Dry Cure vs. Wet Cure: Which Is Best for Your BBQ and Bacon?

Curing meat is an age-old tradition that enhances flavor, extends shelf life, and defines the character of different types of BBQ. At Fraser’s BBQ, we take curing seriously, especially when it comes to our flagship product, Chilli Bacon. But what’s the difference between dry curing and wet curing? Which method works best for different BBQ meats, and how do these techniques impact texture, taste, and shelf life? Let’s break it down.

What Is Wet Curing?

Wet curing, also known as brining, involves submerging meat in a solution of water and salt. This method is commonly used for bacon, poultry breasts or, whole turkey—including our own Chilli Bacon at Fraser’s BBQ.

Pros of Wet Curing:

• Better Control of Water Activity – Through osmosis, wet curing allows for consistent moisture content, resulting in a juicier final product.
• Replicable and Precise – This method ensures consistent results every time, making it ideal for producing high-quality BBQ meats.
• Superior Protection Against Contamination – Wet curing minimizes the risk of biological and cross-contamination by sealing cuts of meat in zip-lock bags, making it a safer option.
• Juicier Texture – The brine helps retain natural moisture, preventing the meat from drying out during smoking or grilling.
• Better Yield – Less weight is lost, making it more cost-effective while maintaining great texture.

Cons of Wet Curing:

• Takes Up More Space – Storing meat in brine requires large containers or tanks.
• Milder Flavor Without Smoking – Wet-cured meats need smoking or grilling to develop a deeper flavor profile.

At Fraser’s BBQ, we specialize in wet-cured, smoked meats, ensuring every bite delivers maximum flavor, texture, and food safety.

What Is Dry Curing?

Dry curing is the process of rubbing meat with a mixture of salt and spices, drawing out moisture while preserving the meat. This method is traditionally used for some BBQ cuts like pork butt (shoulder), beef briskets, and ribs, where a dry rub is applied before slow-cooking or smoking.

Pros of Dry Curing:

• Concentrated Flavor – The lack of added water allows the natural flavors of the meat and seasoning to shine.
• Traditional BBQ Method – Dry rubs are a staple in Texas and Carolina BBQ, creating a rich bark when smoked.
• No Extra Storage Required – Unlike brining, dry curing does not require large containers of liquid.

Cons of Dry Curing:

• Can Result in Drier Meat – Without careful temperature control, dry-cured meats can lose too much moisture and become tough.
• Takes Longer for Deep Penetration – Salt and seasonings take more time to work their way into the meat.
• Not Ideal for Certain Cuts – Leaner meats like turkey or pork loin can benefit more from wet curing to retain juiciness.

Which BBQ Meats Work Best for Each Method?

Different meats respond differently to dry and wet curing. Here’s a guide based on Texas-style and smoked BBQ meats:

• Wet Curing: Best for bacon (like our Chilli Bacon), poultry breast and whole turkey that need moisture retention during long cooks.
• Dry Curing (Dry Rubs): Best for pork butt (shoulder), beef brisket and ribs when smoking or slow-roasting.
• Combination Methods: Some BBQ meats, like ribs, can be wet-cured first for moisture retention, then seasoned with a dry rub before smoking.

Which Is Better for BBQ?

For Texas BBQ-style meats, wet curing is an excellent choice because it enhances moisture retention and ensures a more even cure. While dry curing is great for developing bark and crust on meats like brisket, wet curing allows for better control over texture and consistency, making it ideal for bacon and other smoked meats.

At Fraser’s BBQ, our wet-cured, smoked Chilli Bacon is designed for perfect balance, bold flavor, and top-tier food safety. By leveraging precise curing techniques, we ensure that every pack delivers the best moisture retention, smokiness, and mouthwatering taste—all without nitrates or sugar.

The Verdict

Both dry curing and wet curing have their strengths and weaknesses, depending on the meat, desired texture, and cooking method. If you’re after controlled moisture, food safety, and replicable perfection, wet curing is the way to go. If you prefer bold flavors with a crispy bark, dry curing might be your best bet.

Want to experience the difference yourself? Try our Chilli Bacon—wet-cured and smoked for unbeatable flavor, without nitrates or sugar. Check out our online store or visit us in Lee-on-the-Solent for the best artisanal Texas BBQ in the UK!