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Curing Salts

We have speciality cures for Bacon, Hams, Salt Beef, Pork Pies, and Salami and Chorizo plus sacks of Coarse and PVD Salts.

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  1. Curing Starter Kit
    Excl. VAT £24.95 Incl. VAT £29.94

    Curing Starter Kit Learn More
  2. Weschenfelder Pökel Salz (1kg)
    Excl. VAT £6.25 Incl. VAT £7.50

    Weschenfelder Pökel Salz is a low salt Dry Bacon Cure that can be applied to your meat straight out of the pack to produce a tasty traditional styled home cured bacon. It can also be used as a base cure to which you can add a variety of flavours including ingredients such as sugar and spices. Learn More
  3. Supacure Dry Cured Bacon / Ham Curing Salts 2kg
    Excl. VAT £7.25 Incl. VAT £8.70

    Supacure is a speciality Dry Curing Salt specifically produced for ‘Home Dry Cured Bacon and Hams'. Learn More
  4. Laycock's Dry Bacon Sweet Cure 2kg
    Excl. VAT £7.25 Incl. VAT £8.70

    Make your own Home Dry Cured Bacon with this real old fashioned, easy to use sweet cure. Laycocks sweet bacon cure is supplied in a 2kg pack and provides enough to cure approximately 27kg+ of bacon. Simply apply this ready made cure at 5% to the weight of your meat. i.e. if your meat is 1kg, apply 50g of cure. This cure is a plain cure with added white sugar giving you a lovely added sweetness to your bacon. It takes approximately 5-7 days depending on the size of your meat. A recipe and full instructions is supplied with each pack of cure to make sure you nail it first time round. The cure contains Salt, and Preservatives E250 (Sodium nitrite) and E251 (Sodium Nitrate). These preservatives ensure the bacon is cured safely and the bacon maintains that pink colour we are accustomed to. Learn More
  5. Easicure Smoked Dry Cure 2Kg
    Excl. VAT £9.50 Incl. VAT £11.40

    This is a our classic Smoked Dry Bacon Cure to make your own Smoky Dry Cured Bacon and Hams. Simply apply this cure to your meat and allow to cure at a rate of 0.5" per day. The usage rate for this cure is 4%. Always use good quality meat and always follow the recipe and method provided with the pack. This product comes as a 2kg pack an is the perfect size for the home user. The cure contains Salt, and Preservatives E250 (Sodium nitrite) and E251 (Sodium Nitrate). These preservatives ensure the bacon is cured safely and the bacon maintains that pink colour we are acustomed to. Learn More
  6. Quick cure 4.54kg
    Excl. VAT £9.50 Incl. VAT £11.40

    'Quick Cure' is one of the most popular Curing compounds used in the trade for, Hams, Gammons, Ox-Tongues, Pigs Tongues .   Ideal for immersion pickling of meats in a Brine solution. Will cure small Hams in 7 - 10 days or larger joints 14-21 days.    Instructions included. 4.54kg Pack.


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  7. Continental Curing Salts 1kg
    Excl. VAT £5.25 Incl. VAT £5.25

    Continental Curing Salts Learn More
  8. Salami Curing Salts 1kg
    Excl. VAT £5.95 Incl. VAT £5.95

    Salami Nitrate/Nitrite Curing Salts

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  9. Salt Beef Cure 1kg
    Excl. VAT £5.95 Incl. VAT £5.95

    1kg pack of Salt Beef Cure. Use to produce traditional style salt beef or pastrami.

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  10. Curing Salts Bundle
    Excl. VAT £11.50 Incl. VAT £13.80

    This curing pack ensures you get to play around with your curing salts and try a bit of everything. If you haven't already tried curing your own meats, but have always fancied giving it a go, these cures really make it very easy. You will be staggered at the quality you can produce with just a little bit of planning. Included with the pack is full instructions and recipes and the cures will last indefinitely. The pack is ideal for beginners or curing enthusiasts looking top up on curing salts. Learn More

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