Works for:

• Pork loin (Canadian bacon)

• Whole or half hams

• Pork belly (holiday bacon)

• Turkey breasts

• Beef brisket (holiday corned beef)

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🧂 Base Cure Formula (Per 5 lbs / 2.27 kg of meat)

Dry Cure Mix

• Kosher salt: 3 tablespoons (54 g)

• Sugar (white or brown): 3 tablespoons (36 g)

• Curing Salt #1: 1 teaspoon (5 g)
  ➝ This is the standard safe amount for 5 lbs of meat.

Optional Holiday Aromatics (choose any)

• 1–2 tsp ground black pepper

• 1–2 tsp garlic powder

• 1 tsp onion powder

• 1–2 tsp smoked paprika

• 1 tsp mustard powder

• ½–1 tsp allspice

• ½ tsp nutmeg

• ½ tsp ground cloves

• 2–3 bay leaves, crushed

• Orange or lemon zest (1–2 tsp)

For a more festive holiday profile, I recommend:
brown sugar + allspice + nutmeg + cloves + orange zest

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❄️ Dry Cure Method (Simple & Reliable)

1. Mix all dry ingredients thoroughly.

2. Rub the cure all over the meat, coating every surface.

3. Place in a sealed bag or covered container.

4. Refrigerate at 34–40°F (1–4°C).

5. Cure time:

   • Small cuts (2–3 lbs): 5–7 days

   • Medium cuts (5–8 lbs): 8–12 days

   • Large cuts (10+ lbs): 12–14+ days

6. Flip the meat daily to redistribute brine.

7. After curing, rinse, pat dry, and optionally air dry 12–24 hours before cooking or smoking.

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💧 Wet Brine Alternative (Per 1 Gallon of Water)

For those who prefer brining:

Brine Ingredients

• Kosher salt: 1 cup (225 g)

• Sugar (brown or white): 1 cup (200 g)

• Curing Salt #1: 1 tablespoon (15 g)

• Water: 1 gallon (3.8 L), cold

• Optional aromatics: cloves, allspice, cinnamon sticks, citrus peel, garlic, bay leaves

Directions

1. Dissolve salts and sugar in warm water. Add aromatics.

2. Cool completely.

3. Submerge meat fully (use a weight if needed).

4. Cure in fridge 5–14 days, depending on size.

5. Rinse, pat dry, air dry overnight if smoking.

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🔥 Cooking / Finishing

For smoked meats:

Smoke at 200–225°F (93–107°C) until internal temp reaches:

• Pork loin, ham, turkey breast: 145–150°F (63–66°C)

• Brisket (corned beef/pastrami): 190–203°F (88–95°C)

For oven finishing:

Bake at 300°F (150°C) until internal temp is reached.

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❤️ Safety Notes (Important)

• Always use Curing Salt #1 only for short cures (under 30 days).

• Measure curing salt accurately—never “eyeball” it.

• Keep meat refrigerated throughout the cure.

• Discard used brine (do not reuse).