Salt Cure Mix - Ideal for Curing Bacon, Salamis and All Dried/Cured Meat - 100g
Tongmaster supplies only the finest and top quality ingredients.
Salt Cure Mix - Ideal for Curing Bacon, Salamis and All Dried/Cured Meat - 100g
зүйлийн дугаар: 44904995

Salt Cure Mix - Ideal for Curing Bacon, Salamis and All Dried/Cured Meat - 100g

зүйлийн дугаар: 44904995

MNT 46193

Price Details

Excluding Shipping & Custom charges ( Shipping and custom charges will be calculated on checkout )

*All items will import from Их Британи

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Их Британи UK дэлгүүрээс импортолсон
Яг одоо захиалаад ойрын хугацаанд хүлээн аваарай Мягмар гараг, 7 дугаар сар 14
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What Stands Out

Specialized Recipe
Expertly formulated to enhance flavor and ensure proper curing, this mix is ideal for making delicious bacon and salamis at home, elevating your charcuterie skills.
Quality Ingredients
Crafted with premium, natural ingredients, this salt cure mix guarantees safe preservation and improved taste, allowing you to enjoy superior cured meats without additives.
Versatile Use
Perfect for various meats, this 100g salt cure mix is suitable for bacon, salamis, and other cured products, offering exceptional value for meat enthusiasts looking for diverse applications.

Бүтээгдэхүүний дэлгэрэнгүй мэдээлэл

Get the finest salt cure mix for curing bacon, salamis and all dried/cured meat. Easy-to-follow instructions included. Shop now on Ubuy Mongolia.
Is discontinued by manufacturer No
Product Dimensions 15 x 20 x 1 cm; 100 g
Manufacturer Tongmaster
Country of origin United Kingdom
Brand NameTongmaster
Item FormPowder
SpecialtyDairy Free, Gluten Free
Set Name1
CuisineWorldwide
Age Range Description18 and up
Container TypeBag
Unit Count100.0 gram
Number of Items1
Item Weight100 Grams
Number of Pieces1
Item Package Weight0.1 Kilograms
Size100 g (Pack of 1)

Who Should Buy?

Suitable For
  • Home Cooks

    Ideal for home cooks seeking to prepare cured meats like bacon and salamis using simple, reliable methods.

  • Meat Enthusiasts

    Perfect for meat enthusiasts who enjoy experimenting with curing techniques for more flavorful and preserved meats.

  • Small Batch Producers

    Great for small batch producers wanting to safely cure meats on a limited scale for artisanal products.

Not Suitable For
  • Large Scale Operations

    Not suitable for large scale businesses needing bulk quantities for industrial curing processes due to limited packaging size.

  • Novice Users

    Not ideal for complete beginners in meat curing without prior knowledge of the curing process and safety precautions.

  • Vegetarians/Vegans

    Unsuitable for vegetarians or vegans since the product is specifically designed for curing animal-based meats.

БАРААНЫ ТАЙЛБАР

Salt Cure Mix - Ideal for Curing Bacon, Salamis and All Dried/Cured Meat - 100g

Асуулга байна уу? Бидэнтэй чатлаарай

Хэрэглэгчийн асуулт ба хариултууд

  • Асуулт: How long should I cure the meat using this salt mix?

    Хариулт: You should leave the meat to cure for approximately 3-5 days.
  • Асуулт: What additional ingredient gives cured meats their pink color?

    Хариулт: Saltpetre is the additional ingredient that provides the characteristic pink color.
  • Асуулт: What is the liquid cure method for this salt mix?

    Хариулт: Weigh out 900g of cold water, dissolve the salt cure mix, submerge the meat, and store below 5°C.

Tongmaster Meat Seasoning Editorial Review

The Salt Cure Mix seems to have received mostly positive feedback from customers overall. Many customers seem to have enjoyed using the mix for various purposes such as curing bacon, salamis, dried meats, and pork belly. The mix was described as easy to use and economical, with some customers mentioning that the end result was delicious. The product also received praise for its quick delivery and value for money. However, there were a couple of customers who mentioned that they found the end result to be too salty for their liking. Additionally, one customer expressed frustration at not being able to obtain dry cure ratio instructions from the company. Overall, the product seems to be well-received for its effectiveness in curing meats and its user-friendly nature. **

Customer Reviews & Ratings

5.0
1 Хэрэглэгчийн үнэлгээ
  • 5 од
    100%
  • 4 од
    0%
  • 3 од
    0%
  • 2 од
    0%
  • 1 од
    0%

Энэ бараанд шүүмж өгөх

Бусад хэрэглэгчидтэй санал бодлоо хуваалцана уу

Давуу тал

  • Easy to use
  • Economical
  • Delicious end results
  • Quick delivery
  • Value for money

Сул талууд

  • End result may be too salty for some

Platform Trust & Buyer Confidence

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4.3/5 9,000 + reviews
Read reviews
MT
Mohd
Verified buyer

“The product received very good packaging & safe…Thank You”

16 June 2026 · via Trustpilot
SJ
Shawati
Verified buyer

“Accurate delivery timing given”

16 June 2026 · via Trustpilot
YB
Youcef
Verified buyer

“Not madly expensive like I thought, and much quicker than promised.”

15 June 2026 · via Trustpilot
LM
Leila
Verified buyer

“Never dealt with Ubuy before, but everything worked out great. Seamless cross border purchasing and shipping. Thanks!”

6/7/2026 · via Trustpilot
KA
Kwame
Verified buyer

“The process was smooth, with clear communication and timelines. This was my 1st purchase and I am really impressed. I will definitely be coming back.”

12 June 2026 · via Trustpilot
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Product Price History

Чухал мэдээлэл

  • Хязгаарлалт : Олон улсын хүргэлтээр илгээгдсэн барааны тохиолдолд, үйлдвэрлэгчийн баталгаа хүчингүй байх, үйлдвэрлэгчийн үйлчилгээ хүргэх боломжгүй, барааны заавар, гарын авлага болон анхааруулга очих улсын хэлдээр биш байх магадлалтай гэдгийг анхаарна уу. Мөн бараа болон дагалдах хэрэгсэл нь тухайн улсын стандартыг мөрдөөгүй, чанарын заалт болон шошгын шаардлагыг хангаагүй байх магадлалтай бөгөөд, тухайн улсын цахилгааны вольтод тохирохгүй байж болзошгүй (тохирох адаптер болон хувиргагч шаардлагатай) юм. Хүлээн авагч нь барааг тухайн улс уруу хуулийн дагуу импортлогдохыг батлах ёстой. Ubuy болон түүний холбоот түншүүдээс худалдан авсан тохиолдолд худалдан авагч нь хүлээн авах улсын бүх хууль болон заалтуудыг мөрдөх ёстой.
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