Salt Cure Mix - Ideal for Curing Bacon and all Dried/Cured Meat - 100g

This Salt Mix is used as an essential ingredient for curing meats.

• With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat.
  
• This pack can be used for dry curing or as a brine solution.
  
• Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.

• Weigh out 900g of cold water into a large clean tub
  
• Add the salt cure mix and stir until completely dissolved.
  
• Submerge meat in the solution and store below 5°C
  
• Leave to cure for approx. 3-5 days
  
• Remove the meat, rinse and drain. For every 100g of salt cure mix use 900g of water when making a liquid cure