Dry cured veal (nagelhout)

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

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: eye of round

Difficulty: *

Cooking methods: prepare fresh

Source: 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.

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