Beginner Charcuterie Consultancy

Hi all,
My grandpa let me taste a piece of dry-cured pork loin and I've been hooked since.
I'm trying a home dry-cure myself, and I need some advice from advanced charcuteriers because I don't want to die, and eveywhere I read botulism is lurking to bite your butt. So please let me know if the method I am trying to cure with is ok or not generally speaking. It is the method my grandpa and his family traditionally used.

What I have is a 1kg 4-5cm thick, ovel shaped pork loin cut, that I dredged it in regular salt to the point that no meat was visible from any side, and put it to cure for 24hrs. Then I washed it, patted it dry and place it in water with vinegar for 30 min, after that washed and patted dry again, then spiced up and wrapped in baking paper and put in the refrigirator to dry. It has been drying for 10 days, and the smell is kinda good and I'm eager to try it. My questions are, was my method safe? if the meat smells good, is not slimey and doesn't look discolored, is it safe to try a thin piece of it after drying for 10 days? What should I look out for and what is the probability  of botulism in my case?
Thanks in advance!

Hi Nick;
Welcome to Permies!
The following is what I learned about dry curing.

Curing: After seasoning, the meat is placed in a container or a curing chamber where it is allowed to cure. During the curing process, the salt draws out moisture from the meat, which helps to preserve it and concentrate the flavors. The curing time can vary depending on the thickness of the meat and the desired level of curing, but it typically ranges from several days to a few weeks.
Resting and Aging: After the initial curing period, the meat is allowed to rest and age. This aging process helps to further develop the flavor and texture of the meat. The meat may be hung in a controlled environment with proper temperature and humidity levels to facilitate aging. Some dry-cured meats, like prosciutto or bresaola, require several months of aging to fully develop their flavor.
Monitoring: Throughout the curing and aging process, it’s important to monitor the meat for any signs of spoilage or undesirable mold growth. Proper temperature and humidity control are crucial to prevent the growth of harmful bacteria while allowing beneficial mold to develop on the surface of the meat, which contributes to its flavor and helps to protect it during aging.

It sounds like your family's recipe is fine and you must watch your meat carefully while curing.
If it looks good, does not feel slimy and most of all smells good then you are probably safe to eat it.

Having had food poisoning one time, I can tell you there is no doubt what happened.
Start slowly in trying out your meat, you will quickly know if it is edible.

Just Nick wrote:Hi all,
My grandpa let me taste a piece of dry-cured pork loin and I've been hooked since.
I'm trying a home dry-cure myself, and I need some advice from advanced charcuteriers because I don't want to die, and eveywhere I read botulism is lurking to bite your butt. So please let me know if the method I am trying to cure with is ok or not generally speaking. It is the method my grandpa and his family traditionally used.

What I have is a 1kg 4-5cm thick, ovel shaped pork loin cut, that I dredged it in regular salt to the point that no meat was visible from any side, and put it to cure for 24hrs. Then I washed it, patted it dry and place it in water with vinegar for 30 min, after that washed and patted dry again, then spiced up and wrapped in baking paper and put in the refrigirator to dry. It has been drying for 10 days, and the smell is kinda good and I'm eager to try it. My questions are, was my method safe? if the meat smells good, is not slimey and doesn't look discolored, is it safe to try a thin piece of it after drying for 10 days? What should I look out for and what is the probability  of botulism in my case?
Thanks in advance!

It should be fine.  We always just salted our pork in a box.... room temp, but a cold time of year, so like a refrigerator, then hung it to age.  The only issue was keeping the bugs and rodents away, and that is why we smoked some of our meat, used pepper, and covered it in cheese cloth. But, we never used nitrates or nitrites.  Since you have kept yours under refrigeration, I wouldn't hesitate to eat it.

Thank you for your helpful replies!