The Basic Dry Cure Recipes

Steps:

• 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). _______________________________________________________________________ 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. ____________________________________________________________________ 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.