Wet and Dry Cures Compared
A wet cure is more convenient than a dry cure. It is less trouble to pack the meat in a jar or barrel and pour on the prepared wet pickle than it is to go over the meat three or four times and rub in the spices. The brine method also gives protection from insects. However, in warm weather, the brine has to be watched very closely, and, if mould forms on the surface of the pickle, it should be removed every day or two. The brine also needs to be recooked every week or ten days in warm weather to prevent undesirable bacteria from growing in it. A cool, dry room is the best for either brine or dry curing. In a dry atmosphere below 60 degrees Fahrenheit there is very little danger of the meat becoming sour, although a temperature below 40 degrees is better.