root bacon curing mixture
SHORT DESCRIPTION
Discover the savory flavors of root bacon with our unique curing and seasoning blend. This combination of curing and seasoning gives the bacon a rustic, hearty flavor that makes it the highlight of any snack.
USE
To prepare the meat, rub it with 65g of curing mix per kilogram and cure it in the refrigerator for 10 days. The meat is then dried and cold-smoked twice. The seasoning mix is then mixed with water to form a smooth paste, applied to the meat, and vacuum-sealed for 3 days. Finally, the meat is gently cooked in a water bath, which gives it its special texture and intense flavor.
GOOD TO KNOW
Our spice blend perfectly brings out the authentic flavors of root bacon. The carefully balanced ingredients create a full-bodied aroma that will delight lovers of traditional, hearty bacon. Preparation takes a little time, but it's rewarded with a distinctive taste experience.
TASTE
PRODUCTION
root bacon curing mixture
use and application
To prepare the meat, rub it with 65g of curing mix per kilogram and cure it in the refrigerator for 10 days. The meat is then dried and cold-smoked twice. The seasoning mix is then mixed with water to form a smooth paste, applied to the meat, and vacuum-sealed for 3 days. Finally, the meat is gently cooked in a water bath, which gives it its special texture and intense flavor.
details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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