This pickling salt is perfect for the preparation of hearty bacon and is ideal for drying and vacuum curing.
For seasoning, use 60 g of salt per kilogram of meat
For pickling use 65 g per kilogram of meat.
Rub the meat with the salted mixture and then vacuum cure or store in a suitable container for 10 days in the refrigerator. Cook through, let it dry and cold smoke twice.
Stir the seasoning mixture into a creamy paste and spread over the meat. Then wrap it tightly with cling film and vacuum seal for three days. Depending on the size of the pieces of meat, cook it in a water bath at 75 ° C for 1 to 1.5 hours in the vacuum bag. Let it cool overnight in the bag.