root bacon curing mixture
Good to know
Our spice mixture brings out the authentic flavors of root bacon perfectly. The carefully balanced ingredients ensure a full-bodied aroma that will delight lovers of traditional and strong types of bacon. Preparation takes a little time, but is rewarded with an unmistakable taste experience.
use
To prepare the meat, rub it with 65 g of curing mixture per kilogram and cure it in the fridge for 10 days. The meat is then dried and cold smoked twice. Then mix the seasoning mixture with water to form a creamy paste, apply it to the meat and vacuum seal it for 3 days. Finally, the meat is gently cooked in a water bath, which gives it its special texture and intense aroma.
The taste
The harmonious combination of curing mixture and spicy paste gives the root bacon a full-bodied, rustic aroma. The tender, juicy bite and the balanced spices make it an unmistakable delight that is convincing both on its own and as part of hearty filled dishes.
Dosing instructions:
Sales name,
Ingredients, Preservative: nitrite curing salt, pepper, paprika, juniper berries, caraway, glucose, bay leaves, garlic, cardamom, allspice.
Taste profile,
Allergens,
Storage, store in a dry place
Calorific value, 533 kJ
Calories, 127 kcal
Bold, 3.1 g
- of which saturated fatty acids, g
Carbohydrates, g
- of which sugar, g
Protein, g
Salt, salt, 62.4 g
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