dry cure question

[diggingdogfarm]

The one place it does help me (not using zip lock bags but vacuum bags) is when I do the custom orders that require high end items such as English/Irish ale or Whiskeys, to make brines up with either of these components would put the cost trough the roof (for a one off (?) home use it would be alright) so with my Suffolk hams as well as my Irish hams these are cured in vacuum bags    

That makes perfect sense, Robert.
I like to do all my brining in bags unless it's something huge.

~Martin

 

[brican]

WOW that looks like a commercial operation compared to my 4 lbs. 

Granted I am a commercial operation but it's a small at that, just a one man operation with a part time girl a couple of times a week. It seems that no one is intrested in learning the 'art' of curing anymore only in getting the things done as fast as possable and to make as much money

 

[linguica]

The members here go out of their way to teach the rest of us how to properly cure and smoke. I'm tired of my wife buying five dollar a pound bacon just to watch it shrink in to 3 inch long bites of salty fat. Some of us still care and when the rest taste our bacon they will too.

Pork Rules