root bacon seasoning mix
SHORT DESCRIPTION
Experience the savory taste of root bacon with this curing spice blend, which gives it a rustic touch. The combination of a carefully blended curing blend and spicy paste ensures a full-bodied flavor and makes each piece of root bacon unique.
USE
First, rub the meat with 65g of curing mix per kilogram and let it cure in the refrigerator for 10 days. Then, dry the meat, cold smoke it twice, and mix the seasoning mix with water to form a smooth paste. Apply the paste to the meat and let it rest in a vacuum for 3 days. Finally, cook it in a water bath to develop its special texture and intense flavor.
GOOD TO KNOW
Root bacon is a traditional, savory type of ham, distinguished by its rich spice blend and typical preparation process. The main ingredients are often pieces of ham, which are rubbed with a special curing mixture and cured for a specific time.
TASTE
PRODUCTION
root bacon seasoning mix
use and application
First, rub the meat with 65g of curing mix per kilogram and let it cure in the refrigerator for 10 days. Then, dry the meat, cold smoke it twice, and mix the seasoning mix with water to form a smooth paste. Apply the paste to the meat and let it rest in a vacuum for 3 days. Finally, cook it in a water bath to develop its special texture and intense flavor.
details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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