Bacon Curing Mix Garlic-Herbs

Name: Speck-Pökelmischung Knoblauch-Kräuter
Total time: 10 min
Cuisine: Deutsche Küche
Ingredients: 63 g Nitritpökelsalz (0,4–0,5% Nitrit); 10 g Brauner Zucker; 8 g Knoblauchgranulat; 7 g Schwarzer Pfeffer, grob gemahlen; 5 g Rosmarin, getrocknet und fein gemörsert; 4 g Majoran, getrocknet; 3 g Paprikapulver, edelsüß

RubOtherDryingEasy10 minutes

A robust curing mix with garlic, rosemary and marjoram for aromatic belly or back bacon from pork with a hearty Mediterranean character.

Ingredients(for 0.1 kg)

Curing salt (0.4–0.5% nitrite)63 g

Brown sugar10 g

Garlic granules8 g

Black pepper, coarsely ground7 g

Rosemary, dried and finely ground5 g

Marjoram, dried4 g

Paprika powder, sweet3 g

Instructions

Preparation

3 Minuten

Finely grind the dried rosemary in a mortar so it distributes evenly in the mix and does not remain too coarse.

Mixing

5 Minuten

Mix all ingredients – curing salt, sugar, garlic granules, pepper, rosemary, marjoram and paprika – in a bowl until a uniform colour and consistency is achieved.

Filling

2 Minuten

Fill the finished mix into a clean, labelled screw-top jar. Store in a dry, dark place; shelf life approximately 4 months.

Pro Tip

Dried garlic is essential here – fresh garlic would draw moisture in the mix and drastically reduce its shelf life. For even more depth, a teaspoon of smoked paprika can be added.

Glossary Terms

Dry Rub Speck / Bacon (German)

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