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  • "Mild" seems to fall short, though, when you consider the painstaking work and the time commitment this man has invested in perfecting the art of dry-curing pork.

    Charlie Harris: The Pork Whisperer: Allan Benton of Benton's Country Ham

  • The mild winters and hot summers are ideal for dry-curing.

    One Big Table

  • The dry-curing requires considerable time to rub and salt the meat at different times while the only attention that is necessary for brine-curing is to properly prepare and pack the meat in the vessel and prepare the brine for it.

    Every Step in Canning

  • The two most common methods of curing meat are first the brine or sugar cure process and second the dry-curing process.

    Every Step in Canning

  • On most farms it is impossible to secure a desirable place in which to do the dry-curing as the meat is exposed to rats, cats, flies and other insects.

    Every Step in Canning

  • He would explain that the deli's traditional method of dry-curing, which nobody does anymore and as featured in - Home Page

  • The dry-curing process itself can take several months to years, depending on the artist's tastes. TravelStream? ? Recent Entries at


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