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The Homemade Curing Kit

The Homemade Curing Tube...Salmon Smoky


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.

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!

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.
The extension into the curing kit range, with the tubes was inspired by our desire to become more environmentally friendly and also offer a product with our customers favourite curing mixes. The tube contains less packaging and less plastic. We continue to look for more effective ways of being environmentally friendly. The tube also offers our customers the chance to just cure the flavoured bacon they want.

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 1.8kg of salmon fillet for the curing mix. The instructions booklet makes the process remarkably simple and we have a dedicated FAQ’s page if you have any questions. 

  • 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%

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

Allergens: None

How To

Smoky Salmon Tube Instructions


What is the Lemon & Dill Finishing Oil for?
The finishing oil is intended to add some extra flavour to your cured salmon. You can add onto the uncooked salmon or if you want to cook, then drizzle on the salmon whilst cooking.

What cut and how much salmon do I need?
We recommend using salmon fillet. You will need 1.8kg of salmon for the curing mix.

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

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The Homemade Curing Tube...Salmon Smoky



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