Spiceworld No. 5 Pork Belly
For classic bacon
- For dry and vacuum curing
- For veal, beef and pork
- With laurel and caraway
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Description
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.
Preparation:
- 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.
| Flavour: | Salty |
|---|---|
| Origins: | Austria |
| Meta Information: | Salt |
Ingredients
Ingredients: Nitrite pickling salt, untreated sea salt, pepper, juniper berries, dextrose, garlic, caraway, bay leaves, paprika, allspice, sodium ascorbate, mace, ascorbic acid
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