Description
Lucas Easi-Cure Traditional Flavour Curing Salt
This 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.
To every 30g of cure use 1kg 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 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.
Preparation of free range GOS pork pre curing. Fantastic!
Great service ta
Fantastic salts I use the normal and smoked this was the normal salts cold smoked over apple wood for 15 absolutely fantastic colour and taste I highly recommend these salts to anyone
Great product, does exactly what it says on the packet. Very effective for curing ham, bacon and my Pepperoni sausage.
I bought a number of items including salts, seasoning and some machine spares.
All arrived in good time and those items I’ve used so far are good quality/ taste.
Good overall service.
Great service
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.
Very good product, exceptional service thank you
fantastic cure
Good