**Your freezer just died, and you have 40 pounds of meat thawing.** For thousands of years, humans preserved meat without electricity using nothing but salt. This ancient method still works perfectly in modern kitchens, and it costs less than $5.

Salt Curing Meat Without Refrigeration: Ancient Method, Modern Kitchen

Long before the invention of refrigeration, our ancestors mastered the art of preserving meat for long-term storage. One of the most effective and time-tested methods is salt curing. By using salt to draw out moisture, you can create a shelf-stable meat product that can last for months without electricity, making it an invaluable skill for emergency preparedness.

This guide will walk you through the basics of dry salt curing, a method that can be done in a modern kitchen with minimal equipment.

A Word of Extreme Caution: Curing meat at home carries a significant risk of foodborne illness, including botulism, if not done correctly. This guide is for informational purposes only. It is essential to follow all safety procedures meticulously. When in doubt, throw it out. We are not responsible for any illness or harm that may result from following these instructions. [1]

The Science of Salt Curing

Salt preserves meat through a process called osmosis. The high concentration of salt on the surface of the meat draws water out of the meat cells and also out of any bacteria cells present, killing them or rendering them unable to multiply. This dehydration process is what makes the meat shelf-stable. [2]

The Two Essential Ingredients: Salt and Curing Salt

While you can technically cure meat with regular salt alone, it is highly recommended that you use a curing salt, especially for beginners.

• Salt: Use non-iodized salt, such as kosher salt or sea salt. Iodine can impart an off-flavor to the cured meat.
• Curing Salt (Prague Powder #1 or #2): This is a mixture of salt and sodium nitrite (and sodium nitrate in the case of #2). Sodium nitrite is the key ingredient that inhibits the growth of Clostridium botulinum, the bacteria that causes botulism. It also gives cured meats their characteristic pink color and tangy flavor. [3]
  • Prague Powder #1 (Pink Curing Salt #1): Used for meats that will be cooked before eating (like bacon).
  • Prague Powder #2 (Pink Curing Salt #2): Used for meats that will be air-dried and not cooked (like prosciutto or salami). Contains both sodium nitrite and sodium nitrate, which breaks down into nitrite over a longer curing time.

For this guide, we will focus on a simple dry cure using Prague Powder #1, as it is the safest for beginners.

Basic Dry Cure Recipe and Ratio

The most important part of curing is using the correct ratio of salt and curing salt to the weight of your meat. You must use a kitchen scale for this.

For every 1 pound (450g) of meat, you will need:

• 1 tablespoon of kosher salt
• 1/2 teaspoon of Prague Powder #1
• 1 tablespoon of sugar (optional, but helps to balance the saltiness)
• Other spices as desired (black pepper, garlic powder, paprika, etc.)

Do not deviate from this ratio. Too little curing salt can be dangerous, and too much can be toxic. [4]

Step-by-Step Guide to Dry Curing a Pork Belly (to make Bacon)

Pork belly is a great cut for beginner curers. This process will take about a week.

Step 1: Prepare the Meat and Cure

1. Weigh Your Meat: Weigh your pork belly precisely and calculate the amount of salt, curing salt, and sugar you need based on the ratio above.
2. Mix the Cure: In a small bowl, mix together your salt, Prague Powder #1, sugar, and any other spices.

Step 2: Apply the Cure

1. Rub the Meat: Place the pork belly in a large, non-reactive container (like a glass dish or a food-grade plastic tub). Rub the cure mixture evenly over all surfaces of the meat.
2. Bag It: Place the coated pork belly in a large (2-gallon) zip-top bag. Press out as much air as possible and seal it.

Step 3: Refrigerate and Overhaul

1. Refrigerate: Place the bag in the refrigerator. The ideal temperature is between 36-40°F (2-4°C).
2. Overhaul Daily: Every day for 7 days, flip the bag over. You will notice a liquid brine forming in the bag as the salt draws moisture from the meat. This process, called overhauling, ensures the meat cures evenly. [5]

Step 4: Rinse and Dry

After 7 days, the pork belly should feel firm to the touch.

1. Rinse: Remove the meat from the bag and rinse it thoroughly under cold water to remove all the excess salt from the surface.
2. Pat Dry: Pat the meat completely dry with paper towels.
3. Equalize (Optional but Recommended): Place the rinsed and dried pork belly on a rack in the refrigerator, uncovered, for another 24-48 hours. This allows the salt concentration to equalize throughout the meat and dries the surface further.

Step 5: Cook and Store

Your bacon is now cured and ready to be cooked! You can slice it and pan-fry it immediately.

To store, you can wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week, or freeze it for several months.

The Path to Shelf-Stable Meat

The bacon we made above is cured, but it is not yet shelf-stable because it has not been fully dehydrated. To make a truly shelf-stable product like prosciutto or jerky, the meat needs to be air-dried for a long period of time in a controlled environment (a "curing chamber") with specific temperature and humidity levels. This is a more advanced process that requires specialized equipment and knowledge.

For the purposes of budget-friendly emergency preparedness, the simple refrigerator cure is a great way to preserve meat for a longer period than it would last fresh, without requiring a dedicated curing chamber.

The Bottom Line

Salt curing is a fascinating and rewarding skill that connects us to our ancestral roots. It is a viable way to preserve meat without electricity, but it must be approached with the utmost respect for the science and safety procedures involved. Start with a simple project like bacon, use a kitchen scale, and always use the correct amount of curing salt. With practice and care, you can add a valuable skill to your preparedness toolkit.

References

[1] National Center for Home Food Preservation. "Food Safety of Cured and Smoked Meats." Accessed December 17, 2025. https://nchfp.uga.edu/publications/nchfp-publications/literature-reviews/cure-smoke-review-safety/ [2] The MeatEater. "Everything You Need to Know About Salt Curing Meat." Accessed December 17, 2025. https://www.themeateater.com/wild-and-whole/learn-cooking-technique/everything-you-need-to-know-about-salt-curing-meat [3] AmazingRibs.com. "The Science Of Curing Meats Safely." Accessed December 17, 2025. https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/ [4] Melissa K. Norris. "How to Dry Cure Meat at Home." Accessed December 17, 2025. https://melissaknorris.com/podcast/how-to-dry-cure-meat-at-home/ [5] Morton Salt. "Meat Curing Methods." Accessed December 17, 2025. https://www.mortonsalt.com/article/meat-curing-methods/

Sources and References

• USDA Food Safety and Inspection Service - Federal food safety standards and preservation methods
• Colorado State University Extension: Food Storage and Emergency Preparedness - Safe food preservation techniques