View Single Post
  #215  
Old 04-02-2015, 01:34 PM
Huntnut's Avatar
Huntnut Huntnut is offline
 
Join Date: May 2007
Location: Beaverlodge
Posts: 1,764
Default

European Butchers usually premix a batch of suitable spices that are complete except for salt and cure and called a "Spice Block".
Then they can dose their batches easily.
One such cure for Dry Cured Bacon is a mix of spices from Southwestern Germany in the Black Forest region. Best chefs/restaurants in Germany are from this region IMO
Every Chef has their own special "Black Forest Spice Block"
But typically you might find, Mace, Nutmeg, Cardamom, White Pepper and Sugar.
One special aspect of the area is that you may see the bacon getting smoked with resin woods-pine, juniper etc[/QUOTE]

How much cure/salt do you use on that much meat?

Thanks
__________________
Hunting isn't a matter of life and death......it's more important than that
Reply With Quote