Maple Ham Cure- 1kg

This Maple Ham Cure makes the most beautiful Ham, you simply soak your Ham in the brine for 2-7 days...

Maple Bacon Cure (Dry Cure)-1kg

This Maple Bacon Cure makes amazing bacon, you simply rub the cure over your piece of Meat and allow to...

Cure #2-500gm Salami

This Cure #2-500gm Salami contains 6.25% Sodium Nitrite, 4% Sodium Nitrate and 89.75% regular salt. It is dyed pink to...

Cure #1-500gm

Cure #1 is also known as Prague Powder #1. It is used for curing bacon, ham, pastrami, corned beef and...

Meat Culture CHR Hansen Bactoferm T-SPX 25g

Bactoferm T-SPX Best for slow-fermented, mild-flavored chorizo Ideal for traditional Spanish chorizo Works at low temperatures (20-24°C / 68-75°F) Starter...

CHR Hansen Bactoferm Mold-600 25g

CHR Hansen Bactoferm Mold-600 is a meat culture which produces a white/light grayish appearance on the surface of molded dried...

Cure #2-5kg Salami

This Cure #2  is the ideal option for making Salami and other Small goods Meats. The Cure #2 contains 6.25%...

Cure #1-5kg

This Cure #1 contains Sodium Chloride and 6.25% Sodium Nitrite. It is dyed pink to adhere to Australian Standards and...