Choose fresh, high-quality meat for curing. You can use cuts like pork belly, beef brisket, or fish fillets.

Prepare a non-reactive container that's large enough to hold the meat without crowding.

Mix coarse salt with optional sugar, herbs, and spices in a bowl. The ratio of salt to other ingredients depends on personal preference and the size of the meat. A common ratio is about 1 cup of salt to 1/4 cup of sugar, along with herbs and spices as desired.

Sprinkle a thin layer of the salt mixture on the bottom of the container.

Lay the meat on top of the salt mixture.

Generously coat the meat with the salt mixture, making sure to cover all surfaces. Use more mixture for larger cuts.

Place the meat in the container, making sure it's not touching the sides.

Place a layer of plastic wrap or parchment paper directly on top of the meat.

Place a weight or heavy object on top of the plastic wrap to press the meat down. This helps ensure even contact with the salt and promotes moisture extraction.

The curing time varies based on the size and type of meat. As a general rule, cure for about 1 day per 1/2 inch of thickness. Larger cuts might need more time.

Check the meat regularly to monitor its progress. It should firm up and lose moisture.

After the curing period, carefully remove the meat from the container and rinse it thoroughly under cold water to remove excess salt.

Pat the meat dry with paper towels and let it rest in the refrigerator uncovered for a few hours or overnight. This helps equalize the salt distribution.

Once the meat is properly cured, it can be stored in the refrigerator or freezer.

If you're not planning to use the meat immediately, wrap it in butcher paper or vacuum-sealed bags before freezing.

After curing and resting, the meat is ready to be sliced and enjoyed. Thin slices can be used in sandwiches, charcuterie boards, or various recipes.