Outdoor Cooking : Rubs | Marinades | Sauces | Cures : Cures

Special Dry Cure

£3.90 Includes VAT at 17.5%
(approx EUR4.84 / US$6.16)

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Basic Dry Cure  

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Special Dry Cure

A speciality curing salt which has been specifically produced for ‘Home Cured Bacon’.

Very easy to use and produces excellent Bacon in 5-7 days that tastes and looks like the business!

Pre Mixed with Sugar, Bay leaves and Pepper to produce a high quality, mildly sweet, cure for bacon, gammon or even Ham!

Used at the rate of 5% the tub is enough for around 5kg of meat.

Instruction leaflet included.

If you prefer, the special blend of salts can be ordered without the sugar, pepper and Bay blended. Allowing you to make your own cures using the basic cure. Please select the option below for a basic cure. The basic Dry Cure contains a perfect blend of salt and preservatives E250 and E251 to make great Bacon or Ham.

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Brine Cure

£4.95 Includes VAT at 17.5%
(approx EUR6.14 / US$7.82)

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A Perfect Blend of Salt and Herbs to make the finest Brine Cure for your fish or meat prior to Smoking.

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.

Quite different to the ever popular dry cure and very nice indeed with fish such as Trout or Salmon.

Simply dilute into 2 to 4 litres of water and leave fish or meat in the brine cure for:

Small Fish - 1.5 hours
Larger Fish - 2 to 3 hours
Small Pork/Beef brisket - 12 to 24 hours
Large Piece of Meat - 24 to 48 Hours
Chicken Fillets - 3 Hours

Rinse in fresh water after Brining and Pat dry - allow to air dry for 30 minutes or so prior to smoking.

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Bradley Cures


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Bradley Cures for Meat or Fish - both dry and wet applications. Suitable for Cold Smoking and Hot Smoking.

Bradleys ready-mixed cures with a range of salt and sugar combinations for use as both a dry or wet applications or uses. Packed in a a resealable tub for up to 10 applications, each cure can be either rubbed into meat (3 tablespoons per 5 lbs of meat), then wrapped in cling film and refridgerated overnight prior to cooking, or mixed with water to create a liquid brine. Suitable for both hot or cold smoking and for use, to your own particular taste, on any meat, fish, poultry or game.

Maple Flavour Cure - Ideal for ham, bacon and poultry
Demerara Type Cure - Contains molasses, soy and canola oil for a caramelised flavour, great for oil fish, duck and game
Sugar Cure - A sweeter mix, ideal for pork and hams
Honey Cure - A more subtle honey sweet flavour. Try with lamb and beef.

Dry Application
Use three tablespoons of dry cure for 2.25 kg (5 lbs) of meat (5 cm thick). Rub into meat and refrigerate in plastic bag. Rinse before smoking. Do not use more than 3 tablespoons of dry cure per 2.25 kg (5 lbs) of meat.

For sausage use 37.5 ml (7.5 teaspoons) of dry cure for 5 lb of sausage.

Wet Application
Use 1.25 cups of cure to 10 cups of water per 2.25 kg (5 lb) of meat. Use an injection or cover brine over meat and refrigerate. Rinse before smoking.

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Steven Raichlen Cures & Brines


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Steve Raichlen has produced a superb range of brining kits

They all include a wonderfull blend of salt, herbs and spices to complement the meat or fish.

With out a doubt - a must for any serious griller, outdoor cook or food smoker.

Choose from:

(wet Cures) to prepare your meats or fish with prior to smoking or grilling.
Caribbean Brine: A spicy, tropical island blend of cinnamon, allspice, cloves, and orange, with a touch of chili pepper for fire. Makes 1-2 quarts of brine per pack. Contains two packs.

Mediterranean Brine: Fragrant scents of rosemary, thyme, sage, lavender, juniper berries, and lemon. Makes 1-2 quarts of brine per pack. Contains two packs.

American Brine: A star-spangled blend of brown sugar, cloves, mustard seeds, and two kinds of peppercorns, with dried chilies for a hint of heat. Makes 1-2 quarts of brine per pack. Contains two packs.

Asian Brine: Combines cinnamon, star anise, and Sichuan peppercorns to create a flavor of the Orient. Makes 1-2 quarts of brine per pack. Contains two packs.
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Steven Raichlen Dry Cures


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Steven Raichlen Dry Cures

A Unique Blend of Salt and spices to make these delightful cures for Salmon or Meat.

Its so easy to smoke salmon or meat and the preparation of the meat or fish is key to good results. These cures will give you the just the right combination of salt and spices.

Try them on Salmon and using our Grilling Planks for a great Party idea.

Pastrami on the Grill - This garlic, paprika, mustard, and coriander-scented rub enables you to transform any food—beef, turkey, salmon, shrimp, even tofu - into pastrami.
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