by yotmon » Fri Nov 23, 2012 3:33 pm
Hi Tom, Im in the same boat as yourself. Fancied curing a piece of pork by the 'wet' method. I picked up a cheap piece of bonless leg from Asda which is half the size of your joint. It looked a nice piece in the pack but when I've opened it, it looks like 'Edward scissor hands' boned it out ! there are slashes everywhere, so I had to be careful to get the cure in all the knucks and crannies. I've been advised by 'them who know' to go for the pump and rub method which basically injects half the cure into the meat with a 10% brine calculated on the weight of your meat. The rest is rubbed in the same as a dry cure. I followed the instructions on 'Wheels' calculators on the site and was advised that it would be okay to omit the saltpeter.
I know this isn't what you've asked for, but is supposed to be a lot quicker and safer method of curing. Also have a look at the recent post by Capt. Wassaname posted a couple of days ago, were he has cured a ham by the injection method.
Hope this helps.
Ste.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill