4
Dry cured veal (nagelhout)
> 60 minutes
eye of round
*
prepare fresh
Culinaire Saisonnier
Preparation
Mix the ingredients and parry the eye of round. Use 70 g of mix per kg of meat. Massage the meat well with the mass, vacuum seal and refrigerate for 5 weeks. Remove from the vacuum and allow to dry thoroughly until the desired end product. Slice thinly on the slicer.
Ingredients:
- 1 pieces of eye of round
- 400 g color salt
- 150 g coarse sea salt
- 60 g white mint pepper
- 40 g clove powder
- 20 g ground lovage
- 10 g marjoram
- 20 g dextrose
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