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.