French demi-sel

Sounds as if the 24 hour injected brine cure is the one you need - see link below. The Ham and Bacon Cure pack can be used as a dry Cure or a brine which can be injected cure more quickly.

http://www.designasausage.com/pages/prods.asp?catid=2&subcatid=28

Instead of Dry curing for 5 days - try 3 days then wash off the cure and wait 24 hours before cooking. Sounds like a great idea - how about sharing the recipe??

I have made porc sale - which is shoulder or belly in a weakish wet cure for 2/3 days. Boiled with veg and lentils, this is the biz.
Another product is demi-sel, less salted, but, according to the artisan boucher I asked, is dry cured. I got some and barbequed it without pre-soaking. Again superb and not too salty.
The butcher was a bit tight-lipped over his technique and I couldnt get how many days it was cured for.
Any ideas out there?