Hi,
I dry cured a bone-in pork leg a couple of weeks ago using polka-salts.
I covered the exposed meat with the cure and also created a few pockets and tunnels next to the bone and packed some in there also. I then vacuum packed the leg and let it cure.
After 8 days it had cured very well with no spoiling.
Next time i am thinking of using a brine injection into the thick parts of the leg, rather than creating pockets and tunnels. I will also be using the dry cure on the exposed meat again and vacuum packing the leg.
Does this sound achievable using the two methods (dry and wet cure) in a vacuum?
Any tips or advice from somebody who has done it before would be greatly appreciated.