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The Homemade Curing Kit

The Homemade Curing Kit... Salmon

£23.00

Our bestselling, award-winning kit allows you to cure your own salmon at home. This kit is perfect for anyone that wants to learn a new skill, wants to try out a new culinary experience or wants to show off their fancy cured salmon!

The kit uses proper artisan methods of drawing the moisture out of fish by the process of osmosis. The kit allows you to cure up to 1.8kg of salmon and in three different cure flavours – gin, smoky and beetroot. Just add the salmon!

What's the inspiration behind the Curing Kit Range?

Our range of Homemade Curing Kits were launched in 2014, with the original Bacon Curing Kit. The inspiration behind the range was that we wanted to create a kit that used a professional method of curing bacon & salmon but it was easy enough to allow everyone to give it a go.

Why cure your own salmon?

The home-curing trend has been a popular form of learning a new skill and gives you the opportunity to create proper dry-cured bacon or salmon at home. The process draws moisture out of the meat and fish which stops the watery texture you get with shop-bought bacon & salmon. The method used within this kit preserves and flavours through the combination of salts, nitrates, nitrites or sugar.

How easy is it?

The whole process for curing salmon takes 3 days where the salmon is resting in the fridge. The initial preparation only takes between 30-60 minutes. You will need 600g of salmon fillet for each curing mix. The instructions booklet makes the process remarkably simple and we have a dedicated FAQ’s page if you have any questions.

Contents
  • 3x curing mixes – Cotswold gin(120g), smoky(90g) & beetroot(120g)
  • 3x sealable curing bags
  • 6x plastic gloves
  • 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 box made from recycled materials, plastic pouches, plastic gloves, paper sleeve & booklet.

Ingredients

Smoky Cure (90g) – Rock Salt, Demerara Sugar, Black Pepper, Natural Smoke Flavouring.

Cotswold Gin Cure (120g) – Rock Salt, Demerara Sugar, Juniper, Lime, Grapefruit, Lavender, Black Pepper, Coriander, Bay, Angelica Root, Cardamom.

Beetroot Cure (120g) – Rock Salt, Demerara Sugar, Beetroot, Dill, Lemon, Black Pepper 

  • Gluten-free
  • Dairy-free
  • Suitable for vegetarians
  • Contains no nuts, egg or soy

Allergens: None 

How To

Salmon Kit Instructions

FAQ's

What cut and how much salmon do I need?
We recommend using salmon fillet. You will need 600g of salmon per curing mix, so 1.8kg of salmon if you wanted to cure all three pieces in one go.

How long does it take to cure?
The whole salmon curing process takes 3 days, but only needs 30-60 minutes preparation time.

Can I re-use the kit?
You can reuse all of the contents in the kit, apart from the cures. We also sell refill packs of the cures, which you can buy here.

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The Homemade Curing Kit... Salmon

£23.00
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