Bündnerfleisch Style (from Pork)

Name: Bündnerfleisch Art (vom Schwein)
Total time: 28 d
Ingredients: 30 g Nitritpökelsalz (0,4–0,5 % NaNO2); 4 g Zucker; 4 g Schwarzer Pfeffer, grob gemahlen; 3 g Wacholderbeeren, gemahlen; 2 g Rosmarin, getrocknet und gemahlen; 1 g Lorbeerblätter, gemahlen; 1 g Thymian, getrocknet

Curing MixPorkDryingHard28-40 days

Inspired by the Swiss original from Graubünden, here produced with pork top round. The characteristic rectangular shape is achieved by regular pressing during maturation. Spices such as juniper, bay leaf and rosemary give the product its typical herbaceous mountain character.

Ingredients(for 1 kg)

Curing salt (0.4–0.5 % NaNO2)30 g

Sugar4 g

Black pepper, coarsely ground4 g

Juniper berries, ground3 g

Rosemary, dried and ground2 g

Bay leaves, ground1 g

Thyme, dried1 g

Instructions

Curing

10-14 days

Trim meat into a rectangle, mix all ingredients and rub in thoroughly. Vacuum seal and store at 4-6 °C in the refrigerator. Turn daily and distribute the exuding meat juices well.

Equilibrating

2-3 days

Rinse meat, pat dry and leave uncovered in the refrigerator at 4-6 °C for 2-3 days to equalize. During this time, press lightly between two boards for the first time to encourage the rectangular shape.

Pressing & Air maturation

21-28 days

Hang meat at 10-14 °C and 70-75 % humidity. Press daily between two weighted boards for approx. 1-2 hours to shape the rectangular form. Weigh weekly; ready at 35-40 % weight loss.

Pro Tip

Daily pressing between two weighted wooden boards is the secret to the characteristic rectangular shape – without this step, the meat rounds out during drying.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free