Original Wild West Curing Salt

Preserve the Harvest. Protect the Flavour.

Every successful hunt deserves a proper finish. Original Wild West Curing Salt is the essential ingredient for hunters, homesteaders, and meat processors who want to safely cure, preserve, and enhance the natural flavour of wild game, pork, beef, and more. Formulated to professional standards, it delivers consistent, reliable results whether you're making jerky, bacon, ham, sausage, or smoked meats.

Don't leave your hard-earned harvest to chance — cure it right, the first time.

Why Wild West Curing Salt Belongs in Every Processor's Kit

• Inhibits harmful bacteria — sodium nitrite formula prevents the growth of Clostridium botulinum, keeping your cured meats safe
• Locks in colour — gives cured meats that classic pink, appetizing hue that signals quality and freshness
• Enhances flavour — develops the rich, savoury depth that defines great cured and smoked meats
• Extends shelf life — properly cured meats last significantly longer, reducing waste from your harvest
• Easy to use — pre-measured ratios take the guesswork out of curing; just follow the included guidelines
• Versatile — suitable for wet brines, dry rubs, and sausage blends

From Field to Smokehouse

Imagine slicing into a perfectly cured venison ham — deep rose-pink throughout, firm and fragrant, with that unmistakable cured meat aroma that fills the room. Or pulling a batch of wild boar bacon from the smoker, glistening and ready for the pan. Original Wild West Curing Salt is what stands between a great hunt and a great meal.

Common Uses

• Jerky and dried meats
• Bacon and back bacon
• Ham and cured roasts
• Summer sausage and salami
• Smoked wild game (venison, elk, moose, wild boar)
• Corned beef and pastrami

Important Usage Notes

• Curing salt is not a table salt substitute — use only in recommended quantities per recipe
• Always follow established curing guidelines and ratios for food safety
• Store in a cool, dry place, away from children and pets
• Pink colour is added for identification purposes only — do not confuse with Himalayan pink salt