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Hi, been making sausages and dry curing bacon (using products from Franco) and now I am going to cure a pork leg using wiltshire cure from the online store.
Is the amount of made up cure dependant on the weight of the meat or only on quantity required to cover when in the container?
Also does the quantity of cure affect the time taken to cure?

Robr

Short answer is yes and yes. For a pork leg you will need to inject the cure solution. I'll see if I can get some more information.

Does the Wiltshire cure not have any instructions on the packet?

Phil