‘Granny Leocadia’s Recipe for Curing - a blend of herbs and spices’ is a carefully designed composition that underlines the delicate flavour and aroma of homemade meats.Great flavour, new packaging - we have now packaged your favourite spice and herb blend in doypack made of barrier film covered wi... more >
‘Granny Leocadia’s Recipe for Curing - a blend of herbs and spices’ is a carefully designed composition that underlines the delicate flavour and aroma of homemade meats.
Do you dream of cured, aromatic, and delicate meat with extraordinary flavour? Would you like to go back to the times when food was not full of chemicals and artificial additives? There is a way of achieving that! With our blend of herbs and spices you will easily prepare delicious, aromatically herbal, melting-in-the-mouth meat dishes made from natural ingredients only! ‘Granny Leocadia’s Recipe for Curing’ is a mix of specially selected natural spices and herbs, without salt, preservatives or flavour enhancers. The blend includes: coriander, juniper berry, allspice, bay leaf, black pepper, cloves, marjoram, and thyme - when choosing our product you can be sure that your food is safe and healthy! One 35 g packaging is sufficient for curing as much as 10 kg of meat! The universal nature of this product makes it possible to use it for preparing your favourite dishes, no matter whether from pork, venison, mutton, or veal. When cured using this blend, the meat will gain special aroma and flavour – it will be delicious after smoking, roasting, or scalding. Enrapture your friends and family with meat dishes of amazing quality!
How to use:
Ingredients for 5 kg of meat:
Pour 0.5 L of water over half a pack of the mix of spices and herbs. Bring it to the boil, then cool it down. Prepare curing brine from of 2 L of water, curing salt and sugar. Cut the meat into even pieces (weighing about 0.5-1 kg), put them into the curing container and inject them with 60 ml of brine per 1 kg of meat. Next, add cooled water with the mix of spices and herbs to the rest of the curing brine, stir it well and pour it over the meat so that it is completely submerged. It is best to put some weight on the meat from above (e.g. by using a plate) so that it does not emerge from the brine. Cure the meat for 10-14 days in a refrigerator. Once the meat is cured and dried well, you can smoke, roast or scald it.
Ingredients: spices 88% (coriander, juniper, allspice, bay leaf, black pepper, cloves), herbs 12% (marjoram, thyme).
Also check out our meat processing calculator.
Net weight: 35 g
Does not contain salt, sugar, preservatives or sodium glutamate.
Store in a dry place, do not expose to direct impact of UV rays.
The following sensitising products are used on the plant territory: mustard, celery, soy, sesame, gluten, nuts.