DIY restaurant-quality smoked salmon at home
The newest edition to the Curing Kit line which allows you to cure your own salmon at home is now packaged in an environmentally friendly tube. This kit is perfect for anyone that wants to learn a new skill, loves bacon or wants to try out a new culinary experience.
Home-curing has been a popular trend over the last year or so, giving you the ability to make proper dry-cured salmon in the comfort of your own home. Curing is any of various food preservation and flavouring processes such as meats and fish, by the addition of combinations of, salts, nitrates, nitrites or sugar.
The kit uses proper artisan methods of drawing the moisture out of fish by the process of osmosis. The best thing about this tube edition is that it includes just one main curing mix from our customers’ favourites – the smoky cure. It allows you to cure up to 1.8 kg of salmon. Just add the salmon!
Although it sounds complicated, it really isn’t! The process is so simple and only takes 7 steps. The whole process takes 3 days and your Kit comes with an easy-to-read instructions booklet for you to follow.
- 1x curing mix – smoky(90g)
- Lemon & Dill Finishing Oil
- Instruction’s booklet
Does not include salmon
Shelf life: minimum one year but the cures will only lose flavour after that period, they are not dangerous to consume.
Packaging: cardboard tube made from recycled materials, glass bottle, paper sleeve & booklet.
Smoky Cure (90g) – Rock Salt, Demerara Sugar, Black Pepper, Natural Smoke Flavouring.
Lemon & Dill Oil (100g) – Extra Virgin Cold Pressed Cotswold Rapeseed Oil infused with Lemon and Dill. All infusions are less than 3%
- Suitable for vegetarians
- Contains no nuts, egg or soy