Marinade for bacon - a mix of herbs and spices

Carefully selected herbs and spices - a perfect mix that will provide your bacon dishes with an excellent flavour, aroma and appearance. The quality of ingredients and simple method of use are significant advantages of this marinade. They will be appreciated by every enthusiast of homemade meats, especially exquisitely seasoned, appetising bacon. 

The product contains no sodium glutamate, nitrite or sugar.

• Delicious homemade bacon - a perfectly selected blend of herbs and spices that will underline the flavour and aroma of this meat delicacy.
• For bacon prepared in various ways - this marinade is intended for roasted bacon, matured bacon, etc. In any of these forms, bacon will be seasoned perfectly.
• Without sugar, sodium glutamate and sodium nitrite - your favourite bacon will now be not only delicious, but also better for your health.
• Efficient product that is ready to use - the package content (35 g of the blend) is enough for preparing about 1 kg of delicious bacon. 
• Quick and simple - this marinade is intended for quick and easy application. For example, it is enough to rub the bacon intended for roasting with oil and sprinkle the marinade on it to enable the herbs and spices to work.

Recipe for 1 kg of roasted ham: 

• 1 kg bacon (best in the form of target portions),
• 3 carrots,
• 3 parsnips,
• 1 onion,
• 2 garlic cloves,
• 2 glasses water, 
• 5 tbsp oil,
• 1 pack Marinade for bacon, (optional) small potatoes for roasting. 

Preparation: Wash the bacon carefully and rub 2 tablespoons of oil and Marinade for bacon into it. Leave the bacon for about 12 hours in a refrigerator, under cover. About 30 minutes before roasting, remove the bacon from the refrigerator and prepare the vegetables. Peel and cut the vegetables: carrot, parsnip and garlic into slices and onion into strips. Put the meat and vegetables into a roasting tin or a Roman pot, add two tablespoons of oil and two glasses of water. Cover the tin or pot and put it into a warm oven. Roast the food in the temperature of 180°C for 1.5 hour (top and bottom heater, with convection), then reduce the temperature to 150°C and keep roasting for about 20 more minutes, but without cover. During roasting makes sure that the water does not evaporate completely The exact roasting time depends on thickness of meat pieces. If you want to add potatoes, best blanch them in hot water for 10 minutes and then places them in the container with bacon after the first hour of roasting.

Recipe for 1 kg of smoked bacon: 

• 1 kg bacon (best in the form of target portions),
• 3 carrots,
• 3 parsnips,
• 1 onion,
• 2 garlic cloves,
• 2 glasses water, 
• 5 tbsp oil,
• 1 pack Marinade for bacon, (optional) small potatoes for roasting,
• 3 g potassium saltpetre. 

Preparation: Dissolve the saltpetre in a small glass of cold water (about 40 mL) and use the resulting solution for rubbing the meat. If you have an injector, make injections into the bacon at a few places and use the rest of the solution for rubbing the meat. Next, sprinkled the Marinade for bacon over the meat. Afterwards, it is best to leave the meat so prepared in a vacuum bag for 2-3 days. If you have no such possibility, leave the bacon in a covered container for 4-6 days. Remember to turn the meat over everyday. Afterwards, remove the bacon and leave it to dry in room temperature at a draughty place. In order to speed up the drying you can use cold air from a ventilator. The drying may take a few hours. The next state is smoking – carry it out in a temperature of 50-60°C for about 3-4 h and then scald the meat in water with temperature of 80-85°C until achieving the temperature of 70-72°C inside the meat. 

Recipe for 1 kg of maturing / raw bacon: 

• 1 kg bacon (best in the form of target portions),
• 3 carrots,
• 3 parsnips,
• 1 onion,
• 2 garlic cloves,
• 2 glasses water, 
• 5 tbsp oil,
• 1 pack Marinade for bacon, (optional) small potatoes for roasting.
• 3 g potassium saltpetre,
• 4 g sugar,
• 0.2 g Bacterial cultures for ripening meats (1 g, 1/10 vial),
• about 10 g of salt for about 50 mL of cold water. 

Preparation: Cut the bacon into pieces weighing 300 g each. Prepare brine from about 50 mL of water, bacterial cultures and saltpetre. Inject the brine into the meat at a few places and rub the rest of it into the meat. Sprinkled the Marinade for bacon on the meat and leave it (best vacuum-packed) for 7 days. Next, remove it and dry it in room temperature for about a day. Smoke it for about 5 hours with cold smoke, best using cherry wood chips. Next, hang the bacon in room temperature for another 2 days. Once it dries well, vacuum-pack it and leave it for at least 3 months to let it mature.

Ingredients: non-iodised salt, seasonings (granulated garlic, smoked bell pepper powder, black pepper), marjoram, anti-caking agent: E 536.

The following sensitising products are used on the territory of the packaging plant: mustard, celery, soy, sesame, gluten, nuts.

Best before: the best before date and the batch number can be found on the packaging.

Store in a dry place, do not expose to direct impact of UV rays.

Net weight: 35 g