Classic Dry Cure

This is your blank canvas. Your bare Sistine Chapel ceiling. The first page in your Choose Your Own Adventure of deliciousness.

If you’re new to curing meat, this is a great place to start. You don’t need fancy equipment or specialty ingredients — just a hunk of meat and some space in the fridge. An oven couldn’t hurt.

And if you’re an expert, this is a great way to experiment. Add garlic and black pepper for a savory twist. Add maple syrup for something on the sweeter side. Add marshmallows if you’re feeling weird. No judgments.

Available in levels of sweetness. Making a confit? Probably stick to original. Making bacon or salmon? Follow your heart, fellow traveler.