This simple Salt Cured Pork Tenderloin ... only person in my household who eats cured meats, and someone who perhaps loves them a little too much, curing a pork tenderloin is just right.

Read more: How Restaurant Steak Tricks Your Tastebuds The best meats for brining ... "wet-cure," while curing is sometimes called "dry-brining". Curing usually only involves salt without any ...

Salting by weight gives you precise control of the salt concentration in your dry-curing. By measuring salt as a percent of the meat’s weight (2.6 to 3.5 percent of it), and allowing enough time ...