Smoked cooked ham – traditional taste

Ingredients for 1 servings:

• 4 kg pork neck (pork neck), 2 pieces, each approx. 2 kg
• 5 bay leaves
• 1 tsp black pepper
• ½ tsp pepper, mixed
• ½ tsp clove pepper
• 1 tsp sweet paprika powder
• 1 tsp coriander
• 2 tsp onion granules, granulated
• 5 cloves garlic
• 4 liters of water
• 320 g curing salt (80 g/l for 1 L of water)
• 5 bay leaves
• 5 seeds of clove pepper
• 4 cloves garlic
• 1 tsp pepper, mixed
• 1 tsp brown sugar
• 7 bay leaves
• 15 seeds of clove pepper
• 3 cloves garlic
• 1 tsp black pepper

Instructions

Working time approx. 5 hours; Rest time approx. 1 day 8 hours; Cooking/baking time approx. 6 hours; Total time approx. 1 day 19 hours

Made with the Borniak smoker, Grandma’s taste

Preparation: Wash the pork neck and dry it with a paper towel. Finely crush the spices in a mortar and pestle. Rub the spice mixture into the meat. Then marinate the meat in the refrigerator for 24 hours. Pour 3 liters of water into the container in which the meat will be cured. Add 240 g of curing salt and mix until the salt is completely dissolved. Dissolve 80 g of curing salt in 1 liter of water in a saucepan and add the spices. Let everything simmer for about 10 minutes. Strain the cooled spiced broth through a fine-mesh sieve or gauze. Then mix the broth with the brine. Using a syringe, inject the brine into several places in the meat. Place the meat in the brine and refrigerate for at least 5 hours. Smoking: Remove the meat from the brine, tie it with sausage twine, and hang it in a cool, well-ventilated place to dry. If you have a drying device, dry it at a temperature of 30 degrees Celsius; it takes about 3 hours. Turn on the smoker and smoke generator. Smoke the pork neck for about 4 hours at 55°C, until the meat reaches the desired color. For the broth, place water and spices in a pot and heat to 90°C (you can also add an Italian soup spice mix). Slowly cook the rolled ham in the broth for about 2 hours, making sure the water temperature does not exceed 80°C. The internal temperature of the pork neck should be about 68°C. Remove the meat and let it cool.