I have a question about dry rubs would this not be the same as a dry cure and can be treated the same way you would beef / pork IE ( washed off dried and smoked?... J

Hi Travelrone,

A dry rub is not the same as a cure.

A cure involves the addition of some combination of salt, sugar, nitrates, nitrites and sometimes phosphates and ascorbates to meats, which serves to assist in preservation of the meat and its color. A cure also serves to somewhat enhance the flavor.

A dry rub is a combination of spices that is used to enhance and compliment the flavor of meats, vegetables, etc. Sometimes dry rubs are also used in the marinading and tenderizing processes, but they serve very little purpose in the way of preservation. You wouldn't wash off a dry rub before smoking because you use the rub to add flavor throughout the cooking process. It also serves to create a nice crust, or bark, on the meat which to some is the best part of the meal!

We offer a little blurb on how to use dry rubs at our site: http://www.carolinesrub.com/using_dry_rubs.asp

I hope this helps.

A dry rub would be more like the addition of salt and pepper to a steak.

The addition of sugar would allow the bark to build somewhat.

A cure would be more to retard the growth of bacteria.

quote:

Originally posted by Tom:
A cure would be more to retard the growth of bacteria.

Very true. The old 'Smoke House' method traditionaly used in VA and NC relys on a heavy coating of salt to kill anything that might get in it. Bacteria, parasites, and trichinosis are nonexistent in the sodium.

The meat (Hams) are then hung up and slow smoked over 2-3 days using oak and/or hickory to cure them.

A few local folks still do it this way, but its becomming a lost art.