John Myers
Ingredients for 1 servings:
- 1 ½ kg pork (pork loin)
- 1 liter of water
- 140 g curing salt
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Pork neck or back
Dissolve the curing salt in the water and, using a curing syringe, inject the brine evenly into the meat at intervals of approximately 4 cm. Inject approximately 20% of the meat’s weight. Then place the pork loin in a freezer bag, add the remaining brine, twist off the bag, and seal it. Let it cure in the refrigerator for 3-4 days, removing any air. Then dry it thoroughly and cold smoke it for approximately 20 hours (it should have taken on a light brown color). After this time, cook it at 85°C for approximately 2 hours. The same applies to Kasslerkamm (roasted pork loin), which is more succulent.
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