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 ...

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.

Nowadays, cured meats have become dietary staples. The basic curing process uses salt to remove moisture from the meat, making it inhospitable for bacterial growth. However, most cured meats today ...

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 ...