Wet or Dry cure

Air dried cured Meat Techniques

Wet or Dry cure

Postby The Riddlers » Mon Aug 09, 2004 7:27 pm

Could someone please explain in simple terms the differences between wet and dry cures, how you chose which one, and the methods used.
Many thanks confused?


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Postby Fatman » Mon Aug 09, 2004 8:10 pm

The easiest way I can explain the difference is :-

Dry Cure = Take your choice of meat to be cured and add salt, your meat will begin to osmosis i.e. the fluid will begin to withdraw from the meat.This curing process will vary in time, when curing time is finished then hang the meat to dry and use as required.

Wet Cure = Same amount of salt but added to water, when salt is thoroughly dissolved it then as become a brine , then add your choice of meat to be cured.Again curing times vary , but on completion , take the meat out of the brine and pat dry and hang, use as required.

It is important to realise there are many recipes for wet and dry curing , but I hope I have kept the process simply defined. To sample the difference you could purchase Wiltshire bacon to give you an idea what a good wet cure tastes like and then compare that with some dry cured from your local butcher.

Regards

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Postby The Riddlers » Wed Aug 11, 2004 12:27 am

Many thanks
just one more thing does this mean that to dry cure say a ham all you need is the salt and that you dont need saltpetre, nitrates, or any other ingredient just salt. Iwould however like to try some demerera better still please give me a simple step by step guide of what to do to cure a ham dry please so i do it once and see it work then can experiment dont want to waste any


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Postby Fatman » Wed Aug 11, 2004 9:33 am

The best advice I can give is, that you telephone the FREE customer helpline at Lucas in Bristol : - 0800 138 5837

Request the information on Dry Curing Bacon, it will include a coloured glossy step by step guide, giving you instructions and it displays pictures on this method to. Also included are points on trouble shooting.
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Postby aris » Wed Aug 11, 2004 9:46 am

If anyone has this document, can they scan it in and make it available?
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Postby Fatman » Wed Aug 11, 2004 9:50 am

Aris

I have it , but I do not have a scanner.

Maybe who rings first, could ask for it by email!!!
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Postby aris » Wed Aug 11, 2004 1:03 pm

Who are Lucas anyhow?
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Postby Fatman » Wed Aug 11, 2004 4:39 pm

I would say the UK's largest manufacturer of seasonings, not to mention what you might see on a Tesco shelf.
I was lucky enough to be shown around the Bristol site, I think the word �30 million was used.
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Postby The Riddlers » Wed Aug 11, 2004 7:55 pm

Thanks again will phone tommorrow let you's know what happened



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Lucas

Postby Franco » Wed Aug 11, 2004 10:06 pm

I have had dealings with Lucas in the past, they have a good technical department who are happy to give advice, but make sure you tell them you are a butcher who already uses their products as they don't like dealing with the general public!!


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Salami

Postby Fatman » Sat Aug 14, 2004 7:44 pm

Today I was very fortunate to be brought various dried sausages from France, one was so GREAT I have to share it with you:-

Saucisson Sec Aux NOIX the recipe I do not have but the contents are as follows:-

Viande de Porc, Noix 10%,Sel, Lactose, Epices, Dextrose, Saltpetre, ferments.

Sausage with Hazelnuts does not sound exciting , but believe me! WOW WOW WOW !
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how to make it...

Postby Franco » Sat Aug 14, 2004 8:27 pm

This sausage could be made with a little experimenting, I would use a standard salami recipe using the following recipe, although the recipe doesn't say which type of nut is used it does tell us the quantity so here goes with my version.

700 grammes lean pork
300 grammes back fat
100 grammes chopped nuts(hazlenuts or chestnuts???)
30 grammes coarse salt
20 grammes skimmed milk powder
15 grammes dextrose(glucose) available in your loca chemist
5 grammes mixed spice(corainder, ginger, nutmeg)
2 grammes cure 2 (prague powder 2) NOT SALTPETRE!!!
0.5 gramme LS 25 starter culture.


1.Grind the meat and fat separately with a coarse plate.
2.Mix all the dry ingredients together except the starter culture.
3.Spread the meat and fat out on a tray and then sprinkle the dry mix over it.
4.Mix all the above together.
5.Dissolve the starter culture in alittle water with a pinch of sugar and mix in well with all the other ingrdients.
6.Stuff into large hog casings.

NEXT THE HARD PART

DO NOT GET THIS PART WRONG OR IT MAY KILL YOU OR YOUR FRIENDS!!!

7.The sausages should now be hung in a warm place approx. 85 degrees Fahrenheit and a relative humidity of 90% for 24 hours.
8.Now dry the sausages at 55-60 degrees Fahrenheit and a relative humidity of 80 %.
9.The sausages will be ready when they have lost around 30% of their weight. Usually around 3 weeks.


This recipe should only be attempted by persons with a sound knowledge of fermented meat products and a good understanding of they way lactic acid functions in the salami making process..

Sorry to be all serious but I have been asked to point these points out by my supplier of starter cultures who in turn was advised by his lawyer!!!!

This is an untried recipe and is accurate to the best of my knowledge Yet no responsibility can be accepted for any eventual product failure.


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Lucas Address

Postby Parson Snows » Fri Nov 19, 2004 4:42 pm

Fatman

Do you happen to have the Real World address for Lucas and/or their email address/web site.

Thanks

Kind Regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby aris » Fri Nov 19, 2004 4:54 pm

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Thanks for Address

Postby Parson Snows » Fri Nov 19, 2004 5:57 pm

Thanks for the address. I got into touch with their web site. Why doesn't it surprise me that it now also belongs to Kerry-foods/Kerry-ingredients. Let hope that they keep up the Lucas Standards

Kind Regards

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Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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