Mangalitsa Bauchspeck (Belly Speck) - Shelf-Stable, Ready-To-Eat
Ingredients
100 pounds de-ribbed& beveled Mangalitsa bellies
2 1/2 pounds salt+ 4 oz Sure Cure (6.25%% nitrite)
12 ounces brown sugar
4 ounces Ground Corriander
4 ounces Ground Ginger
2 ounces Granulated Garlic
2 ounces Crushed Juniper berries
Preparation
About
This recipe make a shelf-stable bacon. It can be sliced and eaten without cooking. While the belly ripens, the meat breaks down and it develops intense flavor, like that of a prosciutto or country ham.
Yield:
0.8
Added:
October 6, 2010
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