To dry-cure meat involves more work than to brine-cure it, although it is a little less expensive in some cases. It is less difficult merely to salt the meat, pack in a jar, and pour the brine over it, than to rub the meat several times with the dry mixture. Also, the brine-cured meat is not so dry and is a little more palatable. Brine-cured meat can be kept anywhere as long as it is kept cool; dry-cured meat, on the other hand, should be kept in a cool, moist place, in order to insure even curing. With brine-cured meat there is no danger from rats and other vermin; but flies must be kept away from meat cured in either way.

In dry-curing pork, weigh out for every 100 pounds of pork 6 pounds of salt, 2 1/2 pounds of granulated sugar, and 2 ounces of saltpeter, and mix thoroughly. Divide the mixture into three portions. Rub one portion on the meat the first day, and pack the meat in a barrel. Leave it for three days. At the end of three days take the meat out of the barrel, rub it with a second portion of the mixture, and repack it. Three days later rub the meat with the third and last portion of the mixture, and repack it. Let it stay in the barrel for ten to fourteen days. Then remove it, wash it in warm water, and smoke it.