Mountain-style dried meat

Name: Trockenfleisch Bergstil
Total time: P6W
Ingredients: 35 g Grobes Bergsalz; 10 g Nitritpökelsalz; 12 g Bergkräuter gemischt; 8 g Schwarzer Pfeffer grob; 6 g Wacholderbeeren; 4 g Kümmel ganz; 15 g Gebirgshonig

Spice MixPorkDryingMedium6-8 weeks

Rustic dried meat mountain farmer style with strong spices. Traditional production as practiced in the Alps for centuries.

Ingredients(for 1 kg)

Coarse mountain salt35 g

Curing salt10 g

Mixed mountain herbs12 g

Coarse black pepper8 g

Juniper berries6 g

Whole caraway4 g

Mountain honey15 g

Instructions

Basic curing

4 days

Rub all around with salt mixture and turn daily

Spice curing

4 days

Add herbs and honey, continue turning daily

Hanging

6-8 weeks

Dry at 11-14°C and 70-75% humidity with air movement

Pro Tip

Natural air movement is important - fan on lowest setting helps with even drying.

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