Traditional Curing Salt
Traditional Curing Salt
Experiment with making your own artisan dry cured bacon, brisket and ham at home with our curing salt pre-mixes.
Traditional curing is one of the oldest and most reliable ways of preserving meat – a craft that has been passed down for centuries. Our Traditional Curing Salt stays true to that heritage, giving you a clean, classic cure that’s perfect for dry curing bacon, ham and other homemade charcuterie.
Using curing salt at home is far easier than most people expect, and the results are hugely rewarding – rich flavour, proper texture, and the satisfaction of creating something with real tradition behind it. This blend gives you a straightforward, dependable base for dry cures, letting the natural character of the meat shine through.
A simple formula rooted in time-honoured methods – ideal for beginners taking their first step into curing, and for seasoned hobby curers who want that authentic, old-style finish.
Each 500g bag contains enough curing salts for up to 14kg of meat. More product information ▾
Instructions:
Follow the cure ratio per KG as specified on pack (Traditional: 33.5g/kg meat, Organic: 35g/kg meat, Molasses 40g/kg meat)
Weigh your chosen cut of meat and calculate amount of cure needed by total weight of meat (i.e. 2kg pork belly cured with Organic Curing Salts = 70g curing salts)
Evenly rub the curing salts into the surface of the meat, evenly covering it
Place your cut of meat into a zip lock bag, ensuring there is minimal air left in the bag (or use a vacuum packer if you have one)
Flip the meat over each day to redistribute the cure if you have used a zip lock bag
Curing time: The length of time it will take for the meat to be fully cured and ready to cook and eat will depend on the thickness of the meat. As a rule of thumb, 1 inch of thickness will take 1 week to be fully cured
Once the meat is cured, remove from bag, rinse under cold water and leave uncovered on a metal rack / hang in the fridge overnight.
The following day you can either cold smoke your bacon or ham (using a Pro Q Smoke Generator) or simply slice/cook and enjoy!
*Top Tip: Partially freeze your bacon before slicing as this will make it much easier to slice thinly and evenly
What our customers say about our British charcuterie:
Why choose The Real Cure
high welfare Meat
All of our pork is high welfare, our venison is wild and our beef is grass-fed
Natural Ingredients
Our meats are cured and smoked using traditional techniques
Made in Britain
All products are made in Dorset, so you can support your local British business
Artisanal Products
We make all our cured meat products by hand, right here on Hartgrove Farm
