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Hi Everyone,

After my batch of francos dry cure was eaten by a mouse in the garage (poor thing will be curing itself from the inside out somewhere in the garage) I got some dry cure from my local sausage making shop (yes thats right, my town is the proud owner of a dedicate sausage making shop, designasausage.com)
The instructions seems very different to franco's cure. You use 40g of cure per kilo, plus, 40g salt per kilo and 10g brown sugar. It says cure in a container for 5 days, rinse and dry for 2-3. This to me seems a little short in the curing time for the piece of pork leg I have curing. (just over a kilo of pork leg, about 2 1/2 inches thick)

Any comments would be appreciated as I am a little nervous when it comes to curing things ....

If you go by the 2 per inch plus 2 it's a little short.

that's quite a bit of salt, what's in the cure?

doesnt look to contain any salt, has some spiceagents curings something and e361 (i think, i am trying to remember this stuff lol)
no salt mentioned, thats for certain, teh rest is just a guess hehehe

Do you intend to smoke the mouse after it is fully cured?

Mouse hams: now there's a fiddley carving job.

i have to find the blighter first but i am looking for a project to try on the new smoker i got recently!
and i think carving will be a challenge for my victorinox steak knife lol

Sounds more like some sort of brine mix to me with that sort of salt ratio.

It is advertised as a Dry Cure, i have rinsed and dried it now, put it into boil now. doesnt smell too good to be honest. gonna cook it, have a try and go from there. current thought is that it will be going straight into the bin....