spicey lady advice

I would recommend the Curing Kit which includes Curing Salt and Country Cure with spices and preservatives . This is normally Dry cured for seven days - but if you dry cure for only four days and then wash off the cure - this should be great when cooked - Let us know how you get on!

http://www.designasausage.com/pages/prods.asp?catid=1&subcatid=4

Sorry - losing the thread here ...
I was hoping to dry cure a shoulder joint very lightly to recreate the French product 'demi-sel'.
I got one on holiday and barbequed it. Didnt soak or even wash it and very nice it was too.
Regards
jpc

Can you let me know what you are looking for so that I can advise the right products. Look forward to your reply.

HI thanks for advice - looking at your products I am not sure which one you recommend, there are several that might work?
thanks
jc