salmon and nut ham curing mixture
- Gives salmon and nut ham a delicate, balanced seasoning.
- Harmonious taste for fish and meat.
- Easy to use.
PRODUCTION
USE
For an exceptional flavor experience with salmon and nut ham, use 55g of the curing spice mix per kilogram of meat. Rub the meat thoroughly with the mixture and let it cure for 10 days in a vacuum-sealed container or in a suitable container in the refrigerator. After the curing time, your ham is ready to enjoy.
GOOD TO KNOW
Salmon ham is a ham made from salmon fillet. The curing and aging process gives the salmon fillet a similar texture and flavor to traditional ham, but made from fish. Nut ham or "pork nut ham" is a ham made from the nut, a piece of pork muscle. The nut is located in the rear part of the pig and is particularly tender.
TASTE
The spice blend contains untreated sea salt (uniodized), pepper, Demerara sugar, mustard, bay leaves, allspice, coriander, and mace. These ingredients provide a harmonious and balanced flavor that enhances your salmon and nut ham.
salmon and nut ham curing mixture
use and application
For an exceptional flavor experience with salmon and nut ham, use 55g of the curing spice mix per kilogram of meat. Rub the meat thoroughly with the mixture and let it cure for 10 days in a vacuum-sealed container or in a suitable container in the refrigerator. After the curing time, your ham is ready to enjoy.
details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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