BRINES & CURES RANGE
Bacon Cure 1KG Packet
OG30002Premium Bacon Cure - Sweet Cure for Ham & Bacon
This cure will make the perfect dry cured bacon. Elevate your in-house curing with our expertly blended bacon cure - a sweet cure designed specifically for butchers who demand quality and consistency. Whether you're producing traditional bacon rashers or full-flavoured hams, this versatile curing mix delivers a premium result every time.
Perfect for Conventional Curing
Our bacon cure is suitable for conventional meat processing, making it an excellent option for artisan butchers, farm shops, and commercial processors alike. The carefully balanced sweet profile enhances the natural flavour of the pork while contributing to a firm texture and excellent sliceability.
Consistent Results with Every Batch
Whether you're dry curing or using a wet method, this sweet bacon cure offers ease of use and reliability. It's formulated to ensure a consistent colour, texture, and taste across batches - helping your cured products stand out in the counter and keep customers coming back.
Why Butchers Choose Our Bacon Cure:
- Ideal for curing both bacon and ham
- Sweet cure for a traditional, well-rounded flavour
- Suitable for conventional processing
- Consistent curing performance and flavour development
- Trusted by professional butchers and meat specialists
If you're looking to craft traditional British bacon or sweet-cured hams that impress, our bacon cure is a must-have ingredient in your butchery. Deliver top-tier cured meats with flavour your customers will love and quality you can count on.
Stock up on our premium bacon cure today and take your curing to the next level.
Smoked Bacon Cure 10KG Pail
OC30419Smoked Bacon Cure - Premium Cure for Hams and Bacon
Give your bacon and ham a signature sweet-smoke flavour with our Smoked Bacon Cure - a high-quality, professionally blended cure developed for traditional and artisan butchers. This bacon cure is expertly formulated to produce rich, full-bodied smoked taste profiles that keep customers coming back for more. A sweet smoke flavoured cure for hams and bacon.
Why Butchers Choose Our Smoked Bacon Cure
Crafted for consistency and ease of use, our smoked bacon cure ensures exceptional results every time - whether you're dry curing or wet curing pork for bacon rashers, back bacon, streaky bacon, or traditional ham. It delivers a mouth-watering sweet smoke aroma and flavour while enhancing the meat's colour, texture, and shelf life.
Key Features:
- Traditional bacon cure with sweet smoke flavour
- Ideal for curing pork belly, loins, or legs
- Consistent results for commercial or small-scale butchers
- Improves flavour, colour and preservation
- Suitable for use in ham and bacon production
Perfect for Traditional & Modern Butchery
Whether you're offering classic British cured back bacon or crafting your own line of gourmet smoked ham, this smoked bacon cure provides the depth of flavour and finish expected from quality butchers- products. Customers love the sweet-smoke richness, making it perfect for retail counters, farm shops, or deli packs.
With ScobiesDirect's bacon cure, you can deliver a traditional, smoky, artisan product with the reliability and quality assurance your butchery demands.
Add a rich, smoky depth to your cured meats with our trusted Smoked Bacon Cure - a butcher's essential.
Sweet Bacon Or Ham Cure 10KG Pail
OC31104Sweet Bacon or Ham Cure - 10KG Pail
Create consistently delicious bacon and ham with our Sweet Bacon or Ham Cure, supplied in a 10kg pail for busy butcher shops and professional production.
This cure delivers a mild, slightly sweet flavour that complements pork beautifully, helping you produce bacon or ham with a traditional cured finish - without any smoke flavour. Ideal for customers who prefer a clean, classic taste that?s perfect for slicing, cooking, or adding to recipes.
Made for reliability and ease of use, this cure supports even seasoning and consistent results batch after batch, making it a practical choice for both small-scale and higher-volume curing.
Nitrite Salt - 4036 Super Plus 10KG Pail
OC31050Useage Guidelines
Injection Cures
Use in injection cures 1.5% ingoing.
For a non-derogated cured product the maximum ingoing level of sodium nitrite is 150 ppm or 0.015%, therefore please ensure ingoing level of 4036 Super plus is 1.5%.
As 4036 contains 1% sodium nitrite at this level ingoing would give 0.015% sodium nitrite.
If injected at 15%, brine would be water 80.8%, 4036 11.5% and salt 7.7%.
Brine would be added at 0.15 kg for each 1 kg meat.
This would give 1.5% ingoing of Super plus 4036 and 1% additional salt.
Precise brine would depend on injection level and required salt content and whether other ingredients added.
Cover Brine
Cover brine from new 10% (plus would need additional salt)
If making a new cover brine typical nitrite levels in region 0.1% or 1000ppm.
Therefore circa 74% water, 10% Super plus 4036 and 16% additional salt.
If wanting to top up cover brine nitrite levels not really suitable a more concentrated nitrite product would be more applicable.
Dry Cure
Dry cure circa 3.5 parts per 100 parts lean meat.
At 3.5% parts would give circa 340 ppm ingoing sodium nitrite.
The legal maximum for sodium nitrite in dry cured products at point sale is 175 ppm if sold raw and if product is sold cooked 100 ppm.
As its point of sale you can add more than the residual level as nitrite will breakdown and levels drop as the product becomes cured.
Also the product would need to be dry cured for a minimum of 4 days. The other factor to consider is what salt content you are targeting.
Saltpetre 3KG Pail
OC30140Saltpetre (potassium nitrate) is used as an ingredient for curing meats and to give the characteristic pink colour to bacon and hams. Can be used either for dry curing or as a brine solution.
Preserving stabilises the colour of lean tissue, adds the distinctive flavour and acts as an anti-oxidant. Supplied in a 3kg pail.
It is essential to use this product in conjunction with salt and to the correct recommended usage.
Only for sale to retail butchers.
Declared As
E252
Turkey Brining Kit
PBK001Contains everything you need to brine Turkey, or any poultry at home.
Simply mix the included brine mix with water, and place your bird in the robust included brining bag.
Close the bag with the included plastic zip tie, and place in a large dish in the fridge, overnight if possible.
Simply drain, and rinse, before cooking as normal.
