Curing Salts & Ingredients

Curing salts and ingredients for making Bacon, Pastrami, Ham and a variety of other cured meats

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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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- 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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- 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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- 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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- 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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- Sweet Rosemary & Thyme Bacon Cure 200g
- £3.79
- This cure is sufficient for curing 4Kg of Pork belly or Loin This is a fully Traceable, Food Grade product, securely packaged in a sealed tamper proof pouch. Ingredients: Salt, Sugar, Dried Thyme, Dried Rosemary, 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…
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- Curing Salts & Ingredients
- Sweet Sage & Thyme Bacon Cure 200g
- £3.79
- This cure is sufficient for curing 4Kg of Pork belly or Loin This is a fully Traceable, Food Grade product, securely packaged in a sealed tamper proof pouch. Ingredients: Salt, Sugar, Dried Thyme, Dried Sage, 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…
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- Sweet Fennel Pepper Bacon Cure – For making bacon 150g
- £4.49
- 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, Fennel, Black pepper, 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 and ingredients for making Bacon, Pastrami, Ham and a variety of other cured meats

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