Curing Salt 4.54kg

Curing Salt

Curing Salt 4.54kg is an essential ingredient for home-curing enthusiasts and professionals who want to make their own bacon, sausages, jerky or cured fish. Whether you're preparing meat for long-term storage or simply looking to develop deeper, more satisfying flavours, this specialist curing salt offers consistent results and excellent value for money.

Made from a blend of salt (sodium chloride) and preservatives E250 (sodium nitrite) and E252 (potassium nitrate), this curing mix helps prevent the growth of harmful bacteria while supporting the development of the characteristic red colour and distinct taste that cured meats are known for. With a generous 4.54kg size, it’s ideal for batch preparation or regular use in home kitchens, small-scale food businesses or butchery.

This curing salt can be used in both dry and wet cure methods and is suitable for a variety of meats and fish. From streaky bacon to spiced bresaola or homemade gravlax, it opens up creative opportunities for those who enjoy making food from scratch.

Key Features

• Traditional curing salt blend with sodium nitrite and potassium nitrate.
• Helps preserve meat and inhibit bacterial growth during curing.
• Promotes the pink-red colour associated with cured meats.
• Ideal for making bacon, sausages, jerky, pastrami and cured fish.
• Can be used for both dry rub and brine curing methods.
• Size: 4.56kg

Usage Inspiration

• Homemade Dry-Cured Streaky Bacon: Rub pork belly with curing salt, sugar, and spices. Cure in the fridge for 5 to 7 days, then rinse and air-dry before slicing.
• Beef Jerky with Chilli and Garlic: Slice beef thinly, marinate with curing salt, soy sauce, garlic, and chilli flakes, then dry in a low oven or dehydrator.
• Pork and Fennel Sausages: Mix minced pork with curing salt, fennel seeds and garlic. Pipe into sausage casings and air-dry in the fridge overnight.
• Gravlax-Style Cured Salmon: Cure fresh salmon with a mix of sugar, dill, and curing salt for 48 hours, then slice thinly and serve with rye bread.

What is curing salt used for?

Curing salt is used to preserve meat and fish while enhancing flavour and colour. It is essential for making homemade cured products like bacon, jerky and sausages safely.

Is curing salt the same as regular table salt?

No, curing salt contains additional compounds such as sodium nitrite or potassium nitrate. These help prevent harmful bacteria and are not suitable for general seasoning.

Can I use curing salt for fish as well as meat?

Yes, curing salt works well for fish such as salmon. It’s often used for making gravlax or other traditional cured fish dishes where preservation and flavour are important.

Ingredient:

Salt and Preservatives E252, E250.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.