Spiceworld No. 5 Pork Belly
For classic bacon
- For dry and vacuum curing
- For veal, beef and pork
- With laurel and caraway
This spice mixture is suitable for dry and vacuum curing and is perfect for making classic bacon.
- 60 g pickling salt is sufficient for one kilogram of meat.
- Rub the meat with the seasoning mixture and then put it in a vacuum bag or store in the appropriate container for 10 days in the refrigerator.
Ingredients: Nitrite pickling salt, untreated sea salt, pepper, juniper berries, dextrose, garlic, caraway, bay leaves, paprika, allspice, sodium ascorbate, mace, ascorbic acid