Spiceworld Pickling Salt
For hearty bacon
- For veal, beef and pork
- With juniper berries
- For dry and vacuum curing
This pickling salt is perfect for curing bacon and is ideal for drying and vacuum sealing. For seasoning, use 60 g of salt per kilogram of meat and for pickling, use 65 g of salt per kilogram of meat.
- Rub the meat with the salt mixture and then vacuum seal and store in the refrigerator. Cook the bacon, then dry and cold smoke two times.
- Stir the seasoning mixture into a creamy paste and spread over your meat. Then wrap it tightly with cling film and vacuums seal for three days. Depending on the size of the pieces of meat, cook the sealed product in a bath at 75 ° C for 1 to 1.5 hours, then let it cool overnight in the bag.
- Nitrate Pickling Salt
- Juniper Berries
- Bay Leaves
- sodium ascorbate E301
- Ascorbic Acid E300
Questions & Answers about Spiceworld Pickling Salt
Piccantino UK shopping highlights
Free Delivery to United Kingdom from £42.90
1 free sample with every order
Secure Payment using SSL Encryption Technology