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Räuchern & Pökeln - Dörrfleisch
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| Bauchspeck: Je Kg Fleisch, | |
| 30g | Nitritpökelsalz |
| 10g | Gewürze, , (Knoblauch, Pfeffer, Wachholder, Lorbeer, Koriander). |
14 Tage Trockenpökeln, 5 Tage Durchbrennen, 2 Std. Wässern, 3-4 mal Rauchen.
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