Caraway neck cold cuts

Ingredients for 1 servings:

• 1 kg pork neck
• 18 g curing salt
• 6 g caraway seeds
• 3 g black pepper, crushed
• 1 g mace
• 2 g potato starch
• 3 g gelatin powder
• 2 g onion powder
• 1 g garlic powder
• 50 ml water, alternatively beer or broth
• 2 g mustard powder
• 4 g cutter aid
• 0.2 g ascorbic acid

Instructions

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

in the ham fairy or ham press

Cut the pork neck into cubes (2 x 2 cm). Mix everything well with the curing salt and cure in a container/bag for 24 hours. The next day, add the spices and knead with a food processor or hand mixer (with a dough hook) until the mixture becomes cohesive (approx. 10 minutes). Now place it in the ham press and heat at 75°C to an internal temperature of 69°C (it will continue to rise for another 1-2°C). Once the internal temperature has been reached, let the ham press cool down and refrigerate until the next day. Then remove the sausage from the ham press and slice it.