FAQs - General Info

We’ve noticed a few customers having an issue with our website where, when they put an item into their cart the page will just continually be ‘loading’ and the cart doesn’t update.

Please note, we’re aware of this issue and it seems to be that popups haven’t been enabled on your browser for our site. Usually this can be enabled in your browser settings or can be enabled by clicking the little symbol on the right side of the address bar.

We’re working on this issue now with our web developer that will allow it to work on any browser and any computer even with popups not being enabled.

If you’re continuing to have trouble making an order through our website, please call 1300 001 796 to make a phone order.

We aim to ship all orders as quickly as we can, which is roughly two working days of the order being placed and paid. If you need something urgently, please send us an email and we will be happy to expedite it for you.

If we have something on back order, we will be in contact to inform you of this minor dela

For all retail orders we offer a tiered shipping rate based on the weight of the items in your order. For small order under 500g, the rate is $8 ex GST. For orders between 500g and 3kg, $11 ex GST and for orders heavier than 3kg, it is a flat rate $16 ex GST charge. This excludes some heavy and bulky items, such as smokers and in particular Lumber Jack Pellets and Charcoal. This does exclude remote areas and locations and also large and bulky items, along with wholesale, commercial and bulk order quantities.

For large wholesale, bulk and commercial invoices, we use our National network of couriers and agents to access the cheapest possible freight quotes which we then pass on to you our customer. If we wish to arrange your own freight or pick up from our warehouse directly, this is more than welcome.

Generally speaking, we use Australia Post eParcel and also TNT depending on the size of your order and where it’s going. If you would like to use a specific service, please let us know in the order comments.

Yes, we ship all over the world, just enter your order in as per normal and the shipping costs will be automatically calculated. Please note that orders will be shipped via Australia Post Airmail, unless otherwise specified (please send us an email to sales@smokedandcured.com.au to arrange International Courier). International orders will not be charged GST.

We have a small showroom at our warehouse located at 25 Salvator Dr, Campbellfield, 3061 VIC. Please see the contact us section for more details and opening hours.

Yes, we have many resellers of our products around Australia. Please refer to our resellers directory to find a store near you. Please note, not all of our resellers stock all of our products. If you’re looking for something in particular, just ask them though and they will be able to order it for you. If you know of a good retailer that you think would like to stock our products, please let them know to contact us at wholesale@mistygully.com.au


Please note our curing salt is dyed slightly pink so that you don’t mistake it for normal salt in your kitchen. Curing salt can be poisonous in high enough quantities so please keep it safely out of reach of children and animals. Please note that curing salt is also known as Instacure, Prague Powder, Pink Salt amongst others. We call our curing salt either #1 or #2 and we offer two types of #1 Curing Salt (they have different amounts of sodium nitrite).

Only a very small amount of curing salt is required as per your recipe and this amount will differ slightly, but please remember, for a typical brine or dry cure you will be adding a lot more salt and sugar compared to curing salt. This is why the curing salt has been cut with normal salt, as only a very small amount of sodium nitrite is required – it makes it easier to measure and it’s safer for the home user as well.

Cure #1 – 2% – Cure #1 2% contains 2% sodium nitrite and 98% salt. We offer this product to customers who want to cure their own Jerky or semi-dried sausages like Kransky or Kabana etc. Anything that is cured for 48 hours or less can use this product effectively. Note – you can still use Cure #1 – 6.25% for Jerky, but the extra sodium nitrite is not necessary for the curing process.

Cure #1 – 6.25% – Cure #1 6.25% contains 6.25% sodium nitrite and 93.75% salt. This is the industry standard curing salt, used for curing ham, bacon and just about anything. It’s the salt referred to in most recipe books, as pink salt, curing salt, instacure or prague powder. We recommend this curing salt to be used for all brine and dry cure recipes.

Cure #2 – Cure #2 contains 6.25% sodium nitrite and 4% sodium nitrate and 89.75% regular salt. It is used for salami making, when the drying time is greater than 4 weeks. Sodium nitrate becomes nitrite over time during the dry curing process and essentially keeps the curing process going for longer. It is often referred to as pink salt #2, instacure #2, prague powder #2.

Curing ham is a lot easier than many people think. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham). Ham can be made with the bone in or out. Basically, you need to pump the ham with a certain percentage of brine (between 10 – 30% of its weight as per your recipe). Pump/inject in areas close to the bone and 75mm (3 inches) from the surface.

You then need to submerge your ham in the brine and leave in the fridge for up to 8 days, depending on the size of your ham and how salty you would like the finished product to be. We also advise to turn the ham in the brine every couple of days or so.

After it’s cured, you will need to rinse it, then bring it up to an internal temperature of 65C in either an oven or a smoker. Obviously, a smoker is ideal as the flavour of smoked ham is impossible to beat!

Curing bacon can be done the same way as ham or it can also be dry cured as it generally is not very thick (cuts: shoulder for buckboard bacon, belly for streaky bacon or belly with loin for our Aussie style bacon). Generally speaking, no injection is necessary. The easiest way is to dry cure bacon, using a recipe or a ready-made cure like our Maple Bacon Cure. Leave it to cure in the refrigerator for 7-10 days, then soak it in water for an hour and rinse off the cure thoroughly. We recommend you turn the meat every couple of days or so and to keep it in a sealed plastic tub or large zip lock bag. Don’t drain the juices that are created during the curing process.

You can leave the bacon to dry in the air naturally and develop a pellicle (a shiny skin that absorbs more smoke) before smoking it. Either hot or cold smoke. If you’re hot smoking your bacon, bring it up to 65°C internal temperature then allow to cool. Once you’ve tried your own home-made smoked bacon, you will never go back to store bought again!

We are currently working on producing some great starter kits which will make an ideal gift for someone you know who would be interested in making their own ham, bacon or salami. In the meantime, though we have ready-made cures and brines which are easy to use and also an American style cooked salami kit from Hi Mountain.

PDV is a high purity, fine cubic-crystal salt, especially manufactured to remove all the residual chemicals and impurities found in salt. A vital requirement in cheese production and the secret ingredient in many traditional curing recipes, Misty Gully PDV is unsurpassed in purity, quality and performance.

Available in 1kg Retail Packaging.


There are so many different types of wood flavours to smoke with and each of them have distinctive tastes and aromas. As such, some foods do go better with some types of woods. Click here for our flavour guide of the woods we currently sell. We’re constantly looking to source more wood flavours and promote local varieties as well.

Please note some of our woods such as Maple, Bourbon Oak and Hickory are imported from the US as they’re not available from local suppliers.

It all depends on the type of smoker you’re using. Traditional fish smokers and the Camerons Stovetop Smoker work best with sawdust and pellets. Charcoal smokers use chips, chunks and in some cases logs. The Masterbuilt Electric Smoker accommodates any type of sawdust, pellet or woodchips.

Cold smoking is when you smoke food while ideally maintaining a temperature of 20°C or less. You can cold smoke many types of food such as salmon, cheese, salami and other small goods. Cold smoking food won’t cook the food, it will dry it out and allow the smoke flavour to permeate completely through the food. Many people prefer to cold smoke bacon and ham as they will get a much smokier product throughout.

Smoked and Cured has many different types of cold smoking devices available, check them out here.

Hot smoking is smoking food at a temperature (generally above 80°C) whereby you are both cooking and smoking at the same time. There are heaps of different hot smokers available today – gas, charcoal, pellet and electric powered and they come in all shapes and sizes. We recommend the use of a Masterbuilt Electric Smoker for hot smoking, it has many advantages over the competition and is the Number One Smoker in America for a reason.

Yes, but the end product will likely not be as smoky compared to if you used a Masterbuilt Smoker or any charcoal smoker for that matter. To smoke in a standard gas bbq, you can use woodchips or pellets in a BBQ Smoker Box.

Yes, but only with a Camerons Stovetop Smoker and a decent rangehood. We also have the brilliant one time use Savu bags, which allow you to smoke on your stovetop without any smoke being released at all. These bags make great gifts for anybody who appreciates smoked food but doesn’t have a smoker.


Making Jerky is fun and easy, plus you get to eat the results and it is a lot cheaper and tastier than the store-bought versions. You can make Jerky in either an oven, smoker or dehydrator. The finished product is different depending on which equipment you used. We recommend 1 hr in the smoker and finishing it off in the dehydrator.

All you need is meat and cure. The world famous Hi Mountain Jerky Kits contain everything you need to get started with nothing but an oven!

The leaner the better! Venison is perfect for Jerky, top side beef is a close second. Ideally cut your meat with the grain and 5mm thick.

We recommend curing Jerky, it protects you from certain bugs like listeria and it gives you a saltier flavour throughout the meat. Cure #1 – 2% is recommended.

Sausage and Salami making

If you want to mince your own meat, you’ll need a mincer. A mincer can also come with basic sausage stuffing attachments which is good for fresh sausages but not great for Salami making as it smears the fat into the mince and heats it up too much.

A sausage stuffer can be used to fill sausages much easier and quicker and is essential to salami making, it keeps your mix cold and doesn’t smear the fat.

We have a selection of mincers and sausages stuffers which you can find here.

Collagen casings are easy to use and don’t have a certain smell to them. However, they don’t have as much give as a natural casing and are more prone to popping when cooking.

Natural casings are more time consuming as they require soaking and cleaning with water and they have a certain smell which can be off putting for some people. We recommend the use of natural casings over collagen casings if you don’t mind the extra work or the slight smell.

Keeping your mix as cold as possible is essential. Stick the meat in the freezer for a couple of hours before processing. Use a manual meat mixer to be able to mix everything easily without your hands going numb.

Mix the meat until it becomes tacky, but not too much that the fat will begin to melt. This will ensure the salami bonds together well.

Be sure to remove all air pockets out of the salami – using a good sausage stuffer can help. You can also use a salami pricker to remove air pockets at the surface. If air pockets aren’t attended to, the salami may go off from the inside.

Hang the salami’s in the right conditions. Relative humidity must be higher than 60% and temperatures ideally between 12°and 16°C. Not too much air flow, as this may cause case hardening as well as the air being too dry.

Control foreign moulds by wiping down with a 1:1 vinegar water solution. Alternatively introduce good moulds like Bactoferm MOLD-600.

Weigh the salami’s once a week until you achieve the desired dryness, usually ~35% weight reduction, but this can vary due to personal tastes and recipes.

We recommend the use of Curing Salt #2. Professional manufacturers require it, the main reason is to prevent Botulism, it also enhances the colour of your salami (pinkiness). Of course you can make salami without using Cure #2, but it’s widely considered higher risk.

You don’t have to, however, we recommend using a starter culture to ensure fermentation is successful and the salami tastes great! We have a selection of Bactoferm starter cultures, find more about these here.

We have a large range of fresh sausage, semi-dried and salami seasonings available here. Our ingredients are either imported from the US or Germany and are much tastier than your usual butcher sausage meals. Watch this space, as we plan to create some beginner and intermediate sausage and salami starter kits soon.

Misty Gully Banquet Bags

Misty Gully Banquet Bags are a special product manufactured in Denmark and distributed in Australia under the name of Banquet Bags by Misty Gully. Similar products exists in other markets under different branding.

There are two types of Banquet Bags, dry aged steak bags, which can be used to dry age beef in a standard refrigerator and charcuterie bags, which can be used to dry age whole muscles (particularly pork, Coppa, Prosciutto, Pancetta etc.) Also note, the charcuterie bags are thin enough that smoke can pass through.

The Banquet Bags are designed to be vacuumed down onto the meat’s surface and they are designed to work in standard refrigerator conditions. The Banquet Bags form a bond with the meat over a few days in the fridge and act essentially like a membrane which allows moisture out and oxygen to interact with the meat as if you were actually dry curing it in high humidity, low temperature conditions.

The Banquet Bag Salami Casings are 50mm diameter when filled and are very easy to use. You don’t need to vacuum seal the banquet bag casings, just tie off one end, fill and tie off the other end. Then you just need to hang the final products in a standard refrigerator as these bags are designed to work at low humidity and low temperatures.

Banquet Bags are a safe alternative to collagen or natural casings and don’t attract mould. It allows you to make salami all year round in a normal fridge at home… brilliant!

For the Banquet Bag Salami Casings, only a sausage stuffer is required. For the bags themselves, a vacuum sealer is required, either a chamber or domestic channel vacuum sealer can be used. We recommend the use of a Sunbeam Vac 780.

Yes, it’s essential to use a vacuum channel helper if you are using a standard channel vacuum sealer. Otherwise, you won’t be able to achieve a successful vacuum and the Banquet Bags won’t be able to work. The vacuum channel helper comes with a large sheet of vacuum helper, that you can cut and reuse if you want. It will last for approximately 20 bags.

Not at the moment, but please watch this space as we are will be creating starter kits and relaunching the Banquet Bags brand very soon!

Don’t pat down your meat before putting it in the bag, with more moisture and blood, a better bond will form between the bag and the meat.

When sealing the Banquet Bags using a domestic channel vacuum sealer you may have to seal it more than once, sometimes 3 times in the same spot and wait 30 seconds before lifting the sealer up. This is to ensure you have a good seal as the power of the heat strips can vary greatly between vacuum sealers. The vacuum doesn’t have to be as tight as a standard vacuum bag, don’t worry if it appears loose after a few days because the meat and bag will form a bond soon. In fact, as long as 70% of the surface of the meat is touching the bag, the bag will form the bond successfully and work as per normal.

Further Reading: How to use them & How to get the perfect

Feel free to email us at info@smokedandcured.com.au if you have any specific questions regarding the use of the bags or call our friendly team on 1300 001 796.

Liquid Smoke

Liquid Smoke is a great flavouring for those who enjoy the taste of a campfire meal or smoked food but don’t have the time or equipment to carry out direct smoking. Liquid smoke is used to enhance the flavour of meat, condiments, soup and vegetable dishes or in marinades. Add a dash to salad dressings and casseroles or alternatively, add to wet mixes for salami, sausages or meat brines.

Smoked and Cured stock the largest range of smoke flavour products in Australia under the brand Misty Gully. Our products are gluten free, vegan friendly and also available in bulk and wholesale.

Smoke and Cured stocks the following Misty Gully liquid smoke flavours:

Hickory – the all-rounder and a favourite for many, hickory is the most versatile smoke flavour

Mesquite – a deeper, smokier flavour great for all types of meat

Apple – a slightly sweet, fruitier smoke flavour – perfect with pork and salads

Outback Campfire – Misty Gully’s special blend for a unique Aussie flavour

Smoke Powder: can be used for meal preparation or as an addition to condiments, such as in smokey salts or gravy. Misty Gully Smoke Powder can be added to dry mixes and rubs for extra flavour such as in a dry bacon or ham cure. Great for adding a smokey flavour to recipes where you don’t want additional liquid to dilute the mixture.

Smoke Oil: similar to liquid smoke and smoke powder, smoke oil can be used when the food being prepared cannot tolerate any water based fluids, or simply add to olive oil for pan frying.