BRINES & CURES

Which Curing Salt Do I Use?:


Cure #1 6.25% - this is the industry standard in curing salts. Use it for any meats you are curing for longer than a few days (eg. Bacon, Ham, Corned Beef).

Cure #1 2% - this is a special mix offered by Misty Gully specifically designed for shorter curing processes. It's perfect for Jerky, semi-dried sausages like Kranski's and Chorizo.

Cure #2 - this is the cure for all your salami needs and long cures. It contains both nitrites and nitrates. What's the difference? Nitrates interact with the meat and breakdown into nitrites over the course of a few weeks to extend the curing process.

Misty Gully Maple Bacon / Ham Cures - use these for curing Ham or Bacon. This is a pre mixed cure with additonal salt, sugar and maple flavour. Easy steps to follow, highly recommended!

*WARNING* - Curing salts contain sodium nitrite, ensure it is kept out of reach of children. Do not substitute for normal salt and use only as directed. Curing salt is dyed pink for safety reasons.

How to make a basic brine from scratch - check out our full recipe here!