Published via Ecency

I have always admired the art of meat curing, but I wasn’t sure if I could successfully make one without using nitrates or nitrites.
Recently, I decided to test it out on a single piece of pork steak bought from the local supermarket.

One of my main concerns used to be the risk of Trichinella spiralis, the parasite responsible for trichinosis, which was once a major issue with pork. However, after some research, I learned that this risk is now very unlikely, especially with modern commercial pork, which is carefully regulated to prevent such infections. The primary exception is meat from wild pigs, where the risk still exists. That said, if you're curing your own pork, freezing it for at least 21 days beforehand is an effective precaution to eliminate any potential parasites.

Another concern was the potential growth of unwanted, toxic bacteria during the curing process. However, further reading reassured me that this can be prevented by creating an environment that is inhospitable to harmful bacteria. A balance of salt, humidity, cleanliness, and temperature is key to preventing the growth of harmful bacteria during the curing process.

Having worked in aseptic environments for years, I’ve become meticulous about preventing harmful bacterial growth and maintaining clean, controlled conditions. While curing meat isn’t a sterile process, I apply the same careful mindset because if you create the right environment, only the desired transformations or beneficial microbes will thrive. After all, knowing your enemy is the best way to stay one step ahead.

To keep things simple and stay focused as a beginner, I decided to use only two ingredients:

Himalayan salt

Pork steak

No distractions, no spices, no sugars; just a clean, basic cure to carefully observe the process.

So here's what happened ....

🥩Simple Dry-Cured Pork 🥩
(Perfect for small batches like 400g of pork belly, jowl, or steak)

Ingredients:

400g pork steak (or belly, jowl)

12g to 20g Himalayan salt (3%–5% of the pork’s weight)

🥩 Instructions:

Weigh the pork.

Calculate and measure the salt.

Rub the salt thoroughly over the entire surface of the pork.

I used a stainless steel sieve placed on top of another container to catch the liquids that the salt draws out of the meat, with space in between so the pork stays dry.

Place the pork in it.

Refrigerate for 5–7 days. Ideal temperature range is typically 35°F to 40°F (1.5°C to 4.5°C)

After 7 days, the pork formed a pellicle and was dry, but it felt a little tacky. The tackiness is a sign that the curing process is progressing as it should. You can eat it at this stage, but I preferred a stronger taste, so I put it in a mesh bag to hang.

I placed it in a spot that is cooler and has good airflow.

The ideal safe temperature range - 50°F to 60°F (10°C to 15.5°C). With Humidity of 60-80%. A hygrometer can measure the moisture in the air. Or here an ice cube test for humidity.

For a warmer climate, curing chamber is ideal to maintain correct temperature and humidity.

So, after 3 weeks (traditional room curing).

I weighed the meat to check for weight loss.

📏 Weight Loss Guide:

Initial weight: 400g

Target weight for 30% loss after drying in the fridge - 280g

After 3 weeks hanging in a cool room, it weighed 182 grams.

My pork has lost 55% of its original weight, well beyond the minimum 30% benchmark for safe curing. Which means the meat is dry-cured and shelf-stable.

It is safe from moisture-loving pathogens because they can't thrive in such a low-water environment.

The white powdery mould indicates good curing. This means it had good humidity and adequate airflow.

The questionable mould is fuzzy and hairy. It could be black, green, yellow, red or orange, and the meat surface turns slimy. None of these appeared on my meat.