Spiceworld No. 4 Fillet
For tender ham
- For dry and vacuum curing
- For veal, beef and pork
- With Demerara raw cane sugar
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Description
This pickling spice mixture is perfect for the production of tender pork fillets and is suitable for dry and vacuum curing.
- 32g is enough for one kilogram of meat.
Preparation:
- Rub the meat with the seasoning mixture and then add to a vacuum bag or store in the appropriate box for 10 days in the refrigerator.
| Flavour: | Salty |
|---|---|
| Origins: | Austria |
| Traces of: | M - Mustard |
| Meta Information: | Salt |
Ingredients
Ingredients: Nitrite pickling salt, pepper, untreated sea salt, dextrose, mustard seeds, paprika, Demerara raw cane sugar, sodium ascorbate
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