John Myers
Ingredients for 1 servings:
- 2 kg pork neck
- 1 liter of water
- 120 g curing salt
- 15 g onion powder
- 15 g pepper
- 15 g allspice powder
- 15 g coriander powder
- 3 g caraway powder
- 3 g Maggi
- 15 g honey
- 10 g juniper berries, crushed
- 15 g smoke flavoring
- some cream
- some barbecue spice
Instructions
Working time approx. 1 hour; Rest period approx. 4 days; Cooking/baking time approx. 3 hours; Total time approx. 4 days 4 hours
injection-cured
Boil all ingredients for the brine for 15 minutes, then filter and let cool. Discard the drippings and top up the brine to 1 liter with water. Inject 20% of the meat’s weight at intervals of approximately 3 cm – weigh before and after injecting. Place the ham hock in a foil bag, add the remaining brine and twist the bag open so that the ham is surrounded by the remaining brine. After 3 days of curing in the refrigerator, cook in the cooked ham dish at 72°C to an internal temperature of 68°C. The next day, remove from the dish, brush with a mixture of cream and ready-to-grill seasoning (should be paste-like), and briefly grill and brown in the oven. Enjoy as a cold cut or roasted in slices of approximately 1.5 cm.
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