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.
Liquid cure method:

  • 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

Item Specifics
Price: £ 2.59
Brand: Tongmaster
Product Code: TM02365
Availability: In Stock
Food&Drink - General Information
Product Information
  Per 100g of Seasoning Per 100g of Finished Product
Energy 170 KJ
40 Kcal
501 KJ
120 Kcal
Fat 0.0g 3.0g
Fat of which saturates 0.0g 0.8g
Carbohydrate 10.0g 0.4g
Carbohydrate of which sugars 10.0g 0.4g
Protein 0.0g 22.8g
Salt 60.8g 3.6g
Fibre 0.0g 0.0g
Note: The information provided is given in good faith and is based upon the product data supplied by the raw material suppliers.

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