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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

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Weald Packaging Supplies is a limited company registered in England and Wales. Registered number: 01713146. Registered office: Station Approach, Buxted, TN22 4LA.