Wet or Dry cure

[Parson Snows]

In August of this year (2004) The Riddlers asked about the various types of cure available and their differences.

Well these days (in most western countries) there are basically three (3) types of cure commonly used. These are as follows

1) Dry Cure
this curing method was, and though to a lesser extent still is today, used to produce, the top quality hams and bacon available. "Bone dry meats". These products will be labelled "Traditional Cure" or "Traditionally Cured" and are postioned "up market". Types of cure such as York, Wiltshire, Suffolk , and Leicester were all established.

2) Pickle Curing
This is also known under the various names of brine curing, wet curing, sweet pickle curing etc.. This is where a pre-mixed/measured solution (brine/pickle) is injected into the meat to cure it. The process time is reduced and therefore the costs are reduced, though so is the flavour. Mass produced cured (green bacon - not smoked) can be produced from raw meat to packed product in under 10 minutes. Trust me.

3) Combination Cure/Dry Salt Curing
This is more of a modern cure solution and involves the best of both processes. First the meat is injected/pumped with a defined quantity of cure then it is rubbed with a "Traditional Dry Cure". Obviously due to the brine/pickle injection into the body of the meat, the curing times are reduded considerably.

Hope that this is of some use to you

Kind Regards

Parson Snows