HOME CURE SPRINGBUCK CARPACCIO
Carpaccio is a starter of thinly sliced meat served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured springbuck carpaccio made from the fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.
1.5 kg springbuck fillet
2.5 liter water
375 g un-iodated salt (dairy salt / kosher salt)
12.5 g saltpetre
45 g sugar
15 g bicarbonate of soda
2.5 ml black peppercorns
1 bay leaf
1 whole allspice
15 ml ground ginger
5 ml garlic powder
