This cure is best applied to large, red meats and is applied at a ratio of 1/4 cup per 1lb of meat. Things like pork shoulder, beef brisket, and lamb shank are perfect with this. We simply cover the surface of the meat with the cure, place in a large container and refrigerate overnight. You’ll be left with a small pool of liquid and cure in the bottom of your container which you should discard as you rinse the excess cure off of the meat. With that, you’re left with a quick cured protein that’s lost some of its water content and has a slight sweetness imparted onto it from the cure. Cook the meat as you wish and I swear you’ll taste a great difference. Quick curing is a simple, but effective force multiplier that’s great at amplifying flavor in your proteins.

Interested in getting your hands on some cure? Email me!