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Home › Article Index › Preserve the Harvest › Salt Curing

Salt Curing

Salt curing is an ancient preservation technique that draws out moisture from foods, inhibiting bacterial growth and extending shelf life. Perfect for meats, fish, and even vegetables, this method enhances flavor while keeping foods safe for long-term storage. In this category, you’ll find everything you need to get started with salt curing, including the best types of salt to use, step-by-step instructions, and tips for achieving the perfect cure. Whether you’re preserving a seasonal harvest or crafting charcuterie, salt curing offers both practicality and a boost of flavor.

Beginner's Guides

Beginner’s Guide to Home Charcuterie (with Recipes!)

Charcuterie

30+ Types of Cured Meat to Make at Home

How to Make Beef Bacon

Salt Curing

How to Make Beef Bacon

Sliced Lonzino (Cured Pork Loin)

Charcuterie

How to Make Lonzino (Cured Pork Loin)

Pancetta

Charcuterie

How to Make Pancetta

gravlax

Salt Curing

How to Make Gravlax (Salt Cured Salmon)

Salt Cured Duck Breast Prosciutto

Charcuterie

Duck Prosciutto ~ Salt Cured Duck Breast

Fully Cured Salt Cured Egg Yolks

Salt Curing

Salt Cured Egg Yolks

Guanciale

Charcuterie

Guanciale (Italian Cured Pork Jowl Recipe)

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