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How To Cure Meats: Bacon, Ham, Corned Beef, Pastrami, More (10 Recipes, 1 Page, 4 Articles)
Published On: 4/24/2019 Last Modified: 6/16/2025
Curing meats is an ancient technique for preserving meats before the advent of refrigeration. If done properly it can make awesome tasting food such as bacon and pastrami. If done improperly, it can make you sick. We can teach you how to do it properly. Below are links to recipes that you will love but first you absolutely positively must without a doubt no questions asked pinky swear to read my article The Science of Curing Meats Safely and why these recipes are different than any other recipes and why you cannot improvise with some of the ingredients. Here’s some good news: Start with bacon! It is easy and soooooo goooood.
One more thing: True cured meats have preservatives, sodium nitrite and/or sodium nitrate, added to them. That’s what gives them their pink color and unique flavor. Most are then smoked. Lately, because of irrational fears, there are things like “Uncured Bacon” or “Naturally Cured” meats on the market. They almost all have celery powder added to them and celery powder is loaded with, you guessed it, sodium nitrite. Same exact chemical. In fact, tests by Consumer Reports and others have shown that many of these products have a higher concentration of nitrites. So don’t be suckered by signs like this one at a hotel buffet breakfast.
The New Data About Nitrites, Nitrates And Cured Meats
Nitrites and nitrites appear naturally in foods, and are added to many foods. Are they dangerous? Recent research is enlightening.
How To Make Smoked Homemade Bacon – It Is So Much Better Than Store Bought
Homemade bacon is easy. The results are much better than store bought. You can make countless variations once you have the basic recipe down.
Once You Make Maple Bacon, You’ll Never Get Store Bought Again
You need to try this homemade smoked maple bacon recipe for some the most delicious, homemade smoky bacon you'll ever taste.
Step-By-Step Directions For Making Delicious Asian-Style Bacon
Salty and sweet is the magic combo for bacon. Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here.
Canadian And Irish Bacon Made Better At Home
Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Click here to learn more.
How To Make A Cured Smoked Ham From Scratch
Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe.
How to Smoke Turkey Legs, Disney Style
This tested recipe reproduces the monster smoked turkey legs you see if you visit any of the Disney parks. Click here for details.
Our Homemade Corned Beef Recipe Outshines Store Bought
Why spend the time making our homemade corned beef recipe? Because it is so much better than anything you could buy at the grocery store!
The Corned Beef Hash Recipe All Others Aspire To Be
This corned beef hash recipe is a perfect way to use leftover corned beef after St. Patrick's Day has come and gone.
A Smoked Pastrami Recipe That’s Close To Katz’s
If you've ever wondered how to make pastrami then we've got you covered. Moist and tender, this is the ultimate homemade pastrami recipe.
Pure Pastrami Perfection, The Sous-Vide-Que Method
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. Read on for our recipe.
How To Make Traditional Louisiana Andouille Sausage At Home
Andouille sausage is the soul of New Orleans Creole cooking. It is spicy, garlicky, and smoky. Here is how to make this classic Louisiana sausage.
Hamming it Up: A Survey of the World’s Great Hams And How To Cook Them
There are many different types of ham around the world, but they all fall into three categories: Fresh ham, dry-cured ham, and wet-cured ham.Related articles
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- Corned Beef And Cabbage Done Right (You’ve Been Doing It Wrong)
- A Hot Dog Road Trip: The Country’s Best Regional Franks
- Hamming it Up: A Survey of the World’s Great Hams And How To Cook Them
- Reuben Reimagined: The Corned Beef St. Patrick’s Day Melt
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- Mmm Bacon Recipes (18 Recipes, 1 Article)
- Homemade Sausage Recipes And More From AmazingRibs.com (16 Recipes, 1 Article)
- The Science Of Curing Meats Safely
- The New Data About Nitrites, Nitrates And Cured Meats
- How To Make Smoked Homemade Bacon – It Is So Much Better Than Store Bought
- Once You Make Maple Bacon, You’ll Never Get Store Bought Again
- Step-By-Step Directions For Making Delicious Asian-Style Bacon
- Canadian And Irish Bacon Made Better At Home
- How To Make A Cured Smoked Ham From Scratch
- How to Smoke Turkey Legs, Disney Style
- Our Homemade Corned Beef Recipe Outshines Store Bought
- The Corned Beef Hash Recipe All Others Aspire To Be
- A Smoked Pastrami Recipe That’s Close To Katz’s
- Pure Pastrami Perfection, The Sous-Vide-Que Method
- How To Make Traditional Louisiana Andouille Sausage At Home
- Salting, Brining, Curing, And Injecting (3 Recipes, 2 Pages, 6 Articles)
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