Mix ingredients and break up the lumps of sugar.

Rub the mixture thoroughly on the meat.

Put the meat in a curing box. This is a box containing a grid to put the meat on. This way the juices don't stay in contact with your meat. The time this stage needs depends on how much flavour you want to add, the weight of the meat, ...

After curing carefully rinse the meat! If you don't do this appropriately, you will end up with too much salt in your dish.

Pat the meat dry and set aside for another period to dry further. (also depending on what you're making).