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- Curing Salts & Ingredients
Prague Powder #1 For producing Cured Meats and Charcuterie
- £0.99 – £4.59
- This specialist curing salt is a mixture of Sodium Chloride (Salt) and Sodium Nitrite This is a cure for use in the manufacturing of Bacon - Gammon and corned Beef
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- Curing Salts & Ingredients
Salt Beef Cure 200g
- £2.49
- This cure is perfect for producing wonderful home cured salt beef Sufficient for curing more than 6Kg of Beef Brisket This is a fully Traceable - Food Grade product.
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- Smoking Wood Dust
Oak Wood Smoking Dust – For food smoking 300g
- £3.99
- Oak Wood Smoking Dust - This is the king of smoking flavours. Depth and colour to add a characteristic traditional flavour to most meats and fish. All our woods come from sustainable managed sources and are grown for the sole purpose of use in food smokers and Barbecues. All the woods we use are dried to below 16% moisture content…
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- Smoking Wood Dust
Whiskey Oak Wood Smoking Dust – For food smoking 300g
- £3.99
- Whiskey Oak Wood Smoking Dust - For food smoking. This aromatic aged oak dust is made from the staves of old oak whiskey barrels. These Oak whiskey dusts have a heady sweet aroma that only comes from years of exposure to the casked spirit. This whiskey Oak wood smoking dust is suitable for cold smoking and smoulders slowly releasing it's…
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- Curing Salts & Ingredients
Prague Powder 2 200g For producing cured meats
- £2.99
- This specialist curing salt is a mixture of Sodium Chloride (Salt), Sodium Nitrite and potassium Nitrate. This is a cure for use in the manufacturing of Charcuterie and cured meats for air drying.
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- Curing Salts & Ingredients
Nitrite Salt for Bacon Curing
- £2.49 – £4.49
- Bacon Curing Salt - for producing wonderful dry cured Bacon. Sufficient for curing 6.66Kg of Pork belly or Loin. This is a fully Traceable Food Grade product securely packaged in a sealed tamper proof pouch.This is a curing mixture of finely blended salt and sodium nitrite to produce a delicate application for making the most delicious dry cured bacon.
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- Hardware and Equipment
10 Dry Age Joint bags – 250 x 350 For dry aging larger meat cuts
- £17.00
- Bag size 250mm x 350mm The dry age joint bags are the food equivalent of Gortex and are easy to use with a domestic or industrial vacuum machine. You'll be able to age joints and steaks using these bags to intensify flavour without the need for expensive conditioning rooms or cabinets. The dry age joint bags come with a vac-assist…
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- Smoking Wood Dust
Beech Wood Smoking Dust – For food smoking 300g
- £3.99
- Beech Wood Smoking Dust - Sweet and mild flavour ideally suited to fish and other seafood. All our woods come from sustainable managed sources and are grown for the sole purpose of use in food smokers and Barbecues. All the woods we use are dried to below 16% moisture content when packaged.
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- Smoking Wood Dust
Hickory Wood Smoking Dust – For food smoking 300g
- £3.99
- Hickory Wood Smoking Dust - Sweet and strong flavour ideally suited to Pork - Bacon and Beef. All our woods come from sustainable managed sources and are grown for the sole purpose of use in food smokers and Barbecues. All the woods we use are dried to below 16% moisture content when packaged. Package contains 300g
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- Smoking Wood Dust
Sweet Chestnut Wood Smoking Dust – For food smoking 300g
- £3.99
- Wonderful aromatic Sweet Chestnut aroma. Sweet Chestnut Wood Smoking Dust - This is a delightfully sweet aroma with that distinctive chestnut roaring aroma. Suitable for cheese, white meat and fish.
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- Curing Salts & Ingredients
Sweet Juniper Pepper Bacon Cure – For making bacon 150g
- £3.79
- This cure is sufficient for curing 3Kg of Pork belly or Loin This is a fully Traceable, Food Grade product, securely packaged in a sealed tamper proof pouch. Ingredients: Salt, Sugar, Black Pepper, Juniper, Sodium Nitrite, Anti-caking agent. This is a cure that is used for bacon requiring cooking before consumption. Please note that Sodium Nitrite is a toxic chemical.…
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- Starter Cultures
T-SPX Bactoferm Starter Culture
- £8.99
- T-SPX Bactoferm(tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification and flavour is desired in the finished meat product.
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Smokedust.co.uk only sell products we actually use in our cookery school. If you don’t see it here then we don’t use it. If you come across a product you think we should consider then get in touch with us via our contact page
Address
Smokedust
10 Telford Way,
Milton Keynes,
Buckinghamshire
MK14 5LB
sales@smokedust.co.uk