Pepper comb air-dried

Ingredients for 1 servings:

• 1 kg pork neck (collar)
• 38 g curing salt
• 4 g sugar
• 1 ½ g coriander powder
• ½ g clove powder
• 3 g black pepper
• 2 ½ g juniper berries, crushed
• 1 ½ g bay leaves, crumbled
• 3 g garlic powder
• 0.6 g sodium ascorbate
• Honey, made liquid by heating
• Pepper, black, cracked
• 1 liter of water
• 30 g salt
• 2 ½ g sorbic acid

Instructions

Working time approx. 30 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 45 minutes

with honey and cracked pepper

Make the curing mix by combining the curing salt and all the spices in a bowl and stirring. Rub the mixture well into the neck, then spread the rest evenly over the meat. Place the peppercorn in a vacuum-sealed bag, squeeze the bag to remove as much air as possible (no vacuum), and seal the bag. Cure will soon leak out in the refrigerator, so turn the bag every other day. The curing process lasts for three weeks. After this time, rinse the peppercorn thoroughly and spray with a brine made from water, salt, and sorbic acid (this must be brought to a boil). Leave the peppercorn in this way to dry for a week. Spray the peppercorn again with the brine, brush with runny honey (warm it up), and roll in cracked black pepper. After about four weeks, dry at around 15-18°C and a humidity of around 65-70%, and then slice it.