Our bags of curing salts come as three types of salts to be used together to dry cure, meats, poultry and fish.

Supplied as 3 x 1kg bags they make home curing your own meats easy, the pure organic sea salt is used to start the curing process, which draws out the moisture from the meat. The liquid needs to be checked and emptied daily and the meat turned rubbing in salt over exposed surface areas, after approximately 3 days this salt needs to be topped up or replaced with the smoked salt and pure sea salt mix.

Repeat the process, checking for liquid daily and turning the meat, rubbing in additional salt as and when required. Towards the end of the curing time, replace the salt mix with the bag of smoked salt. Rubbing it into all the holes and across the complete surface area of the meat.

The exact curing time will depend on the size of the meat being cured. Supplied with guildance note