Smoking & Curing

True pepper comes in a variety of colours, including black, white, green, and pink, and is harvested from the berries of a tropical evergreen plant.
White peppercorns are a must-have in any kitchen, and they grind up beautifully. It has a milder flavour, but it gives your favourite dishes a lovely and subtle touch of pepperiness.

Product Overview
Olsson's Red Gum Smoked Sea Salt is a unique seasoning that combines the rich heritage of Nordic smoked salt with Australian ingredients. Cold smoked over native red gum wood for 72 hours by Pialligo Estate Smokehouse in Canberra, this salt delivers an aromatic, complex flavour ideal for enhancing a variety of dishes.

Technical Specifications:

• Model: Red Gum Smoked Sea Salt
• Operation: Suitable for finishing and seasoning various dishes
• Material: Australian sea salt flakes smoked over red gum wood
• Capacity: Available in various package sizes to suit different needs
• Size and Weight: Fine sea salt flakes
• Included Components: Smoked sea salt crystals

Key Features:

• Cold Smoked for 72 Hours: Smoked over native red gum wood, imparting a distinctive, aromatic flavour that enhances the taste of your dishes.
• Versatile Use: Perfect for mixing with butter for barbecue corn, seasoning sourdough, sprinkling on salads or vegetables, finishing steaks, or adding a smoky touch to popcorn.
• Unique Flavour Profile: The smoking process over Australian red gum wood enriches the salt with complex and aromatic characteristics, making it a standout addition to any kitchen.

Safety and Material Quality:
Produced naturally without additives, using high-quality Australian sea salt, ensuring a pure and flavourful seasoning for all types of cooking.

Cleaning and Maintenance:
Store in a cool, dry place to maintain freshness and smoky flavour.

Hi Mountain Sweet & Spicy Blend Jerky Kit is a beautiful marriage of two great tastes. Use with beef, wild game, poultry, fish, or any meat you choose. Each kit seasons up to 15 lbs. of whole muscle meat or 10 lbs. of ground meat.

Kit includes one package of cure, one package of seasoning, a shaker bottle for easy mixing and detailed instructions.

Each Kit contains 1 package of jerky seasoning, 1 package of jerky cure, 1 shaker bottle and complete instructions to make up to 15 lbs. of jerky from your favorite  beef, wild game, poultry, fish, or any meat of your choice. Jerky can be made in an oven, smoker or dehydrator.

Muraca Pepper/Capsicum Sauce is the closest commercial product to Nonna’s homemade sauce. Adding flavour to salami, sausage mixes, smallgoods, dips, tomato based sauces, beef stroganoff and pizza bases.

Hi Mountian Cracked Pepper and Garlic Blend is the perfect combination for a bold, full-flavoured jerky. Use with beef, wild game, poultry, fish, or any meat you choose. Each kit seasons up to 15 lbs. of whole muscle meat or 10 lbs. of ground meat.

Kit includes one package of cure, one package of seasoning, a shaker bottle for easy mixing and detailed instructions.

Each Kit contains 1 package of jerky seasoning, 1 package of jerky cure, 1 shaker bottle and complete instructions to make up to 15 lbs. of jerky from your favourite beef, wild game, poultry, fish, or any meat of your choice. Jerky can be made in an oven, smoker or dehydrator.

La Lidia hot paprika powder, one kilogram, in a pouch or jar. A kilo is a salami maker's quantity rather than a spice rack quantity, which is exactly why we stock it. Hot paprika gets called for by the handful in plenty of family sausage recipes, and anyone who makes a batch each winter knows how quickly a small supermarket jar disappears. It is just as useful in the kitchen through the rest of the year. Ask our team at Laverton North or Epping if you want a hand choosing between the paprikas we carry.

Marco Polo's Mild Paprika Flakes add an exciting explosion of fire and flavour to any dish that might need that little extra kick. These Paprika Flakes are made from common paprika chilies which have a very rich and fruity, aroma and contrast well with the mild heat that they impart. Paprika can be used instead of chilli for a milder heat while still adding colour and flavour to all kinds of dishes such as salami, sausages, soup, omelettes, dips, vegetables, and meats.

Made in Australia from a combination of many different species to provide just the right amount of smokey flavour for your cooking needs.
This vegan ingredient blend has a mild smoke flavour with a hint of caramel (vegan friendly) that adds a subtle warm brown colour glaze to the surface of your meats.

Liquid Smoke Outback Campfire works well as a browning agent and imparts a char-grilled campfire flavor. You can spray it on your roasts before and during cooking, and it's especially good for roasting chickens and giving Pork Crackling a unique finish.

Often adds a rich color and smoky flavor to sausages and salamis. It's also great in sauces. It's a slightly thicker product than Hickory Liquid Smoke, which gives it more durability because it sticks and coats evenly.

These Liquid Smoke products can be used in or on meats, making them an excellent complement to Sausages and Jerky. Liquid smoke may be added to any food, including sauces, as well as sprayed on BBQ meats and added to soups.

The flavor is applied during the curing, drying, or processing stages, which eliminates the need for smoking. Just a few drops, similar to an essence, are required to achieve a smokey flavor in meals and a few sprays on steaks or roasts.

The finest Spanish paprika powder, a versatile Spanish seasoning with a deep, smoky flavour at a great price. It's great for soups (use only a little) to give them a pleasant red colour, and unmissable for stews, but it also adds a deep, beautiful colour and flavour to a variety of other dishes.

La Lida's Mild Paprika Powder is colourful and sweet with a warm, heavy aroma. This paprika powder is made from red sweet bell peppers and fragrant chilli peppers grown in the beautiful fields of Spain which, once dried, is ground into a very fine powder and packed into a jar for your convenience. Paprika can be used to add flavour and colour to a wide variety of dishes such as salami, sausages, soups, omelettes, paella and seafood. It can also be used instead of chilli powder for a milder heat while still adding colour and flavour.

Onion Powder is a great way to keep that pungent onion smell and tangy flavour, without the texture. Made from finely ground, dehydrated onions, it easily dissolves in liquid to make a great addition to soups, gravies, sauces and marinades.

One tablespoon of onion powder is a fitting substitute for one whole onion.

A hot pepper sauce from Sapori Antichi. We keep the Sapori Antichi sauces alongside the salami making gear, because the same customers who spend a weekend filling sausages tend to want something with a bit of heat on the table once the cooking is done. Good to have in the pantry, and a decent small gift for the relative who says everything you cook is too mild. Pick one up with your casings and spices, or grab one next time you are in at Laverton North or Epping.

Marco Polo’s Mild Ajvar is an authentic Macedonian-made paprika relish that is ideal for adding flavour and kick to any meal that might need that extra bit of fire.

Marco Polo’s Mild Ajvar is a rich, mild pepper sauce that tastes just like Baba and Dedo’s homemade Ajvar, passed down through the generations from their homeland. This authentic and delicious paste is made of roasted red peppers harvested from the green fields of Macedonia and is a healthy, low fat, low salt, and low carb paste that you can use as a spread, a side dish or an ingredient in meat dishes to enrich your meal and make it explode with flavour.

We suggest using 800g to 1Kg per 10Kg of meat when making sausages and salami for an even blend. However, it is entirely up to you how much you wish to add to satisfy your own palette.

White peppercorn powder has a mustier taste and is less aromatic than black pepper. However, white pepper is spicier and has a better aesthetic for lighter foods such as mashed potatoes and white sauces. White pepper is made from berries that have been allowed to fully ripen, while black pepper is made from green berries, this is why the tastes vary between the two. It can be added to enhance almost any type of dish with a little heat.

Marco Polo Hot Paprika Ground adds an intense explosion of fire and flavour to any dish that might need that little extra kick. This Hot Paprika Powder is colourful and sweet with a warm, heavy aroma. Paprika Powder is made from red sweet bell peppers, and fragrant chilli peppers which, once dried, is ground into a very fine powder. Paprika can be used to add flavour and colour to a wide variety of dishes such as salami, sausages, soups, omelettes, paella and seafood. It can also be used instead of chilli powder for a milder heat while still adding colour and flavour.

These are a truly unique and revolutionary product. Processing cured meats and salami’s in the traditional methods has always been something that for most of us living in Australia, has been impossible due to our climate. 

Now you can do it safely in your own refrigerator and take out the potential of the meat picking up germs from the environment by putting your meat or salami in a Banquet Bag.

The bags form a bond with the protein in the meat, allowing it to age without the risk of picking up unwanted germs or fungi, while still allowing the meat to ‘breathe’. This also allows you to smoke your charcuterie and add those extra traditional flavours.

Make pancetta, capicola, lonzo, prosciutto and more…!

This meat gambrel hooks are engineered in Italy and designed for hunters, butchers and farming sector to facilitate the hanging of animal carcases during the draining process.

Stainless Steel Aisi 304. For home butchery Salami and Sausage Making. Meat Gambrel S/Steel (304) W550 x H250 x12 mm with 2 leg hooks frame with fixed hanging ring for Meat butchery (Rating to 200kg)

Butchery meat gambrel engineered in Italy and designed for hunters, butcher and farming to facilitate the hanging of animal carcases

Stainless Steel W550 x H250 x12mm with 2 leg hooks frame with Zinc plated pulley for butchery (200kg Rating)

Hi Mountain Pepperoni Blend Jerky Kit is a Pepperoni lovers dream. This delicious blend of the finest Italian seasonings makes the perfect pepperoni jerky. Use with beef, wild game, poultry, fish, or any meat you choose. Each kit seasons up to 15 lbs. of whole muscle meat or 10 lbs. of ground meat.

Kit includes one package of cure, one package of seasoning, a shaker bottle for easy mixing and detailed instructions.

Each Kit contains 1 package of jerky seasoning, 1 package of jerky cure, 1 shaker bottle and complete instructions to make up to 15 lbs. of jerky from your favourite beef, wild game, poultry, fish, or any meat of your choice. Jerky can be made in an oven, smoker or dehydrator.

Hi Mountain Mandarin Teriyaki Blend Jerky Kit brings a delicate teriyaki flavour with a hint of mandarin orange to your next batch of jerky. Use with beef, wild game, poultry, fish, or any meat you choose. Each kit seasons up to 15 lbs. of whole muscle meat or 10 lbs. of ground meat.

Kit includes one package of cure, one package of seasoning, a shaker bottle for easy mixing and detailed instructions.

Each Kit contains 1 package of jerky seasoning, 1 package of jerky cure, 1 shaker bottle and complete instructions to make up to 15 lbs. of jerky from your favourite beef, wild game, poultry, fish, or any meat of your choice. Jerky can be made in an oven, smoker or dehydrator.

With this Maple Ham brine Cure you can easily make your own mouth-watering ham at home. This pouch comes with complete instructions on how to use. This 1kg pack makes up to 8L of brine.
Simply soak the ham in brine for 5-10 days depending on its size. Soak in fresh water for 1 hour or more before cooking to reduce an over salty cooked flavour. Then smoke or cook it in your oven until you reach the required internal temp of 65°C or over.
Containts: Sodium nitrite (0.85%)

Product Overview
Misty Gully Maple Ham Cure is the perfect solution for adding a lightly sweet, mellow maple flavor to your homemade ham. This easy-to-use cure is ideal for enhancing the taste and texture of large hams, especially bone-in cuts. Designed for use with a brine injection method, it ensures that your ham is thoroughly cured and flavorful throughout. Whether you’re smoking or baking, this cure makes the process simple and enjoyable.

Technical Specifications:

• Model: Misty Gully Maple Ham Cure
• Operation: Suitable for curing ham using a brine solution and injection method
• Material: Cure blend containing nitrites
• Capacity: Available in various package sizes to suit different needs
• Size and Weight: Packaged by weight; size varies
• Included Components: Maple ham cure mix

Key Features:

• Delicious Maple Flavor: Adds a lightly sweet, mellow taste to ham, perfect for homemade cured meats.
• Easy-to-Use Brine Method: Mix 130g of cure with 1 litre of water to create a brine. Inject 25% of the meat’s weight with the brine and soak for 4-10 days depending on size.
• Versatile Application: Ideal for large hams, especially bone-in cuts, ensuring full flavor penetration and even curing.

Safety and Material Quality:
This product contains nitrites and should be used carefully according to the instructions. Keep out of reach of children and store in a cool, dry place.

Cleaning and Maintenance:
Store in a cool, dry place to maintain freshness and effectiveness.

The combination of Mesquite and other species to provide just the right amount of smokey flavour for your cooking needs. Mesquite essence adds a slightly sharper/stronger smoke flavour to any meat, but it's especially good on red meats and pork.

These Liquid Smoke items can be used in or on foods, making them a perfect addition to sausages and jerky, as well as other foods such as sauces, or spray on BBQ meats and soups. The flavour is applied during the curing, drying, or processing stages, which eliminates the need for smoking.

Our Liquid Smoke is an essence that only requires a few drops in meals and a few sprays on steaks or roasts to achieve a smokey flavour. Vegan and vegetarian meats are compatible with this product.

Hi Mountain Inferno Blend Jerky Kit is truly one of a kind! Made with a spicy blend of Chipotle, Habanero and Jalapeños. Use with beef, wild game, poultry, fish, or any meat you choose. Each kit seasons up to 15 lbs. of whole muscle meat or 10 lbs. of ground meat. 

Kit includes one package of cure, one package of seasoning, a shaker bottle for easy mixing and detailed instructions.

Each Kit contains 1 package of jerky seasoning, 1 package of jerky cure, 1 shaker bottle and complete instructions to make up to 15 lbs. of jerky from your favourite beef, wild game, poultry, fish, or any meat of your choice. Jerky can be made in an oven, smoker or dehydrator.

Coriander seeds have a distinctive zesty, aromatic flavour, similar to a blend of lemon and sage. Coriander seeds can be used whole or ground and a light toasting can enhance their flavour and aroma and to impart a refreshing but slightly spicy citrus flavour to sweet and savoury dishes. It works well in curries, salsas, stir fries, and fajitas.