Seasoning for homemade cowbass Ministry of Spices, 2kg

Seasoning for homemade cowbass will help make your meat products savory and original. The seasoning warehouse includes: mustard grain, chasnik, nutmeg, melena paprika, chili pepper, fortified greens, chameleon coriander.

In order for the taste of the cowbass to be harmonious and deprived of its juice, it is necessary to follow these rules:

1) When sliced, minced or simply mixed, the meat must always be very cold , so as not to soften the fats in the meat, which will then not get stuck in the cowbass, but will roll out peacefully.

2) A small amount of cold water or milk is added to the ground beef to add juiciness.

3) Mix the minced meat with seasonings the day before preparing the kowbasi. It is necessary that the meat is thoroughly marinated and that the meat absorbs its moisture back, so that it can be released immediately after adding salt. The result is absolutely amazing!