Shuswap wrote:Wow Robert the recipe for your spice mix is finally out![]()
I was holding off hoping that people would come up with there own combination
![Wink ;)](./images/smilies/icon_wink.gif)
The one I found way back and attributed to you also included cardamom. Can you comment on that please.
My mentors recipe for his European bacon and coming from the Black Forest area in Germany (possibly why some folks christened it the Black Forest spice which is totally wrong), Cardamom as well as cloves are heavenly used in German recipes
BTW I have just finished a batch following your recipe/procedures, including the spice mix with cardamom but have tried one modification. I removed the rind after the third cold smoke and applied a dusting of maple sugar to the fat side. It rested in the fridge for a day and then had its 4th cold smoke yesterday. It will age for a week before slicing.
lets us all know how you like the changes you made