For thousands of years, humans have been eating meat cured with unrefined salt. Cured foods are those that are treated by one of several methods in order to preserve it. A dry cure can be as simple as salt alone, but usually it is a mixture of salt, a sweetener, and various flavorings. Keeping the foods in direct contact with the cure helps to ensure an evenly preserved product. Some may be wrapped in cheesecloth or food-grade paper and others may be packed in curing tubs with layers of cure surrounding the food and between the layers. In order to ensure even cooking, the food should be turned or rotated periodically.

Basic curing times for meat:

• 1/4" thick: 1-2 hours
• 1" thick: 3-8 hours
• 1 1/2" thick: 7-10 days
• Ham, bone-in: 40-45 days