I've been curing and smoking for some time now tending toward using cuts rather than going for sausages etc due to the food hygiene issues that seem to be inherent. I think I do great pastrami and bacon/pancetta but things are changing a little in my business.
Up to now I've been a professional cook in the UK specialising in hand made rare breed sausage rolls, pork pies, pies and pasties and have had some success. My wife and I have decided off of the back of this along with my love of curing and smoking pastimes to look into opening a deli. I've always been of a mind that a 'proper' deli makes a decent proportion of the products it sells otherwise you're just a cafe or retailer. Up to now we've worked hard to gain our artisan reputation and are loathed to walk away from it.
Anyway..... Before I digress too far.... (Too late)....
Running the deli is going to be a massive undertaking for us and I'm looking for ways of doing the production side of things along side everything else and am wondering if anyone has ever mass produced their brines for curing purposes and if there are any issues that could arise due to storage for a period of time 1 month plus.
In my mind, in making a brine, something that is designed to reduce bacterial activity and reduce spoiling therefore this should be the case wishing the ingredients (herbs, garlic etc) within suspension. However, I'm a little worries about the chemistry of curing salt offer a period of time.
I know I could buy cure pack that could be added to water etc but this doesn't sit well with me..... I want to use my recepies to crate something unique to my deli.
I hope I'm not being too cheeky asking this question here but if anyone has experience here it's bound to be you guys.
Thanks for your help in advance