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Curing salt is not table salt and must never be stored where it can be mistaken for it. It contains nitrite, which is why it preserves meat, and a domestic-sized mistake with it is genuinely dangerous. Keep it labelled, sealed and separate.

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Curing and drying at home

Traditional preservation works because of precise quantities and temperatures, not despite them.

• Follow the stated quantity exactly, and weigh rather than estimating by eye.
• Keep raw meat cold throughout, and work in small batches you can control.
• Never taste to test, and discard anything that smells wrong or feels slimy.
• Label everything with the date, including the container in the fridge.

Selling what you make

Selling food to the public brings legal obligations: premises requirements, a certificate from the local authority, and labelling that lists ingredients and allergens. A home kitchen is not automatically compliant.

Keep all chemicals and additives out of reach of children and never decant them into food containers. Suspected poisoning is an emergency: take the container with you. Ambulance is 10177, or 112 from a mobile. Verified 26 August 2026.