Herb and Spice Mix "Leokadia" for Meat 35g BROWIN

Herb and Spice Blend "Leokadia" is a carefully selected mix of herbs and spices, specifically created to enrich homemade meat with an exceptional taste and aroma.

This blend is perfectly suited for both daily seasoning of meat dishes and for making homemade smoked ham.

Key Features:

• Authentic Flavor: The blend gives the meat a distinctive flavor with deep herbal and spicy undertones, without overpowering the meat's own taste. The herbs and spices used in the blend only complement the natural flavor of the meat.

• 100% Natural: The blend contains no salt, sugar, preservatives, or flavor enhancers.

• Wide Application: The blend is suitable for seasoning pork, beef, game, lamb, and veal.

• Sufficient Quantity: One 35g package is enough to season up to 10 kg of meat!

Ingredients:

• Spices: Coriander, juniper berry, allspice, black pepper, bay leaf, clove

• Herbs: Marjoram, thyme

WARNING! The product may contain sesame seeds, celery, mustard, gluten, nuts, and soy!

Simple Recipe for Homemade Smoked Ham (for 10 kg of meat):

Required Ingredients:

• Meat: 10 kg (preferably 0.5–1 kg pieces)

• Water: 5 liters

• Curing Salt (Nitrite Salt): 320 g

• Sugar: 10 g

• Herb and Spice Blend “Leokadia”: 1 package (35 g)

Curing the Meat:

• Prepare the herbal infusion. Mix the herb and spice blend with 1 liter of water and bring it to a boil. Then, cool the mixture completely.

• Prepare the brine. Mix the sugar and curing salt with 4 liters of water. Both the sugar and the salt must be completely dissolved.

• Next, cut the meat into equally sized pieces and inject each piece of meat with the brine (about 60 ml per 1 kg of meat).

• Mix the previously cooled herbal infusion into the remaining brine and stir thoroughly.

• Place the meat into the curing vessel and pour the brine and herbal infusion mixture over it. Ensure the meat is completely covered with the brine and herbal infusion mixture. For the best result, place a weight on top of the meat. This way, you can be sure that the meat does not float to the surface.

• Place the curing vessel in the refrigerator or a cool, consistent temperature location and cure the meat for 10–14 days.

• After the meat is cured, remove the meat from the brine and herbal infusion mixture, dry the meat carefully (wet meat does not acquire the smoke flavor), and place the meat inside a ham net or tie the meat together with butcher's twine. The meat is now ready for smoking.

• Smoke the meat at a temperature of 70–80 °C, until the internal temperature of the meat reaches at least 68 °C.

Recommendations:

• Always measure the internal temperature of the meat in the thickest, leanest part.

• Since bone conducts heat significantly better than meat, do not place the thermometer probe close to the bone.