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