Pancetta is another example of true dry-curing. The meat is first salted and then dried, resulting in a product that is shelf-stable. This recipe uses the technique of salting by weight ...

After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper. For the ...

For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix.

For this recipe, chipped beef was coated in a creamy ... It also is what makes chipped beef taste so salty. Next, the cured ...

Fill each cones with the stuffing with a piping bag. Chop the last slice of dried beef and sprinkle the slices on top of each cone. Cured meat rolls : Spread cream cheese on the 3/4 of the dried ...

Remove the meat from the cure, quickly rinse to remove the salt and spices, and pat dry with a paper towel. Note: To make it easier to finely slice the cured beef, use a slicing machine or freeze ...

After the long meatless Lent, this preserved meat was eaten. Today's refrigeration provides the opportunity to eat fresh meats all year. Corning is a form of dry-curing meat with "corns" of salt.