Ingredients per 1 kg
• 30% lean Pork Shoulder (400 g)
• 30% pork belly bone-in (500 g)
• 15% ice-snow (100-150 g)
Spices per KG
• 18 g nitrite curing salt
• 2 g black pepper
• 0.5 g nutmeg
• 0.5 g coriander
• 0.5 g of caraway seeds
• 4 g cutter aids X
• 3g mustard seeds
X Alternaive: Baking powder containing phosphate and vitamin C may be a good substitute (important: NO tartaric acid!), And the baking soda can bring about a desired decrease in the pH value.
Baking powder (3g / kg)
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