100 g (3½ oz) wet salt
50 g (1¾ oz) sugar
2 cloves garlic
2 sprigs thyme
1 sprig rosemary
1 small bay leaf
6 juniper berries
2 white peppercorns
A very versatile salt mix that we use to cure various meats, especially beef and venison.
Pound all ingredients together using a mortar and pestle to form a coarse, aromatic powder. Store in an airtight jar and refrigerate. Use within 2 weeks.
Makes around 150 g (5 oz)