Simple Salt-Cured Beef or Pork

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This is a delicious alternative to lunch meat! There are now several naturally-cured cuts of meat on the market from sources such as Epic, Grassland, US Wellness, and others (see the Foundation’s Shopping Guide for resources). These prepackaged varieties are super convenient, though somewhat pricey. Making your own is much less expensive and quite easy.

Ingredients

• 1 pound of unrefined salt such as Celtic, Himalayan, or Real Salt
• ½ pound Sucanat, Rapadura, Muscavado or Coconut Sugar
• 3-5 pounds beef round roast or pork loin, weighed accurately
  Optional seasonings:
• 1 tablespoon cracked peppercorns
• 3-5 cloves garlic, smashed
• 3 crushed bay leaves
• 1 tablespoon rosemary, thyme, and/or sage leaves

Instructions

1. Combine the salt, sugar and optional seasonings.
2. Choose a glass container large enough to hold the meat while small enough to be a close fit.
3. Place enough cure into the container to coat the meat thickly and thoroughly, working into all sides.
4. Seal tightly and refrigerate for seven days, pouring off the resulting liquid daily. If necessary, rub in more cure to keep the meat coated.
5. Check for firmness. Meat should firm up between 7-21 days, depending on thickness of meat. A 3-pound hunk of meat will shrink and cure for about 14 days, longer for thicker pieces, but weigh the meat. When it has reduced in weight by 35 percent, it is sufficiently cured.
6. Meat thus cured will keep, covered, in a cool, dark place for months. Slice thinly for sandwiches, chop into small pieces for stews, hash and other dishes, or slice off as desired for eating out of hand.

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