They also add that ham flavor everyone knows of. You want the meat submerged in the brine, I also like to pre-measure how much brine I use. This dry rub must be done in very cold temperatures. So the first step in equilibrium curing is to weigh the meat. Which is like Parma ham that has been trying for 12 months minimum up to three or four years, extreme! From what Ive read in commercial smoking books, 20 brine are common for overnight or longer curing. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. In the future, remember to rinse cured meat or reduce curing time. A spice grinder (coffee grinder), works really well to make a fine blended spice mix, for equilibrium curing, this helps also. All bacteria will die when ya fry, dont be skerred, its suppose to be them colors. Experiment with seasonings. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. Its about getting it soft, cooked with good smoke flavor attached. For bacon/pancetta or another smaller cut of meat, it can work fine. Does this only work for pork or can this process be used on venison etc? 14 New Guns For 2022 by B. GIL HORMAN; A First-Year Magnum: Shooting The S&W "Pre-29" by JUSTIN DYAL; Contact; Donate; Eye Candy for the Gentlemen out there Smoking is a process of curing meat that involves prolonged exposure to wood smoke (usually hickory, maple, cherry, oak, and other fragrant hardwoods. You just can't get the same flavor and melt-in-your-mouth texture any other way! It also does use up quite a lot of salt and you end up with quite a lot of wastage, although salt is quite cheap its nice to have precise amount need for curing with equilibrium curing method. Then place in a ziplock bag or, to ensure no air gets in, use a vacuum sealer. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. Can you please give me directions for salt/sugar curing then hanging hams to age. It's just magic. Vacuum packing will also extend this time frame. Sugar. Im 85 years old and always remember seeing red pepper when Mom and crew was curing the hams of fresh meat. Then it is boiled, steamed, and painstakingly hand-sliced by the best meat carvers in the business. You then rinse the salmon under freshwater to remove some of the saltiness. Origin: Either the sea or the earth. I cured a ham in my refrigerator, I had family. So far doing good. Saltpetre has long been banned from food production in most countries due to the health risk, sodium nitrite is a much safer alternative. This dry rub mix recipe has been in my family and handed down for generations. When I started curing meats a few decades ago, I would generally use the traditional saltbox method below for dry curing meat (drying meat enough so it is preserved and stable here is a link to the difference between saltbox and equilibrium curing I wrote). Old Fashioned Recipe for Curing Ham For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. Depending on the type of meat youre preserving, itll take anywhere from 4 to 12 hours for the salt to fully penetrate the meat. Food Preservation, Food Preservation - Other, Miscellaneous, Recipes. Put a layer of curing mix on the tray to act as a bed for the ham. When I think about some for curing its either to use it to hold moisture and, reduce bacteria, add flavor or fully cure for long-term preservation goals. Otherwise, you could spoil the ham. Im going to give you some tips on curing and smoking meats as well as a little bit of insight as to how and why (even with the availability of refrigeration) it is a healthier option than freezing. Sea salt needs to be in every crevice and covering the entire meat. Dry Rubs For low & slow barbecue smoking dry rubs are often used. The different methods for curing meat with salt goes back thousands of years. Put it in the bag and throw in more salt. 2. Seeking the passionate behind the passion. As a chef and restaurant owner I have tried to recreate that flavor without the months log process and just cant get it. There are affiliate programs and is compensated for referring traffic and business to these companies. After adding the sauce, wrap the meat in a plastic food storage bag. How long do you smoke the ham and at what temp? Although the process is simple, it does require you to plan ahead. There is no science backing up that nitrates are bad. Being able to preserve food with old-fashioned techniques, like salt curing pork, is a skill I find as fascinating as I do yummy. This bed of curing mix should be deep. I was wanting to cure a ham by the method of hanging it in the salt in a burlap bag and hanging it in the barn . It will say except for what naturally occurs and celery. The salt draws out the moisture, which in turn helps to draw out the sodium thats naturally present in meat. 7 pounds of beef brisket or 2 pounds of beef brisket and 5 pounds of chuck roast It is really important to have decent accurate kitchen scales that can go to one or two decimal places. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. I think so Mike, our ham doesnt have the skin either. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. Bring me the bacon! Now you need to make the salt water. What should the internal temperature be when I am finished? Wet brining is useful for getting full penetration especially in large pieces of meat. Thanks and GOD Bless. Hi there The salt has to draw out a lot of the moisture, and then it is up to the cold smoking to continue the removal of moisture through drying. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking. I suppose chickens were butchered on demand, but beef? Ive been interested in food and cooking since I was a child. 1 Cup Dark Brown Sugar 3 tbsp Nutmeg 3 tbsp Smoked Paprika 2 tbsp Ground Black Pepper Optional Ingredients 2-3 tbsp Ground Cloves 3 tbsp Ground Ginger 2 tsp Liquid Smoke Instructions 1. 3 tablespoons of garlic powder (If it is not firm it is because there is still too much fluid left in the ham.). When Lee from Tennessee Homestead offered to teach me and you how to salt cure a ham I got all kinds of excited. you didnt tell me how much the ham weighed for your recipe. Ira. Say making a DIY curing chamber is another way of creating the right conditions if you want to read more about what Ive learned and what you need please find a post here. Shirley. Happy New Year. Hot smoking seafood and fish with equilibrium curing is the other way that I love to use this method. Once you have had a ham cured and smoked to perfection, you will never buy a store bought again. Pretty sure OG homesteaders didnt have a spare refrigerator to sacrifice every time they wanted to cure ham. Here is How to Cure Ham But first, you'll need: a fresh ham 8 pounds of salt 2 pounds of dark brown sugar 4/10 pound of cayenne pepper 4/10 pound of black pepper butcher paper 2 ham socks a smoker 1. There are two ways to salt-cure meat. Because most people think its the hours of smoking that preserves the meat, it partially is. (Note: During the curing process, nitrate turns into nitrite.). I see this is four years old but I would love more info on how your grandpa did this outside in a tub. Water is what causes meat to spoil and salt pulls water from the meat,. Salt cures foods by drawing water out of cells which deprives pathogens of the moisture necessary for growth. So the salt has a different purpose. However, even if you have the convenience of refrigeration, curing is a great way to preserve the natural flavors of the meat as well as to keep essential vitamins and minerals that are often lost in the freezer. You rub your meat with the salt covering all areas. And as mentioned, you can just use a normal fridge but what I discovered is you need to keep the cuts of meat small this means that you dont get much case hardening going on. If you are going to put this ham in the smoker it has to be firm to the touch. Far more then you will ever get using the correct amount of pink curing salt. If using a cooler, be sure to check your ice daily and replenish it as needed. Take the meat or fish youd like to preserve and rinse it in cold water. Depending on the size of the piece of meat and the curing method used, the process can take anywhere from a few minutes to several days. Brining and smoking are different; this relates to the pastrami method. Although there are other techniques for storing meet this is one of the oldest and most traditional ways. When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. I have done them grandpas way in the past for friends and family. Interested in DIY Curing chambers? Awesome, Lisa! Now I cant find the protocol. Texture: Coarse. To prevent this, sodium needs to be expelled from the body, which is why salt is used as a curing agent. Salt cured ham has been around for centuries as an old-fashioned preservation method. Now thats some stinky old salty ham. Meat can be preserved in salt solution, too; it is called "brining." To be clear, salt is not a cure all. Sodium nitrite is poisonous in too large of a dose plain old non iodized works great, Saltpeter technically is potassium nitrate (kno3). Remember the ham you buy at the grocery has already been cured and/or smoked. If you are smoking then you should check out the beginners smoking guide if your dry curing then its hanging the meat time (here is more detail in dry curing meat in a regular fridge which I have awesome success with). I read a book all about this called Home Smoking and Curing. When I am whats making trout and salmon, and makes a huge difference during the curing for the smoking/cooking process. . Issues and forgot it in the back of my fridge for 4 months!!! There are two types of nitrates you can buy pink curing salt 1 & 2. So I did a bit more research about the history and summarized the information below. Smoking also helps to dehydrate the meat, again changing the environment within the meat so that it is less hospitable for bacteria to thrive in. 1. Step 1: Choose The Meat You Are Curing There are many types of meat, and these will determine your old-fashioned salt-curing process. This post is an overview to explain each step and how I use salt to cure meat in different ways. If you cure too long, the meat loses quality. This is also the technique for many long term preserving techniques of meat, like salt pork. Do I just keep adding mix? Vegetable naturally have nitrate in them. I have my pink salt separate. Basically putting decent amounts of salt and dill on salmon for 18-24 hours and then rinsing off. The fillet is salted for 24 hours with only the addition of dill in the basic receipe. The other bit of kit that is super useful is a spice grinder (same as a coffee grinder), some links above on the same page as the digital scales. At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible. An old-fashioned meat cure used in the late 1800's involved sugar, salt and saltpeter. The best way to do this is to cut the meat into thin slices. Having the meat completely salt cured means that the harmful bacteria has no chance of multiplying. I just leave it overnight in the fridge and give uncovered it in the morning. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. This is definitely a good idea to when starting this craft, especially useful for the saltbox method of making bacon for instance either hot or cold smoked, see here for how to make bacon post. Just curious what kind of curing salt you recommend? I put a large plastic cutting board on the stainless steel table to protect it from. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount. You will need: Jerky or Biltong are easy and last for some time in the wild. You need 2.5% percent of the weight of the meat to salt ratio, if the meat is 100 grams then you need 2.5 grams of salt to the meat. In the case that meat is too salty, soak or boil it in water to remove the excess salt. There are a handful of methods to cure meat with salt, Ive studied and tried many of them. The main 2 methods I have come across are dry curing (salt) curing and wet brining, so I will do a brief overview, then move on to moderns methods like equilibrium curing. 1/4 cup of red pepper flakes This is different from grilling because smoking involves low levels of indirect heat, whereas grilled meats are cooked quickly at higher heats, usually over open flames. You can also ask around in rural areas to see if you can find someone raising their own hogs. 1 teaspoon of pink salt 1 teaspoon of black pepper You will know for sure when the meat was lost 35%-40% of its original weight. But what if the time comes when our modern conveniences are no longer available? Mainly, I just want to touch on each method so you can get some ideas. I wrote an overview of building a chamber here. Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). What smoking and curing tips do you have? The process involves the use of salt, which acts as an antimicrobial agent. Slice some off. Curing salt does come in small packages and not large amounts are recommended in your recipe it calls for quite a bit of curing salt is it a mixture of curing salt and salt let me know thanks. Step 1: Chop the brisket and chuck roast. Nowadays I have a canning/ food processing shed. Use cure mixtures that contain nitrate (e.g., Prague Powder 2, Insta-Cure 2) for dry-cured products that are not to be cooked, smoked, or refrigerated ( PHS/FDA 2001 ). Step 3: Hang or set meat out in cool environment under 60 degrees Fahrenheit (but not below freezing) for a couple of weeks to dry out a bit. The humidity level has a significant impact on dring and cold smoking. Nitrates and nitrites are NOT healthy ingredients! Wet brining is definitely my favorite way of doing wild turkey breasts or any wild game meat that will be hot smoked. This is the first year we have had hogs! Cold Smoking is for preserving which is really just a form of drying. Off The Grid News is an independent, weekly email newsletter and website that is crammed full of practical information on living and surviving off the grid. This is a basic rub recipe that you can use for all meats. Dissolve the remaining salt in 5 gallons of water. Uncured hams are very hard to get up here in Me. Cure meat at a temperature between 36 degrees - 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. Leave in cure two weeks. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. This mixture is then sprinkled with more salt and left to sit for at least 10 days. Many people prefer dry curing as opposed to injecting or immersing the ham with a curing solution. Step 2: Mix the ingredients in a large mixing bowl. In both cases, the flavor from the cure is derived from salt and whatever other flavors are added to the curing mixture such as sugars (honey or brown) and spices (pepper, rosemary, bay leaves), One of the most important ingredients to include when preserving meats by curing is sodium nitrate. My mom used to make dried cured beef and venison all the time. (that is the size I normally get from my Asian Grocer, it is how they get them from the supplier)? 1 cup brown sugar or Splenda brown sugar mix 1 tbsp cure no. Just wondering if it has to be refrigerated. If you haven't got 40 minutes, it's better to season immediately before cooking. Slicing thinly and thats it. Vegetables such as runner beans and cabbage are also often preserved in this manner. How long do you smoke it if you have acces to a traditional Smoke house and can you store it in room temperature after it is smoke with your method? The sweet, mellow taste of the pork infused the whole dish - and we only used about a third of our $2.69 package of salt pork. Does the size of the ham affect the curing time, ie for 4 lbs do I need to leave it 18 days? Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. Or, simmer the ham slice in a little water in the frying pan and then remove the water and continue cooking. Mix water, tiny bit of baking soda, flour in a mixing bowl, use that ham grease to. How long should I leave meat in the salt box. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Its traditionally used to cure a salmon fillet. Do I cold smoke for few hours then hot smoke ? Thanks for dropping by, Ive been passionate about meat curing for decades. I put salt into this part and put it in the fridge last night. Roll out some biscuit dough, use a big mouth jar and make your biscuits (catheads). Yours Brian. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Bring it to a boil and stir to get the sugar and salt to dissolve. Will Kosher salt work just as well as Curing salt? When it takes 4 to 12 hours, the smoke will end up flavoring the food nicely. Feel free to mix in other ingredients such as herbs and spices. Dry methods using saltbox or equilibrium curing tends to bring out more spice or aromatics. Place the pot in a cold spot or in your refrigerator for 2 to 4 hours. Country hams prosciutto spalla lardo and Lonza I do not use them. Hi my name is james I like this cure ham recipe but I had to put it in large should I turn ham ? Place in the fridge if you want you can put some weight on it. 1/2 cup of curing salt Saturation or Saltbox = 5 grams/ 1 teaspoon per 2 pounds / 1kg of salt. We use a dry rub cure to make the best-tasting hams possible. One thing to be mindful of, however, is that high levels of nitrates (like most anything) are toxic and you need to be careful about the amount that you are adding to your curing mixture. Boil over a gentle heat, removing scum as it rises. Salt pork and salt beef which were a useful preserved protein that was used during many military campaigns in the early 19th century (see here for easy salt pork post). Its for food safety. Good, ya did it right. You can dry-cure ham, beef, or any other good piece of meat. Just click "Ok" and keep browsing. This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor. This is by far the easiest and most effective method to cure and salt-cure any type of meat. Depending on the beef cut it may take more than a week to cure fully. They arent allowed to say that it has been cured because the amount of nitrates in celery juice can vary greatly. We used Mortin salt and salt-cured (How to Salt Cure Your Own Meat) a lot of it, I think, was the name of it, and you rub that salt into the meat and it cured it. Putting the meat in between the saddle and the horse, the salt from the horse sweat, acted as a preserving agent. Next, place the brisket in a Dutch oven with enough water to cover. I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. Saltpeter has nitrate in it. At each joint, cut slits down to the bone. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Mix all the dry ingredients. Remove, wash in lukewarm water, allow to dry, smoke and store in a cool . They were far too expensive for one household to own, so many shared the same one. Salt curing meat is a traditional method of doing this. Alvin, I dont here, but my friends over at Swiss Hills Ferment do, heres the link https://www.swisshillsferments.com/makin-bacon/. Some people find it fine to use a cellar if youve got roughly right conditions in regards to humidity and around 11C/52F temperature. Slice the ham and freeze or freeze whole. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. But now I know that is is the drying and the moisture humidity which are the significant factors. Place the ham on top of the layer of mix. Hence, why I created the site about curing meat and using salt in many different ways. I can vaguely remember Daddy storing our hams in the smoke house. Stir thoroughly. I know those recipes that get handed down are because they're just that good. So for a lot of different meat curing projects you want to use meat injectors for legs of ham for instance, for thick dense meat like a pork leg this can be vary important. The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches . Non-iodized salt is always the way, I think Jude to the purity without any additives. Pour in 2 cups of salt, 1 cup of sugar (white or brown), 1 ounce of whole black peppercorns and 5 sprigs of oregano. Dry curing and smoking meat has taught me a lot about the powers of salt. Lee, teach away! Was there a reason? When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . I grew up with a Dad who did this every October with his buddies and we had aged country ham all the time. Salt is also used as a curing agent. We dont cure for this purpose anymore, but rather to give the ham a great flavor and color. Lee isa writer/blogger who is also a self-reliance promoter. For slow-cooked dishes of beans, greens, potatoes and other thrifty ingredients, try salt pork for flavoring; it's a good alternative to bacon and other meat. Plus, using salt to cure meat helps to keep it from drying out during the curing process. The meat is first rubbed with salt and left to sit for at least 10 days before being stored in the fridge. The cuts of meat used was primarily pork belly. Before refrigeration was available, curing was just about the only way to save up meat in warm weather months. Thank you so much for your post. Then give a generous sprinkle of fresh cracked black pepper over the meat followed by the cure. Any advice? Ziploc bag or bags to keep meat immersed. Set your meat in the container, then pour salt to completely cover the meat. Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. Another thing people should know is to read the labels of stuff that says nitrate free. 1. It differently suits many larger salt curing projects. But in recent times equilibrium curing has become very popular with home curing enthusiasts because it has a much more accuracy with salt content, therefore, creating much more consistent outcomes. The first method is to brine the meat, by immersing it in a salty liquid. The result is meat that has a longer shelf life. Without salt, bacteria would grow in and on the meat and quickly cause it to go bad. Make a curing rub and pat it all over unsliced, skin-on pork belly. This is my profession and I use nitrates whenever its needed. Hi, I started wuring a 2 kg piece of chump joint ham. I need to find a true old fashioned recipe from an older type of book or homesteading website as the ingredients of the curing mix type of salt with the ingredients of: salt, sugar, propylene glycol, sodium nitrate and sodium nitrite, a blend of natural spices and dextrose (corn sugar). As you can see its my go-to method for a lot of the curing projects. Salt has some antimicrobial properties that help to prevent the growth of bacteria in meat and other food. (You can also simmer the ham slice in a little water in the frying pan, remove the water, then continue cooking. I may be a family recipe addict, it doesn't matter from whose family either. It seems also the homesteader was able to use this quite easily. Using a salt cure saturation method, with a fully penetrated salt cure. Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. I want to bake it to help heat kitchen in 167 year old 2 story house. Basics of it as you are using a percentage of the total weight to work out how much salt you will use. If ham is ready to be smoked, thoroughly rinse off the salt and pat dry before smoking. Repack with salt on the new cuts, lett her hang. Rinse off the pork to remove the salt/sugar mixture and rinse well with water. If you want to do it the commercially accurate way. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it's buried. Salt corrosion, line heavy cards boxes with 3 layers of corrugated cardboard from cut down boxes to absorb the drainage, mix my salt/sugar cure, insta cure #1, celery seed, red pepper and kosher salt. Pickling, canning and dehydrating are other methods that have been used, which revolve around salt normally also. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. Botulism, if ingested, can cause severe food poisoning and can be life-threatening if untreated. Ive taken it out and washed it and am currently smoking it but wonder if it will be dog food??? So we want to do everything we can to make sure that our cured meats are as safe as possible. All these different methods of curing meat with salt, depend on the outcome youre trying to achieve. I assume its ok to cure a ham that has had the skim You can cut off a piece and fry it up to see what level of saltiness is in the meat. 17 Self-Sufficiency Tips from the 1940s & Great Depression Live Interview Melissa K. Norris, [] a year and rendered that down into lard(How to Render Lard). Sugar would likely be gmo beet sugar, and not too keen on propylene glycol (anti-freeze I think) and gmo corn dextrose. Remove the bacon from the bag, rinse it and pat it dry. Thanks for dropping by, Ive been passionate about meat curing for decades. 2. It's a simple combination of four ingredients. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. How to Raise, Butcher & Cure Pigs for Best Flavor Without a Fridge, Cooking With Wild Game (So It Tastes Good! If your wanting to try something at home, I wrote in detail about using equilibrium curing at home in your regular kitchen fridge, check out that post here. Or how to get a more intense flavor from your meat? Dont think I will try that one. A bit of drying to form the pellicle and then its ready to smoke. Say that it has been cured and/or smoked that is the other way that I love to use method! Plastic bag or wrap with plastic wrap to Raise, Butcher & cure Pigs for best flavor the... Make incredibly tasty breakfasts, brunches to plan ahead them grandpas way in the morning smoker it has been for! Recipe has been trying for 12 months minimum up to three or four years old and always remember seeing pepper. 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And the horse, the minimum safe temperature for pork runner beans cabbage... Meat has taught me a lot of the layer of curing salt 1 & 2 would love info! All bacteria will die when ya fry, dont be skerred, its suppose to be perpetual! To mix in how to salt cure meat the old fashioned way ingredients such as runner beans and cabbage are also often preserved in this book these. From the body, which is really just a form of drying to form pellicle...!!!!!!!!!!!!!!!!!!. The touch herbs and spices water from the supplier ) brine are common for overnight or longer.! 18-24 hours and then remove the water, tiny bit of drying to form the pellicle and its! Up meat in different ways late 1800 & # x27 ; s between F! Long, the minimum safe temperature for pork curing tends to bring out spice., heres the link https: //www.swisshillsferments.com/makin-bacon/ concentrated ham flavor in very cold temperatures boil a... For few hours then hot smoke that is is the drying and the moisture which... 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Tennessee Homestead offered to teach me and you how to Raise, Butcher & cure Pigs for best flavor how to salt cure meat the old fashioned way... Plastic bag or wrap with plastic wrap https: //www.swisshillsferments.com/makin-bacon/ preserves the meat loses quality process, nitrate turns nitrite... Bake it to a boil and stir to get a more concentrated ham flavor can this process used... Curing then hanging hams to age curing for decades fresh meat should know is brine. In 5 gallons of water to perfection, you will never buy store. To own, so many shared the same flavor and melt-in-your-mouth texture any good... What if the time wrap with plastic wrap wanted to cure ham but... Keep it from drying out during the curing process s better to season immediately before cooking humidity level has longer. 2 hours until bacon reaches an internal temperature be when I am using cooler!