Quack addicts and Best of 2014


So its been a while since the last post. Although we’ve been out of touch with all our faithful listeners and readers we have not bee idle I assure. We’ve hired on a few new staff to help us at our farmer’s markets and help out our production (Penn Quarter and District Flea every Saturday as well as H St NE last Saturdays of every month starting in June and DCMeetmarket first Saturday of every month). Big props to Jheisson who joined us in January on the production side, Tavawn on the production side and just joined us, Kristen who helps us at Penn Quarter, and Jake who helps us at District Flea.

Now for the news. Our duck prosciutto was picked out by Washington City Paper as Best in DC. That is a huge honor and since the announcement our duck has been flying out the curing chamber so get it fast!

We’ll have lots more announcements in the next couple of weeks so stay tuned.


Cured at the New MENU market and Restaurant

So Jose Andres’s old restaurant space Cafe Atlantico and Minibar was replaced recently by Chef Frederik Du Pue. You might know him from his earlier venture Table. Well the new venture, Menu is a 3 in one space. The first floor will house the market. This is where we come in. Cured is supplying Menu with much of its charcuterie and you will be able to taste buy and enjoy our products at yet another good location. The second floor houses their bar and the third and fourth will have the restaurant and kitchen. All in all a great place to eat, drink, and be merry.

Check out the press release here.

Menu MBK

Cured DC Gift Basket Just in Time!

GiltCity in DC is running another amazing promotion just in time for the holidays that features products from Cured DC. This time we’re doing something a little different. We’ve invited our amazing colleagues from Union Kitchen to be part of the offer!  Not only do our holiday baskets include a selection of delectable cured meats and our new pate’s – but you can get macaroons from DC Patisserie and handmade chocoloates from Chocotenango and DC Patisserie.

Cured DC Holiday Basket

Here’s the breakdown with a range of wallet-friendly prices:

Picnic for Two

  • Assorted salamis (Spanish chorizo, Toscano)
  • Assorted prosciuttos (duck, prosciutto Americano)
  • Specially paired local cheese
  • Locally made assorted chocolates (in flavors including wasabi, rosemary and seven spices)
  • Free delivery in all parts of Washington D.C.

Holiday Basket for Two

  • One four-ounce type of salami
  • One pâté de campagne
  • Two types of four-ounce cured meat (duck prosciutto, bresoala, coppa, lamb prosciutto or jamón americano)
  • Assortment of cheese
  • Chocolates for five
  • Free delivery in all parts of Washington D.C.


Holiday Basket for Ten

  • Two four-ounce types of assorted salamis
  • One pâté de campagne
  • Choice of six-ounce rabbit or pork
  • Two types of four-ounce cured meats (duck prosciutto, bresoala, coppa, lamb prosciutto or jamón americano)
  • Assortment of cheese
  • Seasonal macaroons
  • Two liters of apple-cider teas
  • Locally made assorted chocolates
  • Free delivery in all parts of Washington D.C.

In Good Company: The Portland Meat Collective

I feel blessed that incredibly talented food writers, chefs, cooks, hunters, students, butchers are coming together to reinvigorate and breathe new life into the art of butchery and charcuterie. So here’s a new little series on my blog called “In Good Company” featuring like-minded folk.

Let’s start with food writer/editor Camas Davis and her remarkable journey to creating The Portland Meat Collective.

Classes with Cured DC

Hey y’all – I want to let you in on a little secret. If you want to be a tester of my smoked coppa di testa or next experiment in charcuterie, then join one of my classes!

10/03/13 – I will be teaching a Master Course at Arcadia: DIY Salami from 7pm to 9pm. You can register here. Arcadia members can attend at a discount!

I also teach custom classes so if you want to put together something unique with you and some friends and a couple cases of beer, email me at chris@cureddc.com

Chris Johnson Arcadia Cured DC

Cured DC + Union Kitchen on Fox 5 News

Well exciting news! Cured DC was a featured business on a morning segment of the Fox 5 News story on DC’s Union Kitchen the other day. We were delighted to hang out with Holly Morris while we prepped for the days work. For the full video, click on the image or link below. Our segment starts at 3 min 30.

Cured DC on Fox 5 News

Cured DC Union Kitchen 7am Holly Morris.

End of Summer Update

Its been a great summer and a good month since I’ve given everyone an update on our activities.

First – I want to let you all know that we’ve gained an apprentice James Brosch. I’m psyched to have the opportunity to work with him, train him in the art of charcuterie and to learn from his experiences as well – James worked in environmental engineering consulting.

Second – we are hard at work building an expanded, larger walk-in cure chamber at the Union Kitchen. This new space is 4 x 6ft and 350 square feet, all custom-built and will allow us to meet the growing demand for our products across the tri-state area.

Third – we are starting up a presence at the Penn Quarter Farmer’s Market on Thursdays from 3pm to 7pm. We are delighted to be able to offer a full line of products to the workers of the great institutions of Penn Quarter.


Penn Quarter Farmers Market

So what’s next for Cured DC? Well we are contemplating a kickstarter campaign – we’re growing and we need your help to meet demand through expansion. Expect an update on that soon.

Lastly, we’re hard at work preparing our Fall/Winter CSA!  There will be a whole new range of CSA options so you  can have charcuterie for those crisp cool fall days and cozy winter nights.

My Smoked Pulled Pork Recipe

The good folks at Washington Post Express reached out to me while researching an article on the quintessential foods of summer and I had to tell them about my approach to pulled pork. While there are pretty strict rules for making a high-quality pulled pork, no where does it say you can’t smoke the meat. My smokey pulled pork with a Carolina bbq sauce is too good to keep secret. You can find the full recipe online in this article CHAR FROM HOME in last week’s Washington Post.

Smokey Pulled Pork Cured DC

Photo by Washington Post Express

Smokey Pulled Pork

3-4-pound pork butt
1⁄4 of an orange
3⁄4 cup brown sugar
1⁄4 cup onion powder
1⁄4 cup garlic powder
1 teaspoon cayenne pepper
1 tablespoon kosher salt
1 teaspoon black pepper
1⁄4 cup cinnamon
1⁄4 cup grated ginger
2 shots of whiskey
1 bottle favorite barbecue sauce

SERVES 8-10 | Cut open the orange, then squeeze it all over pork butt. Combine brown sugar, onion powder, garlic powder, cayenne pepper, salt, pepper, cinnamon, and ginger to create a rub, then evenly distribute it so the pork butt is completely covered (if you bought a larger cut, you may need to make a second batch of rub).

Refrigerate meat for at least 4 hours, preferably overnight.

Soak a couple handfuls of wood chips for 30 minutes (pecan wood, apple wood or cherry wood are best).

Light the charcoal in your grill and let sit until it is 225 F, then add one handful of wood chips. Place meat on grill, but not directly over the embers. Fill a small metal bowl with water with a shot or two of whiskey in it, then place next to the meat to keep it moist.

A general rule of thumb is 1½ to 2 hours per pound of meat. However, this will vary widely depending on your grill and its ability to maintain even, well-insulated heat. Add 1 to 3 briquettes every couple of hours to maintain temperature, but don’t take off the lid more than is absolutely necessary.

Plan to spend 8 hours smoking a 4-pound pork butt. Use a probe thermometer to determine when the internal temperature of the pork butt is 195-200 F. Another test is to push down on the pork with a fork. When it starts to break apart very easily, it’s ready. If you have to work the least bit to get it to break apart, it’s not ready.

When it is ready, lightly dress with your favorite barbecue sauce and enjoy either on its own or in a bun.