Fairmont JPL’s Chef Anthony’s Basic Dry Cure
This past weekend Swine and Dine packed up for a mountain adventure at the Fairmont Jasper Park Lodge. In the afternoon, patrons were treated to a Swine and Dine cooking demo by Fairmont JPL Banquet Chef Anthony.
First up on the session was how to make a basic dry cure for curing bacon, salting pulled pork or making pancetta. He showed how simple it is to create your own custom blend for at-home bacon making; just head to your nearest butcher for a slab of pork belly and get creative with your own personal bacon spice. Chef Anthony shared his favourite recipe, just remember the basics of a dry cure are 2 parts salt to 1 part sugar.
Chef Anthony’s ‘Favourite Basic Dry Cure’
courtesy of Chef Anthony Young, Fairmont Jasper Park Lodge
- 450 grams kosher salt
- 225 grams sugar
- 46 grams pink salt
- 10 grams juniper berries crushed
- 16 grams lightly toasted fennel seeds
- 10 grams coriander seeds, toasted
- zest of 3 oranges
- zest of 2 limes
Combine all ingredients, mixing well. Store in a plastic air-tight container – the cure will get better with time.
This cure can be used to make many kinds of cured meats; but of course Chef Anthony likes it for pork the best. You can simply dredge your meat in the cure, shake off any excess, and refrigerate for 24 hours. Try using this as a base and add in your favourite spices and herbs to make your own custom blend. Or, kick up the heat by with some hot peppers.