Differences Between Dry-Cured and Cured

Jeff Wiedrich is the part owner of Phoenix Sun Energy, an AZ-based company that provides residential and commercial solar power solutions. In his free time, Jeff Wiedrich enjoys preparing smoked and cured meats for AZ-based friends and family events.

Under the larger category of cured meats, dry-cured and cured-to-cook are the two major subsets. Dry-curing preparation needs more extensive bacteria reduction to facilitate consumption. This requires sugar, curing salt, herbs, peppercorn acid, nitrates, and smoke to reduce the pathogens and ensure longevity. Since the meat is also dried in a controlled environment often times using some smoke, it requires dry climate, making Arizona an ideal location. However, dry-cured meat has an extensive tradition in the cuisines of the Mediterranean and China. Typical offerings in this category range from beef jerky and dried anchovy to prosciutto and pepperoni.

Cured-to-be-cooked meats undergo regular curing for longevity and flavor, but without as many preservatives, thus still requiring cooking before consumption. The different method of curing means the meat requires dedicated storage, mostly refrigeration between curing and cooking. The main active ingredients are curing salt, brine and spices, depending on the type and region. The meats in this category include bacon, cured-to-cook salami, pancetta, and Mexican chorizo.