Curing Salts

Easy-to-Cure Range: Our cures are easy to use and produce great results. Full instructions are included for all the mixes.

THEY ARE ALL DRY CURE, IMMERSION CURE OR INJECTION CURE:

CURING BASICS

• Curing salt contains nitrates so always wear gloves and goggles when handling
• For best results use fresh meat within 3-4 days of slaughter
• Ensure meat temperature is within 3-5 0c
• Trim meat to remove excess fat and bones

EASY DRY CURE

• Use meat no thicker than 6”
• Remove the rind or deeply score it to allow penetration of the cure
• Weigh meat to calculate amount of cure required
• Rub salt into the meat ensuring well coated
• Vac pac or wrap in cling film
• Label with cure and finish dates
• Store in chiller at 3-6 0c turning every 2 days
• Remove packaging, rinse in cold water
• Hang in chiller for 8-24 hours to dry before slicing or smoking