Woodsmoke Dry Cure curing salt makes curing your bacon (and other meats) as simple as possible. Home produced dry cure bacon ready in 12-14 days.

 

Simply rub onto the surface of the meat a rate of 25 g of cure per 1 Kg of meat and leave it refrigerated for the required curing time. 

 

Pack contains Sodium Nitrite (0.6%) in Salt

WoodSmoke Dry Cure Curing Salt (200 g). Cures up to 8 Kg of meat

£3.00Price

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