- Buy salmon
- Rub on cure
- Chill – 2 days
- Rest – 1 day
- Eat salmon
Contains enough to make 3 batches of cured salmon with thes2 Smoky, Beetroot & Cotswold Gin cures. Simply buy 600g of good quality Salmon for each cure.
The cures are already weighed out exactly to make the curing process really easy. There is no need for any complicated calculations. Just really simple home curing!
Smoke Cure: Rock salt, Demerara Sugar, Black Pepper, Natural smoke flavouring
Beetroot cure: Rock salt, Demerara Sugar, Beetroot, Dill, Lemon Juice, Black Pepper
Cotswold Gin Cure: Rock salt, Demerara Sugar, Juniper, Lime, Grapefruit, Lavender, Black Pepper, Coriander, Bay, Angelica Root, Cardamom
Allergy advice: All allergens are highlighted in Bold
Store in a cool, dry place
Contents: 6 x plastic gloves, 3 x curing mix, 3 x sealable bags, instructions.
This kit does not contain any alcohol.