How to cure meats

Though curing meats started as a way to preserve precious meats for an extended period of time, the Italians have a long history with their cured meats – and some may in fact consider it an art form. Prosciutto, Sopressata, Cotechino, Salami – these are some of the most popular cured meats that professionals like John Volpi have been producing for years. But what is the secret?

Curing meats involves using salt to dry out, or sometimes smoke, meats so that with reduced water content, they can last for a prolonged period of time. While it may take you awhile to perfect your skills at home, and you might not have the tools to take up smoking meats just yet, the easiest way to get started curing your own meats is simply via the salt method. The fresher the meat the better; meat that has not yet required refrigeration is preferable.

Though different meats require different techniques and ingredients, the basic ingredient is salt – lots and lots of it. Start out with meat that has been rinsed in tepid water, taking great care to thoroughly dry with paper towels; remember the objective is to remove as much water as possible.

Next, assemble a brine mixture (salt and water) in a deep bowl with a ratio of 3:1 water to coarse salt and your choice of seasonings. Place the meat in the container and let it sit in the refrigerator for up to two weeks.

Somewhere along the way, the process enhances the flavor of the meat to a whole new level, making your favorite pasta and antipasto dishes sing. You might even create something as delicious as Volpi salami. Once your meat is cured, put on your chef’s hat, and you’re ready for the next step of your recipe!