The Basic Dry Cure

The following basic dry cure can be used to make any kind of cured product, but it is especially fine with pork. You can use either what’s called the “salt box method,” which doesn’t require measuring, or measure out 2 ounces/50 grams of this mixture of each 5 pounds/2.25 kilograms meat. The salt box method means simply dredging the meat in plenty of dry cure on all sides, then gently shaking off the excess so that it has an even coating of dry cure.     Brian and I refer to use dextrose, a refined corn sugar, rather than table sugar because it is less sweet and, because as the grains are very fine, it dissolves more easily and therefore has a more uniform distribution. But granulated sugar is fine and well.

About3 ½ cups/725 grams if made with granulated sugar, 4 ½ cups/950 grams if made with dextrose



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturesalty, sweet

Type of Dishdry rub


  • 1 pound/450 grams kosher salt
  • 8 ounces/225 grams sugar
  • 2 ounces/50 grams pink salt (10 teaspoons)
  • 1 pound/450 grams kosher salt
  • 13 ounces/425 grams dextrose
  • 3 ounces/75 grams pink salt (5 tablespoons)


  1. Combine all the ingredients, mixing well. Stored in a plastic container, this keeps indefinitely.



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