beef ham curing mixture

Good to know

The curing and aging process is crucial for a perfect beef ham, which gives the ham its characteristic aroma. High-quality meat and a precise blend of spices are essential to achieve the desired texture and taste.

use

Use 60 g of the mixture per kilogram of meat. Rub the meat thoroughly and leave to cure in a vacuum or in boxes in the refrigerator for 14 days.

The taste

The spice mixture contains pepper, coriander, juniper berries, garlic, bay leaves and caraway. These ingredients provide a sophisticated and full-bodied seasoning.

production

Why do we use a preservative in this spice?

Nitrite curing salt is an important component of meat maturing and processing that contributes to food safety and quality. It consists of a mixture of salt and sodium nitrite and fulfills several essential functions: inhibition of pathogens, promotion of shelf life, color and flavor development and safety. The use of nitrite curing salt ensures that cured meat products are not only tasty, but also safe and hygienically sound.