The Stampede Curing Range is designed to support both traditional and modern curing methods with dependable quality and precise formulation. Curing Salt No.1 is suited to short-term cures such as bacon, ham and jerky, combining pure salt with the correct level of nitrite to maintain colour, prevent spoilage and deliver that classic cured flavour and texture. Curing Salt No.2 is tailored for long-term, air-dried meats including salami, prosciutto and coppa, using a balanced blend of nitrite and nitrate that releases gradually to protect the meat throughout the ageing process.
For those wanting ready-made flavour profiles, Stampede Canadian Maple Bacon Cure and Canadian Maple Ham Cure offer a rich, gently smoky maple character balanced with salt for consistent, traditional results. Together, the range provides reliable, well-crafted curing options for butchers and home curers seeking authenticity and control in every batch.
