Learning to cure: dry vs wet curing step by step

Curing means: drawing water out of food with salt before it is smoked – this lowers the water activity, preserves it, and shapes its texture and aroma. There are three methods: dry curing (rubbing in, steeps in its own juices – intense, long-lasting), wet curing (in brine – even, mild, juicy), and injection curing (injecting brine into the meat – fast, for Kassler and cooked ham). For goods that remain raw, nitrite curing salt is used; after that, the equalisation phase is essential.

Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH · All prices: as of July 2026

Reading tip: Which salt for what – nitrite curing salt or sea salt – is explained in the article Nitrite curing salt or sea salt. Here, we focus on the method.

The three curing methods compared

Dry curing step by step

The practical standard for raw ham: 35–40 g of nitrite curing salt per kg plus 2–4 g of sugar and spices (pepper, juniper, coriander, bay leaf, garlic), massaged in and cured in a vacuum or container at 2–7 °C. The duration follows the rule of thumb: 1 day per centimetre of meat thickness plus 2–3 days for safety, measured at the thickest part. Without a vacuum, turn it every 2–3 days so the escaping brine reaches all sides.

The step almost everyone underestimates – equalisation: After curing, the meat is washed off, patted dry, and then rests again for about half the curing time at under 7 °C. In this salt equalisation phase, the penetrated salt distributes evenly from the outer edge to the core, the reddening stabilises, and the meat becomes more tender. If you skip equalisation, you get a salty edge and a bland core – detailed in the article Equalisation & reddening.

Wet curing – the milder way: For fish and smaller pieces, brine is the classic choice: 5–8 % salt (classically 6 %, i.e. 60 g per litre), fillets for 8–12 hours, whole fish for 12–24 hours. The result is more even and juicier, but tends to have a slightly shorter shelf life than dry-cured meat. The article Calculating brine explains how to work out the brine strength.

Injection curing: the fast way for cooked cured goods

For Kassler and cooked ham, the spiced brine is injected directly into the meat – 15–25 % of the meat weight – and thus distributes in the core in days instead of weeks. This is followed by a short resting period (2–4 days) and warm/hot smoking with cooking to a core temperature of 65–70 °C. This is why Kassler is ready after just a few days, while raw ham takes weeks – the method suits the goal.

Frequently asked questions about curing

Can I equate curing with salting?

Colloquially yes, technically no: salting means pure table salt, curing includes nitrite curing salt and reddening. For long-life goods that remain raw, the difference is relevant to safety.

Why put sugar in the curing mix?

Sugar (2–4 g per kg) softens the saltiness, feeds the reddening and lactic acid bacteria, and rounds off the taste. It is not a must, but it is included in almost all proven recipes.

Can I cure without a vacuum bag?

Yes – in a covered container, but then turn it every 2–3 days and use its own brine. A vacuum saves turning and makes the times more predictable; it is not necessary.

Reading tip: How curing is embedded in a complete project is shown in the Raw ham guide and the recipe Making your own Kassler.

Sources and technical basis: Curing dossier (dry/wet/injection curing, 35–40 g nitrite curing salt/kg, 1 day/cm + 2–3 days, equalisation ~half the curing time, injection amount 15–25 %) and meat dossier; fish brine 6 % from the fish dossier. Prices: beelonia-shop.de, as of July 2026.