Description
Lucas Easi-Cure Smoke Flavour Curing Salt
This cure mix contains the necessary ingredients for successful curing traditional style bacon or ham with great colour, texture and a smoky taste.
This cure is ideal for using small or little amounts at a time.
Recommended usage rate is 40g per kilogram of meat.
Take care to avoid contact with other meats in the fridge to avoid cross-contamination by nitrate.
Method
- De-bone and trim loin and belly. (or other meat)
- Ensure curing salt is distributed evenly, particularly in pockets and cavities
- Vacuum pack meat
- Allow to cure one day per half-inch (13mm) thickness of the meat, plus 2 days
- Store at 2C - 4C
- Turn every 2 days. Apply date sticker for your own records
- Once the curing process is finished, rinse off excess salt and ensure the meat is fully dried before slicing and packing
You can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at customerservices@butchers-sundries.com 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.
Makes the best smoked bacons
These salts are absolutely fantastic I use the smoked and the normal the image is of the the normal salts cold smoked over apple wood for 15 hours the taste is amazing
The best smoked cure on the market
First time I've used these salts but judging by the colour and smoked smell this is going to be a very good product can't wait to try my bacon once it's ready
Worked with this dry cure before this photo and can say makes great smoked bacons. And would Recommend for butchers.
Just let it sit 5 to 6 days before washing cure off. And turn each 2 days.
.its in the fridge at this time curing a piece of loin another 4 days to go looks real good
Very easy website to order , efficient delivery,have only just started to cure using smoke salt,but including sweet ingredients that used for 15 years while living abroad.
good price , fast delivery , easy to use . did a bit of pork belly - just sliced a bit and tried it { only a few days , rest is back in fridge for a few more days }, very happy .
Hi, I got the smoked easy bacon cure. Delivered in 48 hours, as it says easy to use & it was I did one batch 1kg pork loin for 5 days & couldn’t wait so pulled it out to see how it tasted. And I’d did not disappoint.
But I left one in for the 7 days and it was way better.
I Definitely recommend this product
Very nice
Makes for top quality bacon.
great product
First time trying it was wonderful and so easy to do took me back to years ago as a boy watching my grandfather make bacon mixing all the curing salts up, flavour is lovely highly recommended
our home favourite for ham
Had the cure before and its really nice. Pork takes a really nice smoked favour and one of the best dry cured you can buy and butcher Sundries have great staff. Give them 100%
Excellent service as always
bought this never made bacon before so easy just weigh the meat i has a slab of pork belly from my local butcher. add the required amount of cureing salt for the weight of meat rub it well in placed it in the fridge in a ziplock bag turned it over every other day and squished the meat around in the brine that was formed from the juice coming out of the meat left it for 10 days take it out of the bag rinse it off dry it and store in a clean bag in the fridge slice and fry as required. no white snot in the pan when you cook just lovely old fashioned bacon. have just come back from the butchers with more belly pork and a piece of loin to try as well i bought 3 salts the smoked one the sweet one and the traditional and all made lovely bacon hard to say wich is my favorite. wont be buying bacon again and going to by an electric slicer for more even rashers so simple to do and great results.
As expected
Great service highly recommend, am a home user and first time curing Bacon.
Very good
Good product not over powering great flavor
Just cured my belly pork, flavour is amazing. Thank you