Choose fresh meat
Trim excess fat and connective tissue
Mix curing salt with regular salt and any desired sugar and spices
Apply the cure evenly to the meat
Place the meat in a nonreactive container or vacuum bag
Refrigerate at 34–40°F
Turn or massage the meat regularly if needed
Cure for the required time based on thickness and type of meat
Rinse off excess cure if the recipe calls for it
Pat the meat dry
Air-dry or rest the meat as needed
Cook, smoke, or further process the meat according to the recipe