Caraway stomach

Ingredients for 1 servings:

• 1 kg salted meat (salted comb) or comb, fresh, boneless for home-curing
• 100 g pork rind, cured
• 150 ml meat broth, defatted
• 50 g gelatin
• 1 large onion(s)
• 4 g white pepper
• 3 g caraway seeds, broken
• 3 g caraway seeds, whole
• 3 g sugar
• 2 g lemon powder
• 1 g ginger powder
• 1 g allspice powder
• 1 g coriander
• 920 ml water, cold
• 80 g curing salt
• 5 g sugar
• 1 pinch(s) of ascorbic acid

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 days 2 hours 30 minutes

for real caraway lovers

If you only have fresh collard greens available, it should be cured if you want it to turn pink. To cure, whisk the water with salt, sugar and ascorbic acid until everything is dissolved. Cut the collard greens into 3 pieces. Place the rind and collar in the brine, then cure for at least 3 days at refrigerator temperature. Cook the meat until tender, not sloppy, and cut 750g into 2 x 2cm cubes, rinse well while hot, and allow to dry. Roughly chop the remaining meat. Cook the rind until you can easily push through it. Mince the rind and onion to a thickness of 2mm. Dissolve the gelatine in hot, defatted stock and mix with the meat and rind. Season the mixture to taste. Fill the mixture into a sterile casing of at least caliper 90 or into a natural or artificial pork stomach; pork caps also work. Scald the artificial casings at 80°C for 1 minute/mm. Boil the natural casings at approximately 76°C for 1.5 minutes per mm. Then rinse the caraway meat stomach with hot water, let it cool, press if necessary, and cold smoke if desired.