Basic Dry Cure

By cwyorkiex3

TENDER QUICK, PICKLING SALT AND PICKLING SPICE

This tender quick recipe is hard to find (that's what I've been told). I don't look for it anymore - I make my own, and when you see how easy it is to make, you will wonder why you spent years buying it.

I also include my dry cure, pickling salt and pickling spice recipes. You may use it for curing bacon or salami.

Ingredients

• Basic Dry Cure:
• 1 lb pickling salt, (Super Fine Ground Kosher Salt)
• 1 cup white sugar
• 1/4 cup pink salt
• PICKLING SPICE RECIPE:
• 2 TBS black peppercorns
• 2 TBS mustard seed
• 2 TBS coriander seeds
• 2 TBS hot red pepper flakes
• 2 TBS allspice berries
• 1 TBS ground mace
• 2 small cinnamon sticks, cut into pieces
• 24 bay leaves
• 2 TBS whole cloves
• 1 TBS ground ginger

Preparation

Step 1

Basic Dry Cure:
Combine all of the ingredients and mix very well. Makes 3-1/2 cups.

For meat up to 4 lbs: use 2 teaspoons per pound. For meat 4 lbs and over: use 2-1/4 teaspoons per pound.

To use the Basic Cure Mix for other curing, measure out the amount per pound that you need and then you can add your additional seasonings such as additional sugar, garlic, onions and/or herbs (do not add additional salt).
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This recipe is part of the tender quick recipe.

PICKLING SALT RECIPE:
kosher salt (no substitutions)

The use of pickling salt is important when canning because vegetables need the brine for storage.

You can use this exact “recipe” for canning, because it is hard to find pickling salt in the grocery store. You may use it for everyday cooking also.

You will need a blender or food processor. Place how much salt you need and process it on high until it is super-fine. Store it in the pantry with a tight fitting lid.

If the kosher salt is in chunks, just place some in a resealable bag and break up the chunks with a hammer - then put it in the blender to process.

DO NOT USE TABLE SALT. There are no substitutions for kosher salt and table salt will ruin it.
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PICKLING SPICE RECIPE:
In a small pan, combine the peppercorns, mustard seed, coriander seed and heat on medium until they are fragrant. DO NOT BURN THEM.

Crack peppercorns and seed with a pestle and mortar OR with the side of a large chef’s knife on a cutting board.

Combine with the other spice and mix well. Store with a tight fitting lid in a dark and dry spot. Makes approximately 1 cup.