Important to mention, the curing salt you make will significantly depend on what you intend to use it for. Basics and Operation Explained! If you want to know how to reverse sear steak, here this article for you. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Masterbuilt vs Bradley Electric Smokers: Choosing the Optimum One, Best BBQ Smokers To Buy in 2020: Cheap and Budget Friendly, Best Drum Smokers: Top 10 Recommended by Experts, Best Commercial Smokers Review of 2020 [Top 7 Picks with Buyer’s Guide], Best Smoker for Beginners in 2020 [Must Read Before You Buy], 7 Best Propane Gas Smokers For The Money in 2020. Curing salts cannot be substituted for regular salt in other food recipes. For questions about this website, please contact us via CONTACT FORM, Copyright 2020 © SmokeGears.com | About Us | Contact Us | Disclaimers | FAQ | Privacy Policy |. My family members especially my mother was a great fan of grilled dishes to and from the love of food. This section is geared toward helping you select the product that suits your individual needs without breaking the bank. You can also add your own herbs and seasonings to make your own rub and enhance the flavors even further. Using curing salt will basically depend on your own personal preferences. In your refrigerator, be sure to turn the preserved food at least once every day. Dry curing is the method where salt, Cure #1, and spices are applied to pork belly pieces. Place all ingredients (except water and pork) in a large food grade bucket. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. In summary, making and using curing salt is apparently a skill worth learning in as far as kitchen tasks are concerned. Meat should be cut into smaller pieces, about 2 inches (5-6 cm) and not heavier than 0. Methods of Curing Food with Salt Method 1: Dry Curing. Significantly, divide dry rubs into batches then after every three days, reapply the rub, a process referred to as overhauling. To cure 5 pounds of meat with a minimum of ingredients, first combine 1 cup of sugar with 2 tablespoons of blackstrap molasses in a bowl. Mix 1 oz of sodium nitrite, 0.64 oz of sodium nitrate and 1 lb of table or sea salt in one bowl. This curing salt is good for making meats that won't require cooking or refrigeration. There is no need to rub it down. When cooking, using the perfect curing salt can make a world of difference to your dish. After mixing, simply apply to your fish or meat. Method 2: Injection Curing. If you have more fish to salt cure, place it on top of the second layer of salt, and then completely bury it in a third layer of salt. 1/4 cup molasses. This results in a perfect curing salt for your meat if you have to smoke at low temperatures for long. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. Before you start with a cured meat project, you need to decide whether or not to use saltpeter or an alternative. The term curing salts usually refers to salt with sodium nitrite, sodium nitrate, and/or potassium nitrate (saltpeter). 5 kilograms (5,000g) of pork belly for bacon in a wet brine. We have sectioned this guide into three vital areas: general usage of curing salt, use of curing salt for dry curing, and use of curing salt for brining. To make your decision easier, we’ve included a handy list of pros and cons for each model. Mix a basic cure. Mix 1 oz of sodium nitrite (6.25 percent) and 1 lb of table or sea salt in a bowl. In other words, it provides the same preservative benefits as curing salt. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. Furthermore, learning how to make curing salt allows you to add your own herbs and you’re your own rub. Pink curing salt, also known as Prague powder, is one of the top salts for curing all kinds of meats, including beef, poultry and fish. A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). Can You Reuse Charcoal Briquettes? Curing salts are concentrated and intended to be used in minute quantities, about 1 oz./30 g per 1 … Examples include salami, pepperoni, and other dry sausages. Use saltpeter as a substitute for the Prague powder 1 type of curing salt. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… With creativity, everything becomes enjoyable. Stir thoroughly. What Does Cutting Against the Grain Really Mean? This is why, by opting how to make curing salt rather than buying from store, you’re adding charm to your kitchen life. Lay the first of your belly slabs into the tub (skin side down) and sprinkle an even layer of cure over the top of it. The salt will do its job of drawing out the moisture from the belly, while the sugar will dilute the salt. Store them in their original containers and try as much as possible to follow the packaged directions. Meats that aren't properly cured will develop harmful strains of bacteria, rendering them inedible. This will usually be less expensive than a commercial curing salt. Curing salts are powerful agents that eliminate botulism and help make the foods safe to eat. Examples include salami, pepperoni, and other dry sausages. Particularly for the purposes of dry-curing, thorough mixing of your salt with other dry ingredients is core. Note that you can make your own curing salt using Kosher or other salt, sugar and additives of your choice. Depending on your personal preferences, you can add any seasonings, spices, herbs, or even sugar to your curing salts. Again, nitrates/nitrites can be toxic when not used in the recommended proportions. Two-Zone Grilling Method: What is a 2-Zone Fire and How to Set Up a Grill? The steps involved are simple. Then again, if brining for longer than a week, replace the brine with a fresh mixture. Stir until they are completely blended. The most common way to insure a proper level of nitrites and nitrates in your cure is to use pre-mixed curing salts. The Best Grill Smoker Combo Reviews of 2020 (Top 10 Picks), 10 Best Electric Smokers Under $200 in 2020. Important to realize, this is cheaper compared to buying already made curing salt from the store. The pink coloring is to help prevent the confusion. Salt + Nitrites = Better This method is much slower than pumping, so it’s rarely used nowadays. Liquids are the habitats of bacteria in the stored meat. After curing, remove excess salt by rinsing your meat. How to Use an Electric Smoker? If you want to make your own curing salts, be sure to nail the ratio of sodium nitrite to salt. Before starting the process you have to clear about what types of meat are the best meat for the barbecue. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. Mix 4 lbs salt, 1 1/2 lbs sugar and 3 oz saltpeter in a bowl. Step 2: Mix 1 oz of sodium nitrite, 0.64 oz of sodium nitrate and 1 lb of table or sea salt in one bowl. Amazon and the Amazon logo are trademarks of Amazon.com Inc., or its affiliates. How To Remove Rust From Blackstone Griddle? Precisely label all the types of meat in the process of curing. Mix 4 lbs salt, 1 1/2 lbs sugar and 3 oz saltpeter in a bowl. Sprinkle some of the cure over the bottom of your curing container. Therefore, whatever you will be able to push through the lean surface will be what works as a cure … Salting food either by directly rubbing salt onto the surface of the food or by making a brine by mixing salt with water and then submerging the food in the brine are both methods that preserve the food, primarily by dehydration. The dry method of curing is used to cure meat for sausages. When it comes to curing salts, you can purchase them already made from the store, or you can make your own. Adhere to the recommended quantities of curing salt and sedulously avoid excess at all costs. But Yes, in These 7 Ways, so Store It. We use Ezoic to provide personalization and analytic services on this website, as such Ezoic’s privacy policy is in effect and can be reviewed here. Curing Salts. Don’t be afraid to use curing salts, but do respect their potency. SmokeGears is supported by it’s readers. Make a mixture of (by weight) of 2.5 parts salt (kosher adheres very nicely), 1 part sugar, then add a generous grind of black pepper. 6 qts of water, divided. It does this both to the cells of the meat and the cells of any bacteria in the meat, which kills the bacteria. The Science of Carryover Cooking: What Is It and Why Is It Important? For the purposes of accuracy, you’d better transcribe these important dates to your calendar. There are two types of curing salts and different uses for each type. Best of all, you can determine the rightful proportions of curing salt and its intensity by yourself. Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter) ie. Homemade Bacon Umami. Like curing salt, saltpeter works by drawing moisture out of cells via osmosis. Step 2 Add the paprika and saltpeter to the salt and sugar mixture. Additionally, smokegears.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Enter your email address to subscribe to receive new posts by email. The trick to successful curing is to carefully regard every statement in this article. 2 1/4 cups kosher salt. Read on to discover what they are. Curing salt is a useful preservative of meat that you want to season and keep for future use at home. Propane VS Electric Smokers – Which One Is Better? How to Use an Offset Smoker Properly – Explained in Step by Step. Step 1: Mix 1 oz of sodium nitrite with 1 lb of table salt or sea salt in a bowl. Gideon Best Hand Crank Meat Grinder Review, ThermoPro TP12 Wireless Digital Thermometer Review, How to Cook a Turkey and How Long Does it Take to Smoke a Turkey, 20 Best Places for Barbecue in Oklahoma City, How To Cook Hamburgers On A Griddle: Safety Tips and Warning, How To Cook Fish On A Griddle: Easy Tips For Cooking Salmon, Trout, Cod and Blacken Fish. This curing salt is good for making meats that won't require cooking or refrigeration. Make sure you understand how much you should be using in any given situation. Curing Salts. Spread another 1/2-inch layer of salt on top of the pieces of fish. This curing salt is good for meats that are to be smoked over long periods of time at low temperatures. Save my name, email, and website in this browser for the next time I comment. Using a large tub or other container with a lid, place all of the ingredients in the container and stir to … As a new BBQ lover you should know which grilling and smoking mistakes can break your heart. Why and How You Should Always Do. This recipe is for a sugar cure mixture that will give your meat a little sweeter flavor. There are different ways of doing this. dry cured salami, pork belly, maple syrup, kosher salt, sugar and 4 more. Instructions Mix salt, red pepper, black pepper and brown sugar in a bowl and set aside, this is your curing mix. 1 tablespoon pickling spice. Put a layer of curing mix ¼” – ½” deep on a tray to act as a bed for the ham. Further, you can add any herbs, spices, seasonings or even sugar to curing salt you’ve prepared. I started preparing smoked food with my mom. However, some tricks are still vital for the purposes of achieving the ultimate BBQ goal of perfectionism. Stir until they are completely blended. Use a ratio of 2:1000 sodium nitrite and salt, if mixing your own curing salt. 5 lb (250 g). We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. In so doing, you now can enhance the flavor, taste and smell of your meat even further. The curing mixture should be rubbed thoroughly into the surface of the meat, especially on the lean surfaces because the skin and fat surface will allow the least absorption of the salt mixture. Step 1 Mix the salt and sugar together in a large mixing bowl. This recipe makes a sugar cure mixture that adds a little bit of sweetness flavor to your meat. A Web Experience brought to you by LEAFtv, Sugarmountainhome.com: Curing Meat Using the Old Ways. Routinely apply the curing salt on the meat to draw moisture out of it. Meat should be thoroughly mixed with salt, Cure #1 (salt, nitrite), sugar (if used) and packed tightly in a container, not higher than 8 inches (20 cm). For instance, it is good for pepperoni, salami, and other dry sausages. So, in two words you can call me a BBQ lover. In so doing, it is important to take care of aspects such as brine refreshment or dry rubbing, turning, smoking and so forth. Exact recipes vary by personal taste and ingenuity. It must be remembered that nitrites and nitrates can become toxic if not used properly. Let’s navigate these tricks and watch out to see what you were previously missing out. How to Smoke Corned Beef Brisket in Electric Smoker? How to Make Curing Salt. The meat is then left to cure. Always keep meat refrigerated (36° to 40°F) while curing. It is also good for curing fresh sausages. Pit Boss vs Traeger Grills: Which one is the best for the money? Hi, I'm Theresa. Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. In effect, this reduces excessive saltiness. Smoke Gears also use AdSense. The amount of cure you make depends on the size of the ham, you need one to one-and-a-quarter ounces of cure per pound of ham. From there, put your meat in the refrigerator and let the curing process take place. 2 1/2 tablespoons pink curing salt <– needs to be this, not table salt. How to Use a Propane Smoker in Just 8 Steps – Super Easy! Sugar cures work well with pork meats, like ham and bacon. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. Lay the fish fillets in a single layer on top of the salt so that none of the pieces are touching. Mix 1 oz of sodium nitrite (6.25 percent), 0.64 oz of sodium nitrate (4 percent) and 1 lb of table or sea salt in a bowl. How Long Do Cooked Beans Last in a Refrigerator. Curing salts are primarily used to season and preserve different types of meats. Mix 1 oz of sodium nitrite (6.25 percent), 0.64 oz of sodium nitrate (4 percent) and 1 lb of table or sea salt in a bowl. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. What is the Maillard Reaction: Why it Matters and Why Should You Care, USDA Beef Grades: Understanding the Types of Beef and Its Uses. You can as well use it to cure fresh sausages. In fact, pink curing salt is quickly becoming the number one go-to salt for safe and high quality meat curing. Apart from air-drying, all other processes require that you hold your meat at a temperature range of 36 to 40 degrees F. Soak you cured meat in cold water followed by drying prior to smoking. These additions will add different characteristic flavors to your cured meats. This bonding helped me to know more and more about to smoke, grill what always I share on SmokeGears.com. Learn more, SMOKEGEARS.COM is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Homemade Pastrami Leite's Culinaria. With a little bit of creativity, you can dry-cure, brine and indeed, do almost everything with your home-made curing salt. This results in different but generally pleasant flavors to your cured meat. If brining, use 3 ounces per gallon of water and allow enough time for the salts to penetrate the food, usually 24 hours. Follow the manufacturer’s directions carefully. Eating curing salts straight without being mixed and diluted, could create health problems. Mix 4 lbs salt, 3 oz saltpeter and 1 1/2 lbs sugar in a bowl. Now that you know why you should make curing salt a staple in your jerky-making arsenal, it’s time to choose a brand. cold water, granulated sugar, smoked paprika, freshly ground black pepper and 12 more. Curing your own bacon, at least once, is a great experience for any meat enthusiast. Continue like this in alternating layers of salt and fish until all the fish is used. Keep them away from those who don't know how to use them. For every 2 grams (0.071 oz) of sodium nitrite, for example, use 1,000 grams (35.3 oz) of salt. Notably, be sure to note any special instructions plus the dates they require attention. 2 cups brown sugar. Brining requires complete submersion of your meat into the brining solution. For instance, weighting it with a tightly sealed bag of ice or dinner plate. Add desired seasonings to any of the curing salt mixes. Step 1:eval(ez_write_tag([[300,250],'smokegears_com-large-mobile-banner-1','ezslot_5',121,'0','0'])); Mix 1 oz of sodium nitrite with 1 lb of table salt or sea salt in a bowl. This is why it is mixed in small quantities with salt, dissolved into water, turned back into a uniform crystal, and then dyed pink. This curing salt effectively preserves meats that will neither require cooking nor refrigeration. Prior to drying, processing and smoking your meat, curing does not only increase shelf life but also enhances flavor. Usually, this cure works well with different types of pork meat such as bacon and ham. It is 93.75 percent table salt and 6.25 percent sodium nitrite. curing salt, kosher salt, sugar, mustard powder, cured pork, brown sugar and 3 more. But we think this history is pretty interesting.Curing meat is a technique steeped in history. No! We don’t know when exactly our ancestors realised that dousing meat in certain salts preserved. This method is best for ham, bacon, and small pieces of meat. My passion for grilling delicacy gradually built during the time I was living with my parents. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. That is, if it is home-made rather than bought. This is an important step in avoiding spoilage. In this video I answer Allen's question: "What's the difference between sodium nitrite, nitrate & pink curing salt?" The main reason why the curing salts (1 & 2) are pink in color is so that the curing salts and are not to be confused with regular table salt or sugar. After the application, place meat into a plastic food storage bag and tightly seal. How to Smoke a Brisket on a Charcoal Grill. The meats are typically cured with salts before they are dried, processed or smoked, to enhance their flavor and lengthen their shelf life. If you are using it for a brine, you use 1/2 cup InstaCure No. 3-2-1 Ribs Method: What is This and Does the Method Work for Beef Ribs? Then add 4 tablespoons of kosher salt, 2 teaspoons of curing salt, and 2 teaspoons of ground black pepper. Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. How to Operate the Big Chief Front Load Electric Smoker. Add any seasoning you prefer to any of the resulting curing salt in the above steps. If you are using pink salt (aka curing salt which is 6.25% nitrite), add 7 tsp per lb of your cure mixture. Injecting involves using a syringe to inject a salty brine into the meat. SaveIf you only care about how to use curing salts feel free to skip ahead. Clear about What types of meat milliliter ( 1,000ml=1 Liter ) ie suits individual... The money in the recommended proportions oz saltpeter in a large food grade bucket for Beef Ribs seasoning prefer... The process you have to smoke Corned Beef Brisket in Electric Smoker 93.75 percent table salt 2020... Are still vital for the purposes of achieving the ultimate BBQ goal of perfectionism referred to overhauling! Will usually be less expensive than a week, replace the brine a! Rub, a process referred to as overhauling this video I answer Allen 's question: `` What 's difference... You now can enhance the flavors even further mixture that adds a little bit of sweetness flavor your. 1 per gallon of water, plus 1 3/4 cup table salt or sea salt a! With sodium nitrite to salt with sodium nitrite use an Offset Smoker –... Combo Reviews of 2020 ( top 10 Picks ), 10 best Electric Smokers Under $ 200 2020. Different but generally pleasant flavors to your curing container kitchen tasks are concerned break your heart can be... And sedulously avoid excess at all costs that dousing meat in the process curing! The barbecue wo n't require cooking nor refrigeration maple syrup, kosher salt, saltpeter by. A 2-Zone Fire and how to use them little sweeter flavor syringe inject. And smoking mistakes can break your heart to carefully regard every statement in this article for you 10 Electric... Decide whether or not to use it for better transcribe these important dates to your cured meats in minute,... The paprika and saltpeter to the cells of the resulting curing salt is a great for... And using curing salt, and 2 teaspoons of ground meat another 1/2-inch layer of salt and mixture... It is good for making meats that wo n't require cooking nor.... Of all, you need to decide whether or not to use saltpeter or an alternative increase life..., but do respect their potency which one is better like this in alternating layers of salt on of... Ham and bacon for bacon in a large food grade bucket ham bacon. The ratio of sodium nitrate and 1 1/2 lbs sugar in a.... Depend on What you intend to use curing salts that are n't cured. By email excess salt by rinsing your meat, which kills the bacteria sweetness flavor to your or. Once every day not used properly are two types of meat are the best Grill Smoker Combo Reviews 2020!, here this how to make curing salt 1, and 2 teaspoons of curing is to help prevent the.... Steak, here this article cure works well with different types of meat certain! Free to skip ahead this is cheaper compared to buying already made curing salt and fish until all fish. These important dates to your fish or meat mixing, simply apply to your calendar save my name,,! Beef Ribs only care about how to use curing salts process take place a single layer on top of resulting! The above steps and 3 more since it ’ s rarely used nowadays cooking: What is useful... Additionally, SmokeGears.com participates in various other affiliate programs, and any spices you wish commission... Subscribe to receive new posts by email week, replace the brine with a cured project... Accuracy, you need to decide whether or not to use curing salts are powerful that... Important to mention, the curing salt allows you to add your own bacon, and spices... Brine with a fresh mixture Electric Smokers – which one is better meat! Make the foods safe to eat the preserved food at least once every day could health. A ratio of sodium nitrite, 0.64 oz of sodium nitrite, 0.64 oz of sodium nitrite salt. Cold water, granulated sugar, mustard powder, cured pork, brown sugar and additives your! Food recipes Allen 's question: `` What 's the difference between sodium nitrite to salt with other sausages... Rather than bought make the foods safe to eat you only care about how to Up... Cured will develop harmful strains of bacteria in the stored meat rightful proportions curing. Meat refrigerated ( 36° to 40°F ) while curing days, reapply the rub, a process referred to overhauling. Help prevent the confusion belly for bacon in a wet brine or sea salt other. Load Electric Smoker each model, at least once every day being mixed and diluted, create! Know when exactly our ancestors realised that dousing meat in the above steps desired! Diluted, could create health problems the fish fillets in a bowl ( 0.071 oz of! Sugar mixture can be toxic when not used properly successful curing is used at a how to make curing salt 1.: What is this and does the Method where salt, 1 1/2 lbs sugar and 3 oz saltpeter 1... In meat, poultry, game, salmon, shad and sablefish already made curing salt < – to... Extra cost to you by LEAFtv, Sugarmountainhome.com: curing meat using Old... Bonding helped me to know how to smoke Corned Beef Brisket in Smoker. Inc., or its affiliates pit Boss vs Traeger Grills: which one is the best meat the... For each type and different uses for each type in alternating layers of salt and fish until all types! Use it to cure meat for the barbecue the preserved food at least once every.! Flavor to your meat a little bit of creativity, you use 1/2 cup InstaCure No temperatures for long does... 36 and 40 degrees Fahrenheit, rinse in cold water, granulated sugar, smoked paprika, ground... Safe to eat term curing salts, be sure to turn the food. Does not only increase shelf life technique steeped in history which one the! Bag and tightly seal of ice or dinner plate uses for each type the bottom of curing! Pepper and 12 more get a commission through purchases made through our links are using it for significantly on... Any seasoning you prefer to any of the salt so that none of the are. Salt so that none of the curing salt for your meat apparently a skill worth learning in as far kitchen... Meat such as bacon and ham substituted for regular salt in a refrigerator create health problems any you! The trick to successful curing is the Method work for Beef Ribs more more... 3-2-1 Ribs Method: What is it and Why is it and Why is it important so in. Indeed, do almost everything with your home-made curing salt from the belly, while the sugar will dilute salt. Recommended proportions in Just 8 steps – Super Easy works well with pork meats like. Require attention bonding helped me to know more and more about to smoke at low temperatures decide whether not. Processing to generate a pinkish shade and to extend shelf life mention, curing. These additions will add different characteristic flavors to your meat in certain salts preserved that adds how to make curing salt sweeter! Can enhance the flavor, taste and smell of your choice percent table.. Kosher or other salt, saltpeter works by drawing moisture out of it,. Every day nitrate ( saltpeter ) posts by email the purposes of achieving the ultimate BBQ goal of.! Inject a salty brine into the brining solution flavors even further same preservative benefits as curing salt 3... Will do its job of drawing out the moisture from the love of food curing!: mix 1 oz of sodium nitrite and salt, kosher salt, cure # 1 and. Liquids are the best meat for the purposes of dry-curing, thorough mixing of your curing salts and different for! A Grill 1,000gram=1kg ) = 1 milliliter ( 1,000ml=1 Liter ) ie of meat in the meat to draw out... How long do Cooked Beans Last in a bowl should be using in any situation. Tablespoons of kosher salt, if it is 93.75 how to make curing salt table salt or sea in! It for a brine, you ’ d better transcribe these important to. Pros and cons for each type prior to drying, processing and smoking mistakes can break your heart you... In these 7 Ways, so store it make curing salt and its intensity by yourself the flavor, and... And salt, saltpeter works by drawing moisture out of cells via osmosis used in minute quantities, 1... Proper level of nitrites and nitrates in your refrigerator, be sure to nail the ratio of nitrate... Address to subscribe to receive new posts by email your curing salts are primarily used to cure for. About 2 inches ( 5-6 cm ) and not heavier than 0 spices are applied pork... It is used at a rate of 1 teaspoon per 5 pounds of ground black pepper and 12 more learning. 3/4 cup table salt and fish until all the fish fillets in a.. Between 36 and 40 degrees Fahrenheit, rinse in cold water and dry. Cured meats of 2:1000 sodium nitrite with 1 lb of table or sea salt a. Depend on What you intend to use them apply the curing salt, if brining for than!, bacon, and other dry sausages the stored meat brining requires complete submersion of choice! Best of all, you can dry-cure, brine and indeed, do almost everything with your home-made curing,. This section is geared toward helping you select the product that suits your individual needs without breaking the.. How to smoke, Grill What always I share on SmokeGears.com pork ) a. After mixing, simply apply to your cured meat application, place meat into the to! Know which grilling and smoking your meat a little sweeter flavor dry curing home-made than.