Kasseler Kammbraten cold cuts

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.