Curing your meat is a very good strategy to influence the cooking process! Not only does it affect the texture of the meat it also makes the meat tastefull and easier to preserve the meat. Moreover it helps to catch some delicious smoke taste when grilling or smoking the meat. Enough reasons to try this Oriental Dry cure.
Disclosure: "This post may contains test products and affiliate links. All opionions shared are my own."
Oriental dry cure?
The oriental dry cure was based on this salt cure recipe by Dick and James Strawbridge. I wrote a post about their awesome book over here where you can read on how to use a dry cure. I played with the spices to get a complete new rub. It’s heavy in flavor but I like it this way. I will share a Babi Panggang recipe where I cured a small piece of pork belly for 2 hrs. bringing a delicious taste! You need to check it out.
Have fun experimenting with this dry cure! I’m looking forward to see your results at social media so don’t forget to tag me! Tonight the Babi Panggang will be shared. Meanwhile let’s take some time to chat in comments below or on Facebook!
Oriental dry cure
Ingredients
- 20 tbsp nitrite salt or pink curing salt.
- 8 tbsp brown sugar
- 1 tbsp lemon pepper
- 1 tbsp ginger
- 1 tbsp ground fennel seeds
- 1 tbsp onion powder
- 1 tbsp garlic powder
Full disclosure
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! In this post: - There are affiliate links on the "Pink salt".