I have spent a good part of my life hunting and fishing with the finest sportsmen in the Northwest, writes company president Wade Bradley.
Our new meat cures were designed specifically with these dedicated outdoorsmen in mind.
Salt curing is a tradition as old and timeless as the mineral itself. It was used in the early days for food preservation and to suppress the growth of bacteria.
Warren R. Anderson, author of Mastering the Craft of Smoking Food, was a part of the development team in putting these cures together.
Easy-to-use in either dry cure or liquid form (as brine), the cures come packaged in 800 gram containers.