The Homemade Curing Kit… Complete Collection
An extension of our curing kit range, introduces the Homemade Curing Kit…Complete Collection.
The complete collection contains the Homemade Curing Kit…XL Bacon and the Homemade Curing Kit…XL Salmon. So you have 12 curing mixes to try out and discover the fantastic flavours that curing brings to bacon and salmon.
The Homemade Curing Kit… Complete Collection includes:
The XL Homemade Curing Kit…Bacon
- 6 x 30g curing mixes – Sweet, Smoky, Old English, Maple & Chipotle, Fennel & Juniper, English Mustard and Pink Peppercorn.
- 6 x curing bags: 30cm (Length) x 20cm (Width)
- 12 x plastic gloves
- 1 x muslin: 86″ (Length) x 23″ (Width)
- 1 x butchers hook
- Easy-to-follow instruction booklet
The New XL Homemade Curing Kit… Salmon
- 6 x 30g curing salt mixes – Citrus, Dill & Mustard, Sansho Pepper, Smoky, Gin and Beetroot
- 6 x Curing bags: 30cm (Length) x 20cm (Width)
- 12 x Plastic gloves
- Easy-to-follow instruction booklet
Dimensions: L – 27cm W – 21.5cm H – 11cm
Packaging: Cardboard Box with paper sleeve
This product does not include Salmon or Bacon
Comes with a one year shelf life
Bacon Kit cure ingredients: Allergens in bold
Sweet Cure: Salt, Demerara Sugar. Preservative: Sodium Nitrite
Smoky Cure: Salt, Sugar, Smoke Flavouring. Acidity Regulator: Sodium Carbonate. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate.
Old English Cure: Salt, Demerara Sugar, Juniper, Ginger, Nutmeg, Cloves, Black Pepper, Star Anise, Cinnamon, Fennel, Szechuan Pepper. Preservative: Sodium Nitrite
Maple & Chipotle Cure: Salt, Sugar, Smoke Flavouring, Maple Sugar, Chipotle Chilli Powder, Acidity Regulator: Sodium Carbonate. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate.
Fennel & Juniper Cure: Salt, Sugar, Fennel Seed, Fennel, Juniper. Preservative: Sodium Nitrite, Sodium Nitrate. Antioxidant: Sodium Ascorbate
English Mustard & Pink Peppercorn Cure: Salt, Demerara Sugar, English Mustard, Pink peppercorns. Preservative: Sodium Nitrite
Salmon Kit cure ingredients: Allergens in bold
Smoky Cure: Rock Salt, Demerara Sugar, Black Pepper, Natural Smoke Flavouring.
Cotswold Gin Cure: Rock Salt, Demerara Sugar, Juniper, Lime, Grapefruit, Lavender, Black Pepper, Coriander, Bay, Angelica Root, Cardamom.
Beetroot Cure: Rock Salt, Demerara Sugar, Beetroot, Dill, Lemon, Black Pepper.
Citrus Cure: Rock Salt, Demerara Sugar, Lime Peel, Lemon Peel, Yuzu Peel, Orange Peel.
Dill & Mustard Cure: Rock Salt, Demerara Sugar, Dill, English Mustard, Liquorice.
Sansho Pepper Cure: Rock Salt, Demerara Sugar, Sansho Pepper, Red Chilli, White Sesame, Orange Peel, Black Sesame, Ginger, Nori Seaweed.
*Gluten-free / *Dairy-free / *Handmade, natural ingredients / *Suitable for vegetarians
The Homemade Curing Kit…Bacon how-to video:
The Homemade Curing Kit…Salmon how-to video:
Here are some frequently asked questions about our bacon and salmon kits:
Q. How much Pork/Salmon do I need?
A. You will need 500g Pork Belly/Salmon Fillet for each 30g Curing Mix
Q. Does this Kit Include Pork/Salmon?
A. No. You will need to get your Pork/Salmon from your Local Butcher/Fishmonger or Supermarket (List of our recommended Butchers below). We recommend using Pork Belly, but Back bacon will also do the trick.
Q. How long does it take to cure?
A. The whole Curing process takes 3-7 days, but only takes 30 minutes preparation time.
Q. Can I reuse the kit?
A. You can reuse all the contents of the kit, apart from the cures. However we do sell refill packs in our online shop. These refill packs are just for the Original Homemade Curing Kit…Bacon/Salmon. If you would like a refill of the new cures then please contact us and we can arrange.
We use only the best quality ingredients in both our Gift and Catering sides of the business, so we feel it’s only fair to share our recommended Butchers for you to purchase your Bacon from:
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