Frequently asked questions
What's in the Ultimate Meat Making Kit?
Everything to cure and dry your own bacon, jerky and biltong at home, with the cures and seasonings for all three. You add the meat.
Is this a hamper of ready-to-eat meat?
No. It is a make-your-own kit: you cure and dry the meat yourself, which is half the fun and makes it last far longer than a hamper.
What meat do I need?
Pork belly for the bacon and lean beef for the jerky and biltong. The booklet lists exactly what to buy for each.
Do I need a smoker?
No. The bacon is a cold cure that air-dries in the fridge, and the jerky and biltong dry in an ordinary oven. No smoker or special equipment.
How long does it keep?
Well-made bacon, jerky and biltong all store well. Dried jerky and biltong keep a couple of weeks in an airtight container, longer refrigerated.
Does the bacon cure contain nitrites?
Yes. The bacon cure uses a traditional dry mix with sodium nitrite (E250) and sodium nitrate (E251), the safest way to cure bacon at home. The jerky and biltong use seasonings only, no cure.
Who is it for?
Anyone who loves cured and dried meat and would rather make it than buy it. It is a popular gift for the meat lover who has everything.
How long does the kit keep?
The kit keeps for 18 months from packing, and the best before date is printed on the box. That makes it easy to buy ahead as a gift.
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Our values
Sustainability
Our kit boxes and packaging are recyclable, the equipment inside is designed to be reused batch after batch, and your order arrives in plastic-free postal packaging.
Mindful making
Making something with your hands is a break from the screen. Our kits are designed to be savoured: measure, stir, taste and take your time over something worth the wait.
Made in Britain
Every kit is hand-packed in Britain, with a clear step-by-step booklet. And if you ever get stuck, our Help Hut guides and friendly team are right behind you.