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- Curing Salts & Ingredients
- Prague Powder 1 200g For producing cured meats
- £2.99
- 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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- 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 Chips
- Whiskey Oak Smoking Wood – For food smoking 300g
- £3.99
- Whiskey Oak Smoking Wood Chips - These aromatic aged oak chips are made from the staves of old oak whiskey barrels. These Oak whiskey chips have a heady sweet aroma that only comes from years of exposure to the casked spirit. All our woods come from sustainable managed sources and are grown for the sole purpose of use in food…
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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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- Curing Salts & Ingredients
- New York Deli Pastrami Cure – Make your own delicious Pastrami
- £6.29
- Pastrami is a cured, smoked beef brisket or flat as it is known. It enjoys huge popularity in the states and growing popularity over here in Europe. Pastrami is cured with seasonings and hot smoked with more seasonings. The main flavours associated with pastrami are pepper, coriander, garlic and paprika. We have formulated this recipe for pastrami using a 2.3Kg brisket…
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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