Extension:
Some Solutions to Difficulties of Home-Curing Pork


Dry Curing Virginia-Style Ham (pdf!)

This page from the University of Misouri suggests that dry cured bacon
(for which they give a recipe) should also be smoked:
Home Curing Bacon for a Mild Flavor

Guanciale (dry cured pig jowls)

I also found a recommendation to the book Cooking by Hand by Paul
Bertoli at this site:
The Morning News: The Art of the Cure
"In his recent book, Cooking by Hand, Paul Bertolli, chef at Oliveto,
in Oakland, Calif., provides one of the more comprehensive expositions
on curing targeted to the home cook. An entire chapter describes, in
loving detail, how to make more than a dozen different kinds of hams,
sausages, and other cured delicacies?from the relatively simple
two-week tesa (cured pork belly) to homemade prosciutto, which
requires a 400-day marathon maturation period."

RecipeSource has this recipe for dry-cured pork:
This is from "The Old World Kitchen - The Rich Tradition of European
Peasant Cooking" by Elisabeth Luard

I hope these are helpful to you!  Good luck, and please don't hesitate
to ask for clarification (before rating the answer, please) if you
need it -

hotlinks-ga rated this answer:5 out of 5 stars
Thanks for your research, exactly what i was looking for.

Subject: Re: Dry Cure Receipies
From: myoarin-ga on 02 Apr 2005 08:06 PST
Just search for      ham curing    and you?ll get lots of sites, some
are advertising, of course, but also recipes/instructions, such as
these:  the first for Virginia ham (sweet), the other one with salt.

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