PORK · CURE
Pork Belly Bacon
Dry-cured pork belly with brown sugar, paprika, pepper, garlic and juniper.
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Recipes &
Methods
Real recipes, weighed ingredients and the flavourings that make each cure its own.
BEEF · BRINE
Homemade Corned Beef
Beef with a pickling-spice profile built around pepper, coriander, mustard seed, bay and allspice.
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BEEF · SMOKE
Beef Pastrami
Cured beef finished with a proper pepper-and-coriander crust before smoking.
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BEEF · DRY CURE
Bresaola
Lean beef with black pepper, juniper, garlic and a little rosemary.
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DUCK · DRY CURE
Cured Duck Breast
Our recorded duck cure: pepper, garlic, juniper and thyme.
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PORK · CURE
Smoky Paprika Pancetta
Paprika, black pepper, garlic, juniper and herbs over a pork belly cure.
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A note from the Shed
Flavour is where the fun starts.
Salt and curing agents are measured separately from the spice cupboard. The recipes below show the flavour profiles and recorded project quantities where we have them; curing-salt amounts should always be tied to the exact product and verified method.
Open the Curing CalculatorPork Belly Bacon
Recorded Shed batch: 813 g trimmed pork belly.
Flavouring
- Brown sugar — 8.0 g
- Smoked or sweet paprika — flavour to the desired coating
- Coarse black pepper — flavour to taste
- Garlic powder — flavour to taste
- Juniper — crushed, to taste
- Herbs — optional
- Liquid smoke — about ½ tsp was used in the recorded project
The recorded project used Cure #2. Enter your own product concentration and verified target in the calculator rather than assuming a universal dose.
Homemade Corned Beef
Trim the beef and use a verified corned-beef cure/brine. Keep refrigerated during curing and cook thoroughly before serving.
Classic pickling spice profile
- Black peppercorns
- Coriander seed
- Mustard seed
- Bay leaf
- Allspice berries
- Garlic
- Optional: red pepper flakes for heat
Beef Pastrami
Start with a verified corned-beef style cure. After curing, rinse/soak only as specified by the recipe, then coat and smoke.
Pastrami crust
- Coarse cracked black pepper
- Cracked coriander seed
- Garlic powder
- Onion powder
- Optional: paprika for colour and warmth
- Optional: mustard seed, lightly crushed
Bresaola
Whole-muscle beef project. Track starting and drying weights and use the exact cure required by your chosen validated method.
Classic flavouring
- Coarse black pepper
- Juniper berries, crushed
- Garlic
- Rosemary
- Optional: bay leaf
- Optional: a small amount of thyme
Lonza
Trimmed pork loin, measured cure and controlled drying. Record every weight.
Shed flavour profile
- Black pepper
- Juniper
- Garlic
- Rosemary
- Thyme
- Optional: fennel seed for a sweeter Italian note
Cured Duck Breast
Recorded batch: 445 g combined duck breasts.
Recorded seasoning
- Black pepper — 1.3 g
- Garlic powder — 0.9 g
- Juniper — 0.7 g
- Thyme — 0.4 g
- Brown sugar — 4.5 g
The recorded cure also contained salt and Cure #2. The calculator can scale the flavouring, while the curing salt must be calculated from the exact product and verified target.
Smoky Paprika Pancetta
Recorded batch: 813 g trimmed pork belly.
Flavouring
- Paprika — generous coating
- Black pepper
- Garlic powder
- Juniper
- Thyme or mixed herbs
- Liquid smoke — optional for a smoky-style version
- Brown sugar — 8.0 g in the recorded batch
Smoked Cod & Salmon
Brine according to the selected fish recipe, rinse as directed, then air-dry until tacky before smoking.
Shed seasoning ideas
- Black pepper
- White pepper
- Dill
- Garlic
- Brown sugar or maple for sweetness
- Optional: lemon zest after smoking