[QUOTE=Huntnut;2780428]
Quote:
Originally Posted by omega50
Grabbed a loin last week
Gave it a European Black Forest Cure for 7 days[/QUOTE
If you don't mind me asking what is a European Black forest cure?
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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