Ming says: Dry-curing is a great way to add flavor to food and you don't need a smoke house — you can do it easily at home in your own kitchen, no matter what the meat is. Steaks, pork, fish and even chicken can all be improved by curing them with a dry rub before cooking.

Makes 6 cups

• 4 cups kosher salt
• 2 cups sugar
• 3 bay leaves
• 1 tablespoon coarse ground black peppercorn
• 3 tablespoons minced garlic

In a large bowl, combine all ingredients and mix together.

>>Use this Master Recipe in Spinach and Arugula Salad with Warm Homemade Bacon-Shallot Vinaigrette by guest Chef Michael Ruhlman.

>>This recipe appears in Episode #305.

>> For additional recipes and more, visit www.ming.com