The Accidental Smallholder Forum

Community => Marketplace => Topic started by: alecwatt on February 15, 2009, 09:16:10 am

Title: Meat Cure (Smoked sea salt for dry curing meats)
Post by: alecwatt on February 15, 2009, 09:16:10 am

Hi
If you cure your own meat you might like to try our Apple wood smoked sea salt, our Maple wood smoked sea salt or our Cherry wood smoked sea salt.

I'm happy to supply in any quantity usually 1-5 kg bags but larger orders welcome. UP DATE 27th May - 1kg bags of Maple wood smoked salt only £2 plus postage, had a successful Devon country show, where the smoked salts when down well, so feel free to get in touch if you want some.
Alec
[email protected]  :chook: :cow: :sheep: :turkey: :yum:

Title: Re: Meat Cure (Smoked sea salt for dry curing meats)
Post by: Hilarysmum on February 15, 2009, 11:28:30 am

Hi what cost to France please?

Title: Re: Meat Cure (Smoked sea salt for dry curing meats)
Post by: alecwatt on March 24, 2009, 04:46:56 pm

Hello
sorry for the delay in getting back to you, I havent logged on for a while
The main problem is the postage, the cost of the smoked salt is very low 3-5 euro per kilo but the postage is over 4 euros just to send it across the UK so I would imagine Europe will be quite  expensive

rgds Alec

[email protected]

 :pig:

Title: Re: Meat Cure (Smoked sea salt for dry curing meats)
Post by: MrRee on March 24, 2009, 07:05:19 pm

I'm intrigued.... How does one hang salt up to smoke?  ;D   Seriously though,I built a smoker last year,so if I used the smoked salt,does that negate the need for smoking the meat? AND,to smoke salt,does one just lay it out on a tray/sheet on a shelf in the smoker,or put it in,say,a pillowcase/muslin?

Sorry to hijack your thread in the Marketplace,just curious about curing....... Ree

Title: Re: Meat Cure (Smoked sea salt for dry curing meats)
Post by: Hilarysmum on March 25, 2009, 07:22:15 am

Yes the postage is always the problem.  We have tried smoking our own bacon, with varying success.  Like Mr Ree I am fascinated on how the smoke gets put into the cure.

Title: Re: Meat Cure (Smoked sea salt for dry curing meats)
Post by: alecwatt on April 06, 2009, 04:06:32 pm

Hi All
The salt is spread thinly on trays, the wood chippings are them set to smolder at the bottom of the smoker. I then turned it by hand every 30- 40 minutes to ensure that all the salt crystals take on the smokiness and golden colour and then I leaving it in for 3-4 hours before sealing it in either salt mills or jars to keep the smokiness.
It can be used as a table salt on most types of food or as a rub on meats, of you use it to cure meats the smokiness does transfer to the meat during the 30 salting.