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 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.

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.

Cured Swag

Cured LogosIf you’re rapidly becoming a fan of our bresola, duck or lamb prosciutto, and you’re a fan of great locavore DC brands, then show your love! Announcing Cured. DC swag. Featuring the fine designs of Cliff Weaver, Cured. DC swag is now available in various forms: apron, mug, or quality t-shirts (both men and women’s sizes). And our tees are available in a few different colors for just $20 – “asphalt” is one of my favorites.

Cured Apron

Affordable, fun and something to wear when your DC Brau t-shirt is in the wash! So keep an eye out for us when we’re at the Navy Yard Farmer’s market or out and about doing tastings, we’ll have some t-shirts on hand for those who want them. You can find our stuff online here.

Cured DC Swag

Cured DC Visits Truck Patch Farms

I have a tremendous amount of respect for the farmers and purveyors who I source my meat from. I personally have developed relationships with these folk to understand intimately where our meat really comes from. Its shaped my philosophy about consuming as well as curing meat. I believe first and foremost we should be paying what the true price is for our meat–that is, understanding that we’re paying for life, to give life, and if the animal is raised with care and concern, and processed with the same attention, then it should come at premium to you, the consumer. Its part of the cycle of respect for life.

So much of what we consume arrives in a carton or styrofoam package, anonymous and detached from it’s lifesource. That’s why I’m delighted to share with you this short film by Sahar Sarshar about a recent visit I made to Truck Patch Farm in Carroll County, Maryland, run by a 5th generation farmer, Bryan Kerney. Bryan and I are good friends now and I count him also as a mentor and so thanks to Sahar and Bryan and everyone else who helped me tell this story.

You can also get Truck Patch Farm’s products at the Mt. Pleasant, U Street and Bloomingdale Farmer’s Market in DC, as well as the Baltimore Farmer’s Market on Saratoga St.


Flock Together – Duck Prosciutto on Mockingbird Hill Menu

I’m excited to announce that Cured DC’s Duck Proscuitto made it on to the menu at Derek Brown’s (Passenger, Columbia Room) new sherry bar, Mockingbird Hill. Brown’s new joint is an exciting addition to DC’s emerging high-quality bar and cocktail culture. Sherry, as Brown put it, was in need of a re-awakening, and served along side fine Spanish and even local versions, will be fine Iberico and Virginia hams. Our duck prosciutto makes another tasty non-pork cured addition though. The salty sweetness of the fat and the decadent and rich nutty mouthfeel of the duck will knock your socks off when paired with Tio Pepe. But don’t take our word for it, DC’s Bright Young Things blog and the Washington Post agree, Brown’s new project is going to be a hit. Its truly an honor to have our product considered and selected among other fine DC artisanal brands including DC Brau, Three Stars, Green Hat Gin and Red Apron.

Duck Prosciutto at Mockingbird Hill


URBANDADDY DC Gives the Nod to Cured DC CSA

1. Moved into Union Kitchen.

2. Bought a bigger fridge.

3. Did a bunch of tastings all over DC including for a future Congresswoman and DC’s future Mayor.

4. Got my Duck Proscuitto into Washington Green Grocer, Glen Garden Market, and Farmer’s Markets in B’more and SE

5. Doing an embassy event this week.

6. Launched a CSA so anyone in the DC metro area can order up almost a pound of cured meats for 3 months for just $165 (including bacon)

AND that’s how you get the hattip from URBANDADDY DC!


Urbandaddy Cured DC


BIG NEWS – Cured DC Moved into Union Kitchen!

Big news friends! Cured DC is moving into Union Kitchen in Washington, DC, a culinary incubator that has been praised in the Washington CityPaper, honored by Mayor Gray’s office and is just steps from the growing artisan food scene at Union Market! After three years of self-training, apprenticing to Mike Smollon (Annapolis), we took the plunge and will be immediately moving into production. More on how you can get your hands on our premium, natural/grassfed cured meat and aged steaks soon!