{"title":"Curing Salts","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003eShop curing salts and dry cure mixes for bacon, ham and cured meat production from Butcher’s Sundries. Suitable for traditional butchers, meat processors, farm shops, food producers and experienced home curers, our range includes specialist curing products for creating flavourful cured pork and meat products.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDiscover Lucas Easi-Cure curing salts in a choice of Traditional, Smoke and Sweet flavours, providing options for producing different styles of bacon, ham and other suitable cured meats. These formulated cure mixes combine salt with the required curing ingredients, offering a convenient solution for both professional and smaller-scale meat curing.\u003c\/p\u003e","products":[{"product_id":"lucas-easi-cure-traditional-flavour-curing-salt","title":"Easi-Cure Traditional Flavour Curing Salt","description":"\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cstrong\u003eLucas Easi-Cure Traditional Flavour Curing Salt\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003eThis cure mix contains the necessary ingredients for successful curing i.e. cure and salt to produce traditional style bacon or ham with great colour, texture and taste.\u003cbr\u003e\u003cbr\u003eTo every 30g of cure use 1kg of meat. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTake care to avoid contact with other meats in the fridge to avoid cross-contamination by nitrate.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"; margin: 0px 10px 10px;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cstrong\u003eMethod \u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col style=\"; line-height: 18px;\"\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003eDe-bone and trim loin and belly (or other meat)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003eEnsure curing salt is distributed evenly, particularly in pockets and cavities\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003eVacuum pack meat\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003eAllow to cure one day per half-inch (13mm) thickness of the meat, plus 2 days\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003eStore at 2C - 4C\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003eTurn every 2 days. Apply date sticker for your own records\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003eOnce curing process is finished, rinse off excess salt and ensure the meat is fully dried before slicing and packing\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt (80-90%), Sugar (10-20%), Preservatives (E250 (0.80%), E251 (0.50%)), Antioxidant (E301) (\u0026lt;2%)\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp style=\"font-size: 14px;\"\u003eYou can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at \u003ca href=\"mailto:customerservices@butchers-sundries.com\"\u003ecustomerservices@butchers-sundries.com\u003c\/a\u003e where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice.\u003c\/p\u003e","brand":"Lucas","offers":[{"title":"1kg","offer_id":35226460848293,"sku":"HS04453","price":4.09,"currency_code":"GBP","in_stock":false},{"title":"10kg Tub","offer_id":31847519977562,"sku":"HS01435","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0128\/7942\/9722\/products\/Easi_Cure_Traditional_BD_300g._BS._HS01567._Image1_976096a6-1af2-47b7-8b5d-d17b5c526188.jpg?v=1580922813"},{"product_id":"lucas-easi-cure-smoke-flavour-curing-salt","title":"Easi-Cure Smoke Flavour Curing Salt","description":"\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cstrong\u003eLucas Easi-Cure Smoke Flavour Curing Salt\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cbr\u003eThis cure mix contains the necessary ingredients for successful curing traditional style bacon or ham with great colour, texture and a smoky taste.\u003cbr\u003e\u003cbr\u003eThis cure is ideal for using small or little amounts at a time.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eRecommended usage rate is 40g per kilogram of meat.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTake care to avoid contact with other meats in the fridge to avoid cross-contamination by nitrate.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cstrong style=\"font-size: 14px;\"\u003eMethod\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003col style=\"; line-height: 18px;\"\u003e\n\u003cli style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e De-bone and trim loin and belly. (or other meat)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e Ensure curing salt is distributed evenly, particularly in pockets and cavities\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e Vacuum pack meat\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e Allow to cure one day per half-inch (13mm) thickness of the meat, plus 2 days\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\n\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003eStore at 2C - 4C\u003c\/li\u003e\n\u003cli style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e Turn every 2 days. Apply date sticker for your own records\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e Once the curing process is finished, rinse off excess salt and ensure the meat is fully dried before slicing and packing\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003e\n\u003cdiv style=\"text-align: left; line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Smoke Flavouring, Acidity Regulator (E500(ii)), Preservatives (E250, E252), Anti-caking Agent (E341(iii)), Antioxidant (E301), Sunflower Oil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp style=\"font-size: 14px;\"\u003eYou can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at \u003ca href=\"mailto:customerservices@butchers-sundries.com\"\u003ecustomerservices@butchers-sundries.com\u003c\/a\u003e where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice.\u003c\/p\u003e","brand":"Lucas","offers":[{"title":"1kg","offer_id":35226437615781,"sku":"HS04454","price":4.49,"currency_code":"GBP","in_stock":true},{"title":"10kg Tub","offer_id":31847520305242,"sku":"HS01433","price":62.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0128\/7942\/9722\/products\/Easi_Cure_Smoke_BD_400g._BS._HS01489.Image_1_6e4b7904-69c1-4274-847f-27108050a3a8.jpg?v=1580922815"},{"product_id":"lucas-easi-cure-sweet-flavour-dry-curing-salt","title":"Easi-Cure Sweet Flavour Dry Curing Salt","description":"\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cspan\u003e\u003cstrong\u003eLucas Easi-Cure Sweet Flavour Dry Curing Salt\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cspan\u003e\u003cbr\u003eThis cure mix contains the necessary ingredients for successful curing traditional style bacon or ham with great colour, texture and a sweet taste.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis cure is ideal for using small or little amounts at a time.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cspan\u003eRecommended usage rate is 50g per kilogram of meat.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTake care to avoid contact with other meats in the fridge to avoid cross-contamination by nitrate.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"; ; margin: 0px 10px 10px;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cstrong\u003eMethod \u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col style=\"; ; line-height: 18px;\"\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eDe-bone and trim loin and belly (or other meat)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eEnsure curing salt is distributed evenly, particularly in pockets and cavities\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eVacuum pack meat\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eAllow to cure one day per half-inch (13mm) thickness of the meat, plus 2 days\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\n\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eStore at 2\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eC - 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eC\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eTurn every 2 days. Apply date sticker for your own records\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"font-size: 14px;\"\u003eOnce curing process is finished, rinse off excess salt and ensure the meat is fully dried before slicing and packing\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003e\n\u003cdiv style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"line-height: normal; margin-top: 0px; margin-right: 10px; margin-bottom: 10px;\"\u003e\n\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003eSugar, Salt, Preservatives E250 (Sodium Nitrate), E252 (Potassium Nitrate) Acidity Regulator E500 Sodium Carbonate and Antioxidant E301 Sodium Ascorbate.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-size: 14px;\"\u003eYou can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at \u003ca href=\"mailto:customerservices@butchers-sundries.com\"\u003ecustomerservices@butchers-sundries.com\u003c\/a\u003e where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice.\u003c\/p\u003e","brand":"Lucas","offers":[{"title":"1kg","offer_id":32121646153818,"sku":"HS04455","price":6.29,"currency_code":"GBP","in_stock":false},{"title":"10kg Tub","offer_id":31847520338010,"sku":"HS01434","price":59.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0128\/7942\/9722\/products\/Easi_Cure_Sweet_BD_500g._BS._HS01606.Image_1_2da4b594-cf57-4e17-a86d-38759cc080c6.jpg?v=1580922816"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0128\/7942\/9722\/collections\/Curing_Salts_1.png?v=1789053134","url":"https:\/\/butchers-sundries.com\/collections\/curing-salts.oembed","provider":"Butchers-Sundries","version":"1.0","type":"link"}