About

Denver Dry Cure is born of curiosity. I hope you like it.

Why Denver Dry Cure?

Because living in Denver is the coolest.

I used to live in Normal, Illinois. If I had come up with this idea back then it would have been Normal Dry Cure, which is a terrible name.

What do I need to get started? 

Very little!

• A plastic resealable bag large enough to hold whatever you’re curing.
• A way to refrigerate it.
• A way to cook it.

If you can rig up a smoker, it would certainly make things tastier, but it’s not necessary.

What is curing? Is it hard?

Curing is a way to preserve food. In our case, we’re using salt as the main preservative, along with a tiny bit of sodium nitrite. Used together, they both flavor the meat and prevent spoilage. The best of both worlds!

The process for making bacon or any other kind of cured meat is dead simple:

• Coat meat in cure.
• Put the meat into a bag in the fridge.
• Wait.
• Remove and dry.
• Cook.

You don’t have to be an expert! If you’ve got patience (and a fine, handcrafted cure from Denver Dry Cure), you can turn out the best bacon your friends and family have ever eaten.