Tongmaster supplies only the finest and top quality ingredients. We're experts in the trade having over 40 years experience supplying to butchers, supermarkets and households alike. Our seasoning's and recipe's have been perfected over time will be a big hit with your family or customers. All Tongmaster products come complete with easy to follow instructions. INGREDIENTS Sea salt, Organic cane sugar, Preservative (E250) DIRECTIONS Liquid cure method: Weigh out 900g of cold water into a large clean tub Add the salt cure mix and stir until completely dissolved. Submerge meat in the solution and store below 5°C Leave to cure for approx. 3-5 days Remove the meat, rinse and drain. See more

For every 100g of salt cure mix use 900g of water when making a liquid cure Supplied in a 100g pack. Leave to cure for approx. 3-5 days Remove the meat, rinse and drain. Liquid cure method: Weigh out 900g of cold water into a large clean tub Add the salt cure mix and stir until completely dissolved. Submerge meat in the solution and store below 5°C. With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat. This Salt Mix is used as an essential ingredient for curing meats.