The Cure That Finally Made Robert Smith Smile

Michael Nagrant / 03.13.06

This is a quick cure and meant more or less for marinating meat rather than preparing it for a long curing process or for smoking. This mixture will work well on chicken, pork and duck. The ratio of salt to sugar is pretty much 50/50 because you’re really just trying to drive flavor into the meat rather than completely pull moisture out. This recipe is enough for about 3 or 4 pounds of meat.

1/4 cup of salt (Preferably Kosher or Sea Salt)
1/4-Cup Sugar
3 Tablespoons Honey
1 Clove of Garlic
3 sprigs of fresh Thyme
1 Bay leaf
1 teaspoon Fresh cracked Black pepper

• Take all of the ingredients and smash them together into a paste. A food processor works really well, or an old-fashioned mortar and pestle will do the job.

• Apply to the surface of the meat and rub well. Use just enough of the mixture to coat the meat well.

• Lay the meat out in a shallow, non-reactive dish of some sort. A glass plate for a small portion or a casserole dish for larger ones usually works best.

• Place another dish directly on top of the meat and weigh down with some cans from the pantry. Place in the refrigerator.

• Allow meat to “cure” in the refrigerator over night.

• Before cooking, rinse the meat off and thoroughly dry before adding to a pan.

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