Brine Cures

Our 'Brine Cure' is one of the most popular Brine Curing compounds used for, Hams, Gammons and of course bacon.

Although not essential, it is always preferable to Brine Cure or Dry Cure your fish or meat prior to Smoking.

A Brine Cure is a method used to maintain the moisture in the flesh and with a process called "osmosis" it also carries those wonderful herby flavours of the brine cure into the flesh.

You can make your own special brine cures from this basic compound by the addition of Sugars, syrups, herbs and spices of your choice.

Quite different to the ever popular dry cure and very nice indeed.

Full instructions included.

4.5kg bag